Cinnamon Sugar Scones

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in until it resembles coarse cornmeal.

Make a well in the center and pour in the half-and-half, then the egg. Use a fork to gently combine them in the center before combining everything into a rough mass.

Knead the mixture a few times into an even mass.

On a lightly floured counter, roll the dough to a 10-by-6-inch rectangle.

Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle, then fold it in half.

Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another tablespoon of sugar and the last teaspoon of cinnamon over half, then fold in half again.

Pat the dough into a roughly 6-inch circle and cut into 6 wedges.

Evenly space the wedges on the pan, sprinkle with the final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.