These scones remind me of the cinnamon-sugar cookies that my great grandmother would roll out and bake from scraps of pie dough. Freshly baked, the crispy edges of these scones are a nice contrast to the moist interior. The layers in these scones separate beautifully while baking, revealing the deep dark cinnamon sugar flavor inside. Use a heavy-duty pastry blender to cut the butter into the flour mixture.
Recipe reprinted with permission from ONE BOWL BAKING: SIMPLE, FROM SCRATCH RECIPES FOR DELICIOUS DESSERTS © 2013 by Yvonne Ruperti, Running Press, a member of the Perseus Books Group. Image Evan Sung
- 1¾ cups (83/4 ounces or 235 grams) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, cut into ½-inch cubes
- ¼ cup (60 mL) half-and-half, cold
- 1 large egg
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon granulated sugar to sprinkle on top
- Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
- To make the batter: In a large bowl, combine the flour, sugar, baking powder and salt.
- Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the half-and-half and egg until combined.
- To make the filling: Roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half.
- Roll the dough out again into an 8-inch x 6-inch rectangle. Sprinkle the remaining tablespoon of sugar and teaspoon of cinnamon over half of the rectangle, then fold in half.
- Pat the dough into a 6-inch circle and cut into 6 wedges.
- Evenly space the wedges on the pan, sprinkle with sugar and bake until golden and just firm, 15 to 17 minutes.
- Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.