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.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
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.
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.)
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.)
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).
Use a sharp knife to cut into 8 wedges. Place the wedges on the lined baking sheet, about an inch apart.
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.