Happy Earth Day everyone!!
Flip on some Animal Planet! Recycle your Sunday papers! And…don’t flush your toilet every time you go…unless.. you know, you uh…then please do…
Today is all about celebrating our beautiful planet and remembering to love her back as much as she loves us!
I was googling around the other day and found this awesome little awareness project. Earthday.org/2012 is asking everyone to pledge an “Act of Green” for today – whether it be helping drive over your neighborhood recycling to the recycling center, trading paper plates for reusable, or filling up your own water bottle instead of buying plastic, choose something and help make a difference!
And more importantly, try making a difference every day :) Just because you buy someone a card on Valentine’s Day doesn’t mean you have to wait to say “I love you” until the next year! Same with Earth Day, try making small changes every day!
Ok so are you ready for this super smooth transition…..
We’re going from loving Mother Earth to loving our Momma’s that put us on this planet.
You know, the one’s that first taught (or scolded…) us to turn all the lights off because you go play outside, and that overflowing the bathtub is a horrible waste of water (I don’t know why, but for some reason as a kid I thought the absolute coolest thing ever would be to flood the bathroom. Sorry mom….)
So anyways, I thought I’d get a head start on Mother’s Day brunch recipes! Mainly because I love brunch and jump on any excuse to make pancakes and cinnamon rolls on a tuesday night….
and of course because I love you too mom….duhhh
My poor mom’s not getting much of a Mother’s Day this year because that same day she’s flying out with me to New York City to visit the culinary school I’m dying to go to! Umm… Cinnabon brunch at Gate 14? Too bad that would be AWESOME. I love cinnabon. Even though it totally doesn’t love me back. Have any of you tried Burger King’s new mini cini’s from Cinnabon? I’ve been super curious, I may have to give in and make a fast food run one of these days.
Alright so ramble ramble… yes I know I’m rambling…I’ll wrap it up and give you guys what you really want… this delicious Glazed Cinnamon Sugar-Stuffed Scone recipe! It’s mom approved :) And bikini (or maybe more like tankini…just eat one!) approved.
Cinnamon Stuffed Scones
Yields 12 scones
For the Scones
- 1 1/2 cups all-purpose flour
- 2/3 cup whole wheat white flour
- 1/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup reduced-fat sour cream
- 3 tablespoons butter, melted and cooled
- 1 large egg white
- 3 tablespoon milk
- Coarse sugar (for sprinkling)
- 1/3 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon all-purpose flour
- 1 1/2 tablespoon unsalted butter, softened
- 1/4 cup plus 2 tablespoons confectioners’ sugar
- 1 1/2 to 2 tablespoons milk
- Preheat oven to 400°.
- Make the filling- stir together the flour, sugar, and cinnamon in a small bowl. Work in butter until it becomes a spreadable paste. Set aside.
- Combine both flours and the next 6 ingredients (through cinnamon) in a large bowl; stir well with a whisk.
- Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Mixture will look very crumbly!
- Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands.
- Divide dough into 4 equal parts. Pat each quarter into a 6-inch circle.
- Carefully place one of the circles onto a cookie sheet coated with cooking spray (or with a silicone baking mat). Spread half of the filling on top of the circle. Take a second circle of scone dough and gently place it on top of the filling to make a sandwich. Carefully press top and bottom together to seal in cinnamon filling. With a dough scraper or knife carefully cut the dough into 6 wedges. Brush tops with milk and sprinkle with coarse sugar. Repeat with remaining two circles of dough.
- Bake for 10 minutes or until lightly browned.
- To make the glaze, whisk milk and confectioners’ sugar until smooth. Drizzle over cooled scones. Serve warm or at room temperature.
Nutrition Information (per scone); Calories: 195, Fat: 6