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Name: Cinnamon Sugar Scones
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 3/4 cups (230 grams) all-purpose flour plus more for counter; 6 tablespoons (75 grams) granulated sugar divided; 1 tablespoon baking powder; 1/2 teaspoon fine sea salt; 8 tablespoons (4 ounces or 115 grams) unsalted butter cold, diced; 1/4 cup (60 ml) half-and-half or 2 tablespoons each milk a cold; 1 large egg; 2 teaspoons ground cinnamon divided

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INGREDIENTS

1 3/4 cups (230 grams) all-purpose flour ; plus more for counter
6 tablespoons (75 grams) granulated sugar ; divided
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons (4 ounces or 115 grams) unsalted butter ; cold, diced
1/4 cup (60 ml) half-and-half or 2 tablespoons each milk a ; cold
1 large egg
2 teaspoons ground cinnamon ; divided

Recipe

INSTRUCTIONS

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle (think: a piece of paper but a little smaller). Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Do ahead: Really, scones are better the first day, freshly baked. You can rewarm them in the oven briefly on the second, but it’s always a bit more dry. You could make them and freeze them until needed instead. You’ll probably need 4 to 5 extra minutes in the oven if baking them from frozen.

NOTES

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Cinnamon Sugar Scones

1 3/4 cups (230 grams) all-purpose flour plus more for counter
6 tablespoons (75 grams) granulated sugar divided
1 tablespoon baking powder 
1/2 teaspoon fine sea salt 
8 tablespoons (4 ounces or 115 grams) unsalted butter cold, diced
1/4 cup (60 ml) half-and-half or 2 tablespoons each milk a cold
1 large egg 
2 teaspoons ground cinnamon divided

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in (with a pastry blender; I use this one) until it resembles coarse cornmeal. Make a well (clear area) in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.
On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle (think: a piece of paper but a little smaller). Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes. 
Do ahead: Really, scones are better the first day, freshly baked. You can rewarm them in the oven briefly on the second, but it’s always a bit more dry. You could make them and freeze them until needed instead. You’ll probably need 4 to 5 extra minutes in the oven if baking them from frozen.

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Nutrition

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Serving Size: 1 Recipe (303g)
Recipe Makes: 1 Recipe

Calories: 182
Calories from Fat: 65 (36%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.8g
Cholesterol 221.3mg		68 %
Sodium 1490.5mg		51 %
Potassium 459.6mg		12 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 13.5g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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