ceylon cinnamon

CINNAMON SCONES


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Sometimes we want a baked scone. The problem is the sugar and flour.  Adding 2 teaspoons of sugar will scrub the guilt of sugar. Not only does it add a deeper flavor and aroma, it scrubs the guilt of sugar.

Think of it as the Chinese concept of Yin and Yang. Balance the sugar with Ceylon Cinnamon which reduces the effect of sugar. Now you can have your scone and eat it too.

Mind you this is an American scone which has more sugar and not a British scone which has less sugar so they can put jam on top. We promise it will not be overpoweringly cinnamony since Ceylon Cinnamon is mild and fragrant. So a win win at all levels. And this recipe is so easy to make.



In Prep Time: 15 Minutes
Cook Times: 15 minutes
Yield: 4-8 servings
Level: Easy


INGREDIENTS


 

DIRECTIONS


  1. In a small bowl, combine the flour, sugar, baking powder and salt and Ceylon cinnamon powder. Cut in cold butter until mixture resembles coarse crumbs.

  2. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in raisins.

  3. Gently knead the flour mixture 6-8 times. Pat into a 6-in circle. Cut into 4-8 wedges. Separate wedges and place on a baking sheet coated with cooking spray.

  4. Brush with remaining egg; put cranberries and almond on top and sprinkle with coarse sugar.

  5. Bake at 410° for 12-15 minutes or until golden brown. Serve 


WHY CEYLON CINNAMON



Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with a wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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