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Brown Sugar and Cinnamon Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.6884
Energy (kCal)1434.331
Carbohydrates (g)151.4086
Total fats (g)85.0581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Work the dough quickly (don’t over-mix!) and put the dough wedges into the heated oven as soon as possible. | 2. The process — from mixing to pulling the finished scones out of the oven —shouldn’t take more than 15-20 minutes. | 3. Scones are best served warm. | 4. In order to keep the scones flaky it’s important to have all ingredients, work surfaces and tools clean, cold and dry. | 5. Adjust oven rack to middle position and heat oven to 350 degrees. | 6. Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic. | 7. Remove nuts and cool. | 8. Crush in a zip-lock bag with a rolling pin. | 9. Add brown sugar and cinnamon to nuts, combine and place bag in freezer. | 10. Cut butter and shortening into 1/4” chunks on a small plate and place in freezer. | 11. Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes. | 12. Measure and combine butter milk, cream and vanilla and place in refrigerator. | 13. Now that everything is prepared it’s time to make the scones, work as fast as possible, you need to complete the process without interruption. | 14. It shouldn’t take more than 15 minutes to get them into the oven from this point. | 15. Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. | 16. (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture. | 17. Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough. | 18. (do not over-mix or scones will be tough). | 19. (Once again, if using the food processor pulse till just combined). | 20. Turn dough onto your cold, floured, work board. | 21. Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2” thick). | 22. Cut rectangle in half into two 5x5’s, then each half into two 2 ½ x 5’s forming four quarters. | 23. Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet. | 24. Bake until scones are lightly brown, 10 to 12 minutes. | 25. Place on a wire rack and serve immediately. | 26. Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel. | 27. Possible Additions/Substitutions---------àm .
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pecan 3/4 cup roasted chopped roasted chopped 214.76 40.248000000000005 4.42 4.524
    cinnamon 1 tablespoon - - - -
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    butter 4 tablespoons unsalted chilled cut 407.256 0.0341 0.4828 46.0705
    vegetable shortening 1 tablespoon chilled cut 115.2 0.0 0.0 12.8
    purpose flour 2 cups unbleached - - - -
    cream tartar 1 teaspoon 7.74 1.845 0.0 0.0
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    buttermilk 1/4 cup - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    vanilla extract 2 tablespoons 74.88 3.2889999999999997 0.0156 0.0156

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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