Cinnamon Scones
Buttery, tender, and bursting with warm spices and cinnamon chips. These rival anything from your local coffee shop, are super easy to make, and pair perfectly with morning coffee or afternoon tea.
Ingredients
- 6 Tablespoons butter frozen, plus 1 Tablespoon butter for melting
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup cinnamon chips
- 1/2 cup plus 1 Tablespoon heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2-3 tablespoons raw or Turbinado sugar for sprinkling, see note
Instructions
- If not already frozen, place 6 Tablespoons of the butter in the freezer for at least 10 minutes.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and nutmeg. Whisk to combine. Stir in the cinnamon chips.
- In a large liquid measuring cup, whisk together the cream, egg, and vanilla extract.
- Remove butter from the freezer, and use a box grater to shred it into small pieces.
- Add shredded butter and the liquid mixture to the dry ingredients. Stir to combine. The dough should be crumbly and still have streaks of butter. Knead it very briefly with well-floured hands, just until evenly combined. If the dough is too dry to come together, add a tiny bit more cream, just a couple drops at a time. Do your best to press and work the dough gently so that it comes together but you still have some visible pieces of butter.
- Turn out the dough onto a lightly-floured work surface, and use your hands to gently shape it into a flat disk, roughly 9” across. Cut the disk into 8 wedges, just like a pizza. Transfer wedges to the prepared baking sheet.
- Melt the remaining 1 Tablespoon butter and brush it lightly over the cut scones. Sprinkle each scone lightly with raw sugar.
- Bake scones on a middle oven rack for 18-20 minutes, until the tops are lightly browned. Let cool about 10 minutes and serve, or transfer to a wire rack to cool completely.
Notes
- Add Nuts: Add 1/3 cup chopped pecans to the dough along with the cinnamon chips, if desired.
- Turbinado Sugar: This is just for sprinkling on the scones prior to baking, which gives the tops a sweet crunchy finish. You can buy small bags specifically marked “turbinado” sugar at most grocery stores, or use any large granulated raw sugar, or regular brown or granulated white sugar. The point is just to get a little sparkle on top.
- Make-Ahead Instructions: To make ahead, follow the instructions above through brushing the tops of the shaped scones with butter and sugar. Place the scones on a baking tray, then transfer the entire tray straight to the freezer for 30-45 minutes. (This will flash freeze the scones so they are easier to work with and keep their shape.) Remove the tray, and wrap each scone in a small piece of plastic wrap. Place wrapped scones in a zip-top freezer bag, seal, and store in the freezer for up to 3-4 months. When ready to bake, unwrap frozen scones, place directly on a baking tray, and bake at 350 degrees F for 20-25 minutes, until the tops are lightly browned.
- Storage: Scones keep well in an airtight container for 2-3 days on the counter.
- Freezing Baked Scones: Allow scones to cool completely, then transfer to a freezer bag or container and store for up to 2 months. Thaw overnight in the fridge or on the counter. To mimic the fresh-baked effect, you can warm the scones in the microwave for 20 seconds or pop them into a 250°F oven for 10 minutes or so.
Nutrition Estimate
Calories: 251 kcal, Carbohydrates: 31 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.3 g, Cholesterol: 52 mg, Sodium: 225 mg, Potassium: 205 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 404 IU, Vitamin C: 0.1 mg, Calcium: 84 mg, Iron: 2 mg
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