I am an avid Outlander fan...I love and have read all the books, and have watched the STARZ series. Recently, and Outlander Cookbook was released. This is my first recipe from that book and they are delicious....scrumptily delicious! They almost taste like a cinnamon roll without all the work. I have a mini scone pan, so my scones are a bit smaller than the recipe calls for.
Don't they look yummy?
Before you start: you need 1/2 c. butter frozen
In a bowl mix: 1/3 c. brown sugar and 1 1/2 t. cinnamon.
Mix together in another bowl:
2 1/2 c. flour
1/2 c. sugar
1/4 t. salt
1 1/2 t. baking powder
1/4 t. baking soda
now cut off 1 T. of the butter and save. Grate the rest of it and mix in with the flour mixture.
Make a well in the middle of the flour mixture and pour into the well:
1/2 c. milk
1/2 c. plain or vanilla yougurt
Mix all ingredients until they for a sticky ball. Put on a floured surface and knead 5-6 times.
Chill in the refrigerator for 10 minutes.
Remove from refrigerator and roll out to a 12 x 12 inch square on a floured surface. Sprinkle cinnamon sugar all over the top of the dough. Press down into the dough. Roll into a log (like for cinnamon roll dough.) Pat the log out to a 4 x 12 inch long rectangle.
Cut into quarters, width wise. Cut each 1/4 in half diagonally.
Transfer to a silicone or parchment lined baking pan. Melt reserved 1 T. butter and brush on top.
Bake at 425 degrees for 18 minutes. Cool.
Mix 1/2 c. confectionary sugar and 1 T. milk for a simple glaze. Drizzle on top of scones.
Before you start: you need 1/2 c. butter frozen
In a bowl mix: 1/3 c. brown sugar and 1 1/2 t. cinnamon.
Mix together in another bowl:
2 1/2 c. flour
1/2 c. sugar
1/4 t. salt
1 1/2 t. baking powder
1/4 t. baking soda
now cut off 1 T. of the butter and save. Grate the rest of it and mix in with the flour mixture.
Make a well in the middle of the flour mixture and pour into the well:
1/2 c. milk
1/2 c. plain or vanilla yougurt
Mix all ingredients until they for a sticky ball. Put on a floured surface and knead 5-6 times.
Chill in the refrigerator for 10 minutes.
Remove from refrigerator and roll out to a 12 x 12 inch square on a floured surface. Sprinkle cinnamon sugar all over the top of the dough. Press down into the dough. Roll into a log (like for cinnamon roll dough.) Pat the log out to a 4 x 12 inch long rectangle.
Cut into quarters, width wise. Cut each 1/4 in half diagonally.
Transfer to a silicone or parchment lined baking pan. Melt reserved 1 T. butter and brush on top.
Bake at 425 degrees for 18 minutes. Cool.
Mix 1/2 c. confectionary sugar and 1 T. milk for a simple glaze. Drizzle on top of scones.
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