Cinnamon Scones

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What is it about cinnamon that just warms the tummy? These scones do just that! They are the perfect treat to warm you up on a cold winter morning, accompanied with a hot cup of coffee or tea. These buttery cinnamon scones are made with simple ingredients and are easy to whip up. The scones are tender, light and are enjoyed with a slab of melted butter. The cinnamon covers each flaky layer (with a pinch of nutmeg for good measure) to create a bite of warm spice every time!

In the winter I find comfort in my kitchen with the oven on, mixing up batches of treats. For me, the simple act of blending ingredients by hand, like kneading dough or rubbing butter and flour with my fingers, has a calming effect!  There’s nothing more enjoyable than waking up to the smell of buttery cinnamon filling the air.

Ingredients

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Buttermilk or sour milk
• Whipping cream (heavy cream or whole milk)
• Egg
• Ground cinnamon
• Ground cloves
• Baking powder & baking soda
• Salt

Variations

1. Substitute the granulated sugar in the filling and topping with brown sugar for a richer flavour. You can also add currants or finely chopped nuts to the filling for added flavour.
2. For a sweeter scone variation drizzle the top of each scone with a simple glaze. Mix warm water or milk with icing sugar, approx. 1 cup sugar to 1-2 tablespoons of liquid.

What Are Scones?

Scones are a type of ‘quick bread’ and are simple to make with not much time involved. Typically they are not sweet and are paired with clotted cream and jam. These cinnamon scones are no exception to that! They are cinnamony, not sweet and take no time at all to make. They look more difficult than they actually are, I promise! 

How to Cut Butter Into Flour

There are a few ways to cut butter into flour but the most important rule to remember is to cut your butter in smaller cubes first, approx. 1 inch x 1 inch. Then coat each piece in the flour before you start. You also want to make sure you are working with cold butter from the fridge.

• By Hand – You can use your hands by picking up the flour and butter in your fingertips and gently rubbing the butter and flour between your fingers and thumb. Continue to pick up flour and butter and rub between your fingers until you have small pea size crumbs or coarse crumbs.
• Two Knives – Using two butter knives, one knife in each hand, simply cut the butter into the flour to create little pieces/coarse crumbs.
• A Pastry Cutter – A pastry cutter is designed to roll back and forth to cut the butter into the flour. Use a knife to scrape any stuck-on butter and continue to cut into the flour until you have small pea size crumbs or coarse crumbs.

You want to make sure to keep your butter cold, if you’ve worked your butter too much while making your scones you won’t get those beautiful layers. Simply place the pan of scones in the freezer for 5 minutes before baking. This is to help firm up the butter before baking and give you those layers for a perfect scone.

What Should the Dough Look Like?

The dough should be a little more on the ragged side and a touch dry. Be careful not to add more liquid, scones are meant to be a little drier and denser. You just want the dough to come together when pressed but you may still have pieces that don’t stick (that means you’ve got it right). You should not have a sticky dough! If your dough is done correctly you will have tender scones.

How To Make Cinnamon Scones

Step One:  In a large mixing bowl add cold butter cubes to the flour mixture. Using a pastry blender, cut butter into the flour until coarse crumbs form.

Step Two: Add liquid to your flour mixture. Using a fork mix until dough becomes ragged. Be careful not to overmix.

Step Three: Transfer dough onto a lightly floured work surface. Shape the dough using a pastry scraper into an 8″ x 10″ rectangle, cover in half of the cinnamon mixture & fold over. Repeat one more time.

Step Four: Gently shape the dough into a circle, and cut into 8 equal pieces. Place the scones on your prepared cookie sheet and pinch the tips of each scone. Brush the top of the scones with whipping cream, sprinkle cinnamon sugar on top.

Note: I’ve re-tested the recipe as some people have mentioned a sticky dough. The issue is using the metric measurements. If using the metric measurements add approx. 60 grams of all-purpose flour. This recipe was written in US Cups and the conversion to metrics is resulting in a sticky dough. Your dough should be easy to handle (add more flour if needed). 

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