Cinnamon Scones
A recipe for cinnamon scones featuring a buttery, miniature snickerdoodle-style scone with a dusting of sparkling cinnamon-sugar on top!
Servings: 9
Calories: 218kcal
Ingredients
FOR THE SNICKERDOODLE TOPPING:
- 2 tablespoons granulated sugar
- 2 teaspoons sparkling decorative sugar optional
- ½ teaspoon ground cinnamon
- Pinch of fine sea salt
FOR THE CINNAMON SCONES:
- ½ cup buttermilk
- 1 large egg slightly beaten
- 2 cups all-purpose flour plus a ¼ cup for working with dough
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cut into small cubes
- 1 cup cinnamon chips (optional)
Instructions
- Preheat the oven to 400° and have ready two baking sheets lined with either parchment paper or a silicone baking mats. For the topping, mix together 2 tablespoons granulated sugar, decorative sugar (if using), ½ teaspoon of cinnamon, and a pinch of sea salt. Set aside until ready to use.
- Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
- Add flour, 2 tablespoons granulated sugar, baking powder, ¾ teaspoon sea salt, and ½ teaspoon of cinnamon to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. Add the cinnamon chips, if using, and mix once more. If you don't have a stand-mixer, see the notes below.
- Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. As soon as the dough comes together, place the dough onto a floured work surface.
- With floured hands, pat or gently roll out the dough into a rectangle that measures about 11” long and 6” wide. Sprinkle the top with the cinnamon-sugar mixture, and pat to adhere to the surface of the dough.
- Using a sharp knife or a pastry cutter, cut the dough into 3 2”-wide strips lengthwise. Then, cut each strip into small triangles. You should have about 6 triangles per strip.
- Evenly disperse scones on the baking sheets, spacing them about 2” apart. If desired, place each baking sheet in the refrigerator for about 15 minutes or until chilled. This will help the scones to better retain their shape in the oven.
- Bake the scones for 12-14 minutes, or until golden brown and cooked through, rotating the pans halfway through the cooking process. Transfer the baked scones to a cooling rack, allow to cool slightly, serve and enjoy.
Notes
If you do not have a stand mixer, add dry ingredients to a large bowl and whisk to combine. Sprinkle the butter cubes evenly over the flour mixture, and using a pastry blender, begin to break up the butter until it resembles pea-like bits, and is evenly incorporated. Stir in the cinnamon chips, if using.
Then, stir in the remaining wet ingredients. As soon as the dough begins to come together, place the dough onto a floured work surface.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 208mg | Potassium: 143mg | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1.4mg