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Cinnamon Scones

Cinnamon Scones

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4.4 from 5 reviews

These cinnamon scones are classic buttermilk scones covered in cinnamon and then layered on top of themselves to create swirls of cinnamon bursts. They are flaky, buttery and not sweet at all. Enjoy warm scones with your morning coffee! 

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup buttermilk or sour milk
  • 1 large egg

Filling 

  • 1 Tablespoon granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • pinch of salt

Topping

  • 23 Tablespoons whipping cream (or whole milk)
  • 2 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 400˚F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, combine flour, sugar, baking powder, and baking soda, whisk together.
  4. Add butter to flour mixture. Using a pastry cutter, cut butter into flour mixture until it resembles coarse crumbs.
  5. In a small bowl add buttermilk and egg, whisk together.
  6. Make your filling. In another small bowl add cinnamon and sugar, ground cloves and salt together, mix well and set aside.
  7. Create a well in the centre of the flour and butter mixture. Pour the buttermilk mixture into the well. Using a fork bring the mixture together just until the dough comes together and is ragged.
  8. Turn out onto a lightly floured surface. Bring the scone dough together (using a pastry scraper), folding it over itself a few times. (approx. 6-8 times, DO NOT OVERWORK IT).
  9. Pat out to an 8″ x 10″ rectangle. Sprinkle half of the cinnamon and sugar mixture all over the top and press into the dough. Fold the rectangle in half and gently press out to another 8″ x 10″ rectangle. Sprinkle the rest of the cinnamon and sugar mixture on the top, press in and fold over again.
  10. Now, gently shape the rectangle into a circle (your dough should be approx. 1″ to 1 1/2″ in height). Using a large sharp knife, cut into 8 triangles for large scones.
  11. Place each triangle on your prepared baking sheet 2 inches apart.
  12. Using your fingers press the tip of each triangle down to pinch closed (this will help the scones stay together as they rise).
  13. Brush the tops of the scones with a generous amount of whipping cream.
  14. Make your topping. Add cinnamon and sugar together. Sprinkle over the tops of the scones.
  15. Place your baking sheet of scones in the freezer for 5-8 minutes (this will help firm up your butter to create nice light layers).
  16. Bake for 15 minutes or until the bottoms are golden brown and the middle is set.
  17. Enjoy warm.

Notes

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). For best results use the US measurements.

Scones are best enjoyed the same day.  Store in a tin or an airtight container for one to two days. Reheat in a 350˚F preheated oven for approx. 8 minutes.

My favourite tool for making scones is a soft plastic pastry scraper. It really helps with folding and working with the dough. 

 

Nutrition

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0
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