Nice Things To Say In Wedding Guest Book

tricolor chocolate scones and cinnamon buns

The comments of the previous post, Glenda asked if I had another recipe for scones , these English muffins are simply addictive, and just saw this recipe I knew that I would be sure to enchant and PC. too .... took measures to grams and I made some adjustments, like using chocolate chips instead of chips of cinnamon. The result is a little sin, but a taste from time to time ... we deserve ... a couple of brisk little walk in the park nearest ready lol.

As I said before I like the scones are rich and very easy to make. Generally leave perfect on the first try. In the blog you can find other recipes from my favorite scones.

This blend of cinnamon and chocolate is delicious and the capita of crunchy cinnamon sugar is delicious. Now to work in a few minutes we are ready and warm scones ^ _ ^

I wish you a wonderful Sunday and a great week!



Ingredients:


390 grs.
cake flour 70 grs.
7 g sugar.
baking powder 3 grams.
cinnamon 200 gr.
cold butter 180 grs. cream or whipping cream 1 egg
(50grs. approx)
1 teaspoon vanilla extract 120 grs
. chocolate chips or nuggets


To cover:

50 grs.
sugar 1 teaspoon cinnamon
1 1 / 2 teaspoon cream or cream


Prepared

1. In a large bowl, mix flour, sugar, cinnamon and baking powder, mix with a fork.
2. Incorporate cold butter into pieces and work it with the loop until it becomes smooth.
3. Add chocolate chips and mix lightly.
4. Separately, mix the whipping cream with the egg and vanilla, beat lightly with a fork and add to flour mixture. Mix with a spoon wood or plastic, until it is all integrated. It seems you need more liquid, add nothing more.
5. Place on a plastic hands rectangular or circular shape, put another plastic over and crush with a rolling pin slightly to a thickness of 1.5 cm approx.
6. Bring the dough to the refrigerator for about 20 minutes.
7 Meanwhile prepare the deck, mixing all the ingredients: sugar, cinnamon and whipping cream.
8. Remove the dough from the refrigerator and cut circles with a cookie cutter, and then put a little mixture on each scone cover, gently crush with your fingers or you can divide the dough and form two circles, if you see the dough is too sticky, place it between two plastic films and take it to the refrigerator for a few minutes. Place the cover over the entire surface of the circles, press lightly with your fingers and cut into eight sections. (I cut the first circle, with the mass which was, I gave him a circle, I took her back to the fridge for about 10 little minutes, then cut triangles. I came out approx. 16 scones redonditos and 8 triangles).
9. Carefully with a spatula, bring the scones to the baking sheet, leaving apart from each other because they grow in the oven.
10. Carry 175-180 C oven for 20 to 25 minutes, which appear slightly golden.
11. Place on a rack until cool.