Cinnamon-Sugar Scones

Hey there, are you excited to up your baking game? Well, get ready for a real treat if you're a fan of delicious, buttery pastries. Today, I'd love to share with you all about the wonderful world of cinnamon sugar scones. These delightful treats strike the perfect balance of flakiness, tenderness, and just the right amount of sweetness. Whether you're a baking pro or just starting out, this recipe is sure to make your taste buds happy and impress your friends and family. So, grab your apron and let's get baking together!

Scones are a delightful treat that perfectly bridges the gap between sweet and savory, making them a versatile addition to any brunch or afternoon tea. One particular variety that deserves a spot in your recipe repertoire is the Cinnamon-Sugar Scone. Fluffy, buttery, and swirled with a sweet cinnamon filling, these scones are sure to impress whether served at a breakfast gathering or simply enjoyed with a hot cup of tea. Today, we’re diving into the art of baking these delectable pastries, exploring why they’re a must-try and how you can whip them up in no time.

These scones are the epitome of comfort food, combining the warm aroma of cinnamon with the satisfying texture of freshly baked bread. They are relatively easy to prepare, making them perfect for both novice bakers and seasoned pros. Plus, they can be enjoyed either fresh out of the oven or as a delightful snack later in the day. Trust me; your friends and family will be begging for your secret recipe!

To create your batch of Cinnamon-Sugar Scones, you’ll need: all-purpose flour, light or dark brown sugar, ground cinnamon, cold unsalted butter, granulated sugar, baking powder, baking soda, salt, cold heavy cream, vanilla extract, egg, ground cinnamon, and powdered sugar.

Steps to Scone Perfection:

Prepare the Filling: In a bowl, combine the flour, brown sugar, and cinnamon. Add the cubed butter and blend until you have a coarse, sandy texture. Set this mixture aside for later.

Mix the Dough: In a large bowl, combine the all-purpose flour, ¼ cup of granulated sugar, baking powder, baking soda, and salt. Cut in the cubed butter until the mixture resembles small peas.

Combine Wet Ingredients: Stir in 1 cup of cold heavy cream and vanilla extract. Mix until the dough comes together, using your hands if necessary.

Shape the Dough: Divide your dough in half. Roll each portion into a 6.5-inch circle on a lightly floured surface.

Add the Filling: Spread the cinnamon filling over one of the circles, leaving a ½-inch border.

Seal the Scones: Create an egg wash by combining the remaining tablespoon of heavy cream and the egg. Brush this around the edges of the filled scone before placing the second circle on top. Gently press the edges to seal.

Chill: Place the scones on a lined baking sheet and freeze for 30 minutes. This will help them rise beautifully in the oven.

8. **Preheat and Cut:** While the oven preheats to 400°F, remove the scones from the freezer and carefully cut them into 6 wedges.

Add Cinnamon-Sugar Topping: Mix the remaining granulated sugar with ground cinnamon. Brush the tops of the scones with egg wash and sprinkle this mixture generously.

Bake: Slide them into the oven and bake for 20-25 minutes, or until golden brown. Let them cool on a rack.

Prepare the Drizzle: While cooling, whisk the powdered sugar, heavy cream, and vanilla for the delicious drizzle. Once the scones are cool, drizzle generously and let set.

The layers of flavor in these scones are simply irresistible. You get the rich, buttery taste from the dough, complemented perfectly by the sweetness of the cinnamon filling. The drizzle adds a luscious, creamy sweetness to the finish, taking every bite to the next level. The texture is a delightful combination of crisp on the outside and tender on the inside, making each scone a heavenly indulgence.

Perfect Pairings These Cinnamon-Sugar Scones are perfect with a variety of beverages. Serve them with a steaming cup of tea, a robust coffee, or even a cozy hot chocolate. They also pair wonderfully with fresh fruits or a dollop of clotted cream for a true British treat.

Now that you’ve discovered the wonders of Cinnamon-Sugar Scones, it’s time to bring joy to your kitchen and delight your taste buds! Gather your ingredients, roll up your sleeves, and indulge in the warm, comforting experience of baking these delectable scones. Trust me; once you try them, you’ll be asked to bake them again and again. So what are you waiting for? Let’s get baking!

Cinnamon-Sugar Scones

COOK TIME: 20 MINS TOTAL TIME: 1 HR 20 MINS

Ingredients

CINNAMON FILLING:

-          ¼ cup all-purpose flour (60 grams)

-          3 tablespoons light or dark brown sugar

-          1 teaspoon ground cinnamon

-          2 tablespoons cold unsalted butter , cubed

SCONES:

-          2 cups all-purpose flour (240 grams)

-          ¼ cup  + 1 tablespoon granulated sugar (50 grams), divided

-          1 ½ teaspoons baking powder

-          ¼ teaspoon baking soda

-          ½ teaspoons salt

-          5 tablespoons cold unsalted butter , cubed

-          1 cup + 1 tablespoon cold heavy cream (250 ml)

-          1 teaspoon vanilla extract

-          1 large egg

-          ½ teaspoon ground cinnamon

DRIZZLE:

-          1 cup powdered sugar (114 grams)

-          ¼ cup heavy cream (60 ml)

-          ¼ teaspoon vanilla extract

Instructions

Filling:

1.Combine the flour, brown sugar, and cinnamon in a bowl. Add the cubed butter and use a pastry blender to incorporate it into the dry ingredients until the mixture has a coarse, sandy texture. Set aside.

Scones:

1. In a large bowl, mix together the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Cut in the cubed butter until it resembles small peas.

2. Add 1 cup of cold cream and vanilla and mix until the dough begins to come together. If needed, transfer the mixture to the counter to bring the dough together.

3. Divide the dough in half and roll each into a 6.5-inch round circle.

4. Carefully place the filling on top of one of the circles, leaving a 1/2-inch border around the edges.

5. Combine the remaining 1 tablespoon of heavy cream and egg to create an egg wash. Brush it on the edges of the scone and top with the second disk of dough. Gently press the edges to seal.

6. Place the scones on a sheet pan lined with parchment paper and freeze for 30 minutes.

7. Meanwhile, preheat the oven to 400°F. 8. Remove the scones from the freezer and use a knife to cut them into 6 wedges. Arrange them evenly on the prepared sheet pan.

9. Combine the remaining granulated sugar and ground cinnamon. Brush the tops of the scones with more egg wash and sprinkle with the cinnamon-sugar.

10. Bake for 20-25 minutes, or until the bottoms are browned. Allow them to cool.

Drizzle:

1. Whisk together the powdered sugar, heavy cream, and vanilla to create a thick drizzle.

2. Drizzle the mixture over the cooled scones and allow it to set for a few minutes before serving.

3. These scones are best enjoyed on the day they are baked.

SERVINGS: 6 SCONES

Nutrition

Calories: 616kcal, Carbohydrates: 74g, Protein: 7g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 138mg, Sodium: 278mg, Potassium: 204mg, Fiber: 2g, Sugar: 36g, Vitamin A: 1188IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 2mg