Cinnamon Scones
User Reviews
5
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Prep Time
10 mins
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Total Time
25 mins
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Course
Breakfast
Cinnamon Scones
Description
This recipe combines dry ingredients including flour, baking powder, sugar, cinnamon, and salt with cold butter cut into small cubes. The butter is worked into the flour until the mixture resembles coarse crumbs with some pea-sized lumps to ensure a flaky texture. Cinnamon chips are folded in before adding heavy cream, which binds the dough without overmixing, preserving tenderness. The dough is shaped into a circle, cut into triangles, and arranged on a baking sheet. A topping of heavy cream mixed with cinnamon sugar is brushed on before the scones bake at 425°F, giving them a golden, slightly crisp exterior with a soft interior.
The method balances rich creaminess with buttery layers and warm cinnamon spice. These scones can be served warm with butter or jam, making them fitting for breakfast or teatime. Their texture is tender with a slight crisp from the topping, enhanced by the cinnamon chips that provide bursts of spice throughout.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup cinnamon chips I use Hershey's cinnamon chips
- 1 cup heavy cream
- For the Cinnamon Sugar Topping:
- 1 tablespoon heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- 2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
- 3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into triangles or use a biscuit cutter. Press scraps back together and cut additional scones until dough is used up.
- 4. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, brush scones lightly with heavy cream. Sprinkle scones with cinnamon/sugar mixture. Bake scones for 12-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack and serve.
- Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.
User Reviews
Overall Rating
5
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