For an added treat, serve Cinnamon Scones with coffee or one of my top ten teas for afternoon tea and with jam, clotted cream, Devonshire cream or cinnamon butter.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 scones
- 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
- 1/3 c. granulated sugar
- 1 tbsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 1/2 cup (1 stick) cold butter
- 1 whisked egg
- 1 tsp. pure vanilla extract
- 1/4 - 1/2 c. milk, buttermilk or half-and-half
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mix the dry ingredients (flour, sugar, baking powder, cinnamon and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the whisked egg and vanilla extract. Do not stir yet.
- With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to two 1–inch thick discs.
- Cut each disc into 6 pieces.
- Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 400-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
- Cool on the baking sheet.