Spice scones from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 482) by Lisa Yockelson

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Notes about this recipe

  • ashallen on December 18, 2019

    Just OK - definitely edible, but I've made other scones I've liked much better. I used Ceylon cinnamon - stronger, spicier cassia cinnamon would have been much better since these were less flavorful than expected. Texture was so-so. They had some dry/sawdusty vibe when baked to 200F. I tried pulling one earlier (~192F) but it was a bit gummy - and also still seemed kind of dry! I mixed these much the same way I've mixed other scones I've liked, but I usually use unbleached flour vs. the bleached flour specified for this recipe. Author emphasizes kneading dough sufficiently - maybe I handled these too lightly? Note that recipe specifies making more than enough cinnamon-sugar topping to thickly blanket scone tops. I probably won't try making these again since their flavor didn't grab me.

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