Our Cinnamon Scones are complete fall delight with cinnamon baking chips for an extra touch of spice.
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- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ¾ cup cinnamon morsels*
- ¾ cup plus 2 tablespoons cold heavy whipping cream
- ½ teaspoon vanilla extract
- Garnish: turbinado sugar
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cinnamon morsels, stirring to blend.
- In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3¼-inch triangular-shaped cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Garnish scones with a sprinkle of turbinado sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
- *We used Hershey’s Cinnamon Baking Chips.
- Recommended Condiment: Clotted Cream
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, September/October 2016
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