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
Cinnamon Sugar Scones
Author: Yvonne Ruperti
Makes: Makes 6 (4-inch) scones
Ingredients
Scone batter:
- 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
Filling:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon granulated sugar to sprinkle on top
Instructions
- 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.
This turned into a huge mess. The dough was way too dry. I added a little bit more half and half which helped make it somewhat manageable. The stickiness of the dough made it difficult to roll into rectangles and fold in half. I ended up with a big, cinnamon-sugar-flour mess all over the countertop. I’m curious to know how this worked out for anyone else? I followed the recipe and steps exactly.
Sorry to hear. We will reach out to the author and ask for any tips. The amounts are correct and it is a very short dough – there is a lot of butter in there!
Here’s a tip: test a recipe before you print it and waste people’s money.
What was the issue? I tried this recipe last weekend and they came out well, what didn’t you like about it?