Cinnamon Sugar Scones
Total Time
30 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
6 servings
- 1 3/4 cups (230 grams) all-purpose flour, plus more for counter
- 6 tablespoons (75 grams) granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced
- 1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold
- 1 large egg
- 2 teaspoons ground cinnamon, divided
How would you rate this recipe?
Preparation
Step 1
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Knead the mixture a few times into an even mass.
Step 5
On a lightly floured counter, roll the dough to a 10-by-6-inch rectangle.
Step 6
Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle, then fold it in half.
Step 7
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.
Step 8
Pat the dough into a roughly 6-inch circle and cut into 6 wedges.
Step 9
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.
Step 10
Save recipe for the next time?
Chef's notes
Scones are best freshly baked. You can rewarm them in the oven on the second day, but they might be a bit drier.
Consider making and freezing them until needed, adding 4 to 5 extra minutes in the oven if baking from frozen.
