Sometimes we want a baked scone. The problem is the sugar and flour. Adding 2 teaspoon cinnamon, especially Ceylon Cinnamon makes things sweeter but it also has another effect. It is well known reduce blood sugar levels. Imagine that right? But Ceylon Cinnamon goes further. It adds a wonderful aroma and a deeper flavor. Try it. You will be amazed.
Mind you this is an American scone which has more sugar and not a British scone which has less sugar so they can put jam on top. We promise it will not be overpoweringly cinnamony since Ceylon Cinnamon is mild and fragrant. So a win win at all levels. And this recipe is so easy to make.
In Prep Time: 15 Minutes
Cook Times: 15 minutes
Yield: 4-8 servings
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
2 tsp Ceylon Cinnamon powder
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried raisins
1/4 teaspoon coarse sugar
3 tablespoons dried cranberries
3 tablespoons sliced almond
In a small bowl, combine the flour, sugar, baking powder and salt and Ceylon cinnamon powder. Cut in cold butter until mixture resembles coarse crumbs.
In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in raisins.
Gently knead the flour mixture 6-8 times. Pat into a 6-in circle. Cut into 4-8 wedges. Separate wedges and place on a baking sheet coated with cooking spray.
Brush with remaining egg; put cranberries and almond on top and sprinkle with coarse sugar.
Bake at 410° for 12-15 minutes or until golden brown. Serve
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