Cinnamon Sugar Scones

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Cinnamon Sugar Scones          Nancy Harrison


MAKES12 scones

 

INGREDIENTS

 

FOR THE SCONES:

3/4 cup (12 tablespoons) unsalted butter, chilled, cubed, and divided

2/3 cup demerara or turbinado sugar, divided

1 tablespoon ground cinnamon

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg yolk

1 cup cold heavy cream

1 teaspoon vanilla extract

 

FOR THE CINNAMON SUGAR TOPPING: (OPTIONAL)

  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons demerara or turbinado sugar

 

FOR THE CINNAMON SUGAR GLAZE: (OPTIONAL)

  • 3/4 cup powdered sugar
  • 3 tablespoons heavy whipping cream
  • 1/4 teaspoon ground cinnamon

 

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 400ºF.
  2. Place 4 tablespoons of the butter, 1/3 cup of the sugar, and cinnamon in a small bowl and mash until well combined; set aside.
  3. Whisk the remaining 1/3 cup sugar, flour, baking powder, and salt together in a large bowl. Add the remaining 8 tablespoons of butter and work it into the dry ingredients with the tips of your fingers until the mixture is crumbly. Pinch off teaspoon-sized pieces of the reserved butter-cinnamon sugar mixture and toss them with the flour mixture to coat.
  4. Whisk the egg yolk, cream, and vanilla together in a small bowl, then pour into the flour mixture. Stir until the flour is moistened and a stiff dough comes together.
  5. Turn out onto a parchment-lined baking sheet. Divide the dough in half and shape into 2 (6- to 7-inch) rounds, each about 3/4-inch thick. Use a large knife to cut each round into 6 wedges, then gently lift and separate the wedges so there is 1/2-inch space between each piece. If desired, brush the wedges with the melted  Unsalted Butter and sprinkle with the cinnamon and sugar.
  6. Bake until golden brown, 20 to 22 minutes. Meanwhile, if desired, make the cinnamon sugar glaze by whisking all the ingredients together in a small bowl.
  7. Cool scones for 5 minutes on the baking sheet. Serve warm, or transfer to a cooling rack to cool completely. If glazing, let cool completely, then drizzle with the glaze. Let the glaze set before serving, about 15 minutes

 

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