Cinnamon Scones

Name: Cinnamon Scones
Total time: 25 min
Yield: 8 serving
Ingredients: 340 g self-raising flour (self-rising flour); 150 ml buttermilk; 150 ml thickened cream; 3 tablespoons caster sugar; 1 teaspoon cinnamon; 1-2 teaspoon demerara sugar

User Reviews

5.0

3 reviews

Excellent

Total Time
25 mins
Servings
8
Calories
246 kcal
Course
Dessert
Cuisine
Australian

Cinnamon Scones

Zara Shaw

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Cinnamon Scones are a quick and simple bakery-style treat that you can easily make at home for a lovely tea time treat.

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Ingredients

Servings

340 g self-raising flour (self-rising flour) plus extra for dusting
150 ml buttermilk
150 ml thickened cream
3 tablespoons caster sugar
1 teaspoon cinnamon
1-2 teaspoon demerara sugar for sprinkling

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Instructions

Preheat oven to 200c.
Combine buttermilk and cream in a jug and set aside.
In a large bowl, combine self-raising flour, caster sugar and cinnamon then whisk to combine.
Add the cream mixture (reserve a dribble in the jug for brushing - see my notes) to the bowl with the dry ingredients along with the vanilla.
Combine using a flat-bladed knife, using your hands to bring it all together for the final strokes (the dough should still look shaggy).
Turn the dough out onto a lightly floured surface and knead very lightly until it just comes together - it doesn't need to be totally smooth - you want to knead it as little as possible.
Pat the dough into a flat disc approximately 20cm (8") in diameter and place on a floured baking tray, cut into 8 equal wedges using a floured knife or bench scraper.
Brush the top of the dough with the leftover cream mixture, then sprinkle with demerara sugar.
Separate the portions slightly, then bake for 13 - 15 minutes or until the scones sound hollow when you tap them.

Notes

Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*
When you combine the wet ingredients with the dry ingredients you want to mix just enough to bring the dough together, don't over-mix it.
The same goes for kneading the dough, knead it as little as you can - the more you do the tougher the scones will be.
Brushing the top of the raw dough with the leftover cream mixture makes the sugar stick.