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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love baking and am crazy about cinnamon rolls, but they take a lot of time to put together. I made this recipe to satisfy the craving!Camilla Saulsbury, Nacogdoches, Texas Ingredients:
1-2/3 cups king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 cup heavy whipping cream |
1/2 cup miniature semisweet chocolate chips |
1/4 cup chopped pecans, toasted |
1/4 cup milk chocolate english toffee bits |
1 tablespoon butter, melted |
glaze: |
1/4 cup confectioners' sugar |
4-1/2 teaspoons spreadable cream cheese |
2-1/4 teaspoons 2% milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. Stir in cream just until moistened. Stir in the chocolate chips, pecans and toffee bits.
2. Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle; cut into six wedges. Separate wedges and transfer to a lightly greased baking sheet. Brush with butter.
3. Bake at 375° for 16-20 minutes or until golden brown. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 6 scones.
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