Cinnamon-filled scones from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 90) by King Arthur Flour

  • half and half cream
  • Demerara sugar
  • Show all ingredients...
  • Serves : 12 scones

  • EYB Comments

    Can substitute white whole wheat flour for whole wheat flour, sparkling sugar or cinnamon sugar for Demerara sugar, and evaporated milk for half and half cream. See recipe for optional glaze.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white whole wheat flour for whole wheat flour, sparkling sugar or cinnamon sugar for Demerara sugar, and evaporated milk for half and half cream. See recipe for optional glaze.

  • twoyolks on July 10, 2016

    This makes a really nice scone. They aren't too sweet, there is just enough cinnamon, and the whole wheat flavor isn't overpowering. I did find it a bit difficult to cut the scones before baking because the batter kept sticking to the knife and pulling up the top layer. However, it wasn't noticeable once baked.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.