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!
Filling
Topping
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.
Find it online: https://bakingforfriends.com/cinnamon-scones/