Cinnamon Sugar Scones are brunch-ready! Serve these sweetened scones warm with a pot of fresh coffee, fruit, and fuzzy slippers for a relaxing start to the day.
- 2 1/2 cups AP flour
- 1 Tbsp baking powder
- 1 Tbsp cinnamon
- 1 tsp kosher salt
- 1/2 cup sugar
- 4 oz unsalted butter, chilled and cubed
- 1 egg
- 1/2 cup heavy cream
- 2 Tbsp heavy cream
- 2 Tbsp turbinado sugar
- 1 tsp cinnamon
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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
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Pulse together the flour, baking powder, cinnamon, salt, and sugar in the bowl of a food processor fitted with a steel blade. Alternatively, whisk together in a large bowl.
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Add the cold butter and pulse until you have coarse meal. (By hand, cut the butter in with your fingertips or with a pastry cutter.)
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Add the egg and pulse until just combined, followed by the heavy cream. Pulse just until the dough begins to come together. (By hand, lightly blend the egg in with a fork, followed by theh heavy cream.)
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Turn the dough onto a lightly floured surface and knead a couple times until the dough holds together. Form into an 8 inch circle (it will be about 1 inch thick).
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Use a sharp knife to cut into 8 wedges. Place the wedges on the lined baking sheet, about an inch apart.
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Combine the turbinado sugar and cinnamon in a small bowl. Brush the tops with heavy cream and sprinkle with cinnamon sugar. Bake until golden brown, about 20 mins. Serve warm or at room temperature.
- Don’t over-process or knead the dough too long. Give it a couple turns until it comes together nicely on a light floured board and then form into a disc.
- These scones benefit from a quick chill before baking, simply divide them into wedges and pop them into the freezer (ideally) or the refrigerator for at least 15 mins before baking.
- Be generous with the cinnamon sugar topping for that crunchy, cinnamon-y punch!
- A big, sharp knife works best for cutting into wedges. One slice through will leave the scones with nice edges.
- These are best served just slightly cooled after baking (if you can wait that long). If you happen to have leftovers the next day, rewarm them in the microwave, toaster oven, or split one and pop it in the toaster. It’s worth the extra effort!
- If you're making more than one recipe (8 scones), make each batch separately so you achieve the best texture.