For as long as I can remember, Tori and I have made cinnamon sugar scones. She and her brother love them.
First, we have to mix the dough. We use the White Lily Self-Rising recipe with a bit of sugar and heavy cream. No time consuming 'cutting in butter' needed.
Then we shape and sprinkle with lots of cinnamon & sugar:
I saw an interesting idea on a television cooking show yesterday. Seedless raspberry jam spread on scone dough, then fresh blueberries, covered with another layer of dough (Tori & I added sugar/cinnamon to the top).
And, of course, we had to have a "TA ~ DA" moment!
They went on to the baking sheet and weren't too messy. My pic of them out-of-the-oven didn't record, but, believe me, you want to be sure you have wall-to-wall parchment under these!
The Cinnamon Sugar Scones will always be Tori's favorite, but I liked the blueberry ones a lot! She thought the blueberry scones were too sweet ~ I didn't realize that was EVER a possibility! LOL
First, we have to mix the dough. We use the White Lily Self-Rising recipe with a bit of sugar and heavy cream. No time consuming 'cutting in butter' needed.
Then we shape and sprinkle with lots of cinnamon & sugar:
I saw an interesting idea on a television cooking show yesterday. Seedless raspberry jam spread on scone dough, then fresh blueberries, covered with another layer of dough (Tori & I added sugar/cinnamon to the top).
And, of course, we had to have a "TA ~ DA" moment!
They went on to the baking sheet and weren't too messy. My pic of them out-of-the-oven didn't record, but, believe me, you want to be sure you have wall-to-wall parchment under these!
The Cinnamon Sugar Scones will always be Tori's favorite, but I liked the blueberry ones a lot! She thought the blueberry scones were too sweet ~ I didn't realize that was EVER a possibility! LOL