Description
Delicious warm cinnamon scones with a tender, flaky texture, lightly sweetened with sugar and infused with fragrant cinnamon. Perfect for breakfast or afternoon tea, these scones can optionally include juicy raisins or currants for added flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/4 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
For Topping
- Extra sugar for sprinkling
- Milk for brushing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk the whole milk, egg, and vanilla extract together thoroughly.
- Mix Wet and Dry: Pour the wet ingredients into the flour mixture and gently stir until just combined. Avoid overmixing to keep the scones tender; a few lumps are acceptable.
- Add Dried Fruit (Optional): Fold in the raisins or currants to distribute them evenly throughout the dough if using.
- Knead Dough: Turn the dough onto a floured surface and knead gently a few times until it comes together into a cohesive ball without overworking it.
- Shape Scones: Pat the dough into a circle about 1 inch thick. Cut the dough into wedges or use a round cutter to form scone shapes.
- Prepare for Baking: Place the scones apart on the prepared baking sheet. Brush the tops with a little milk and sprinkle extra sugar over them for a sweet crunchy crust.
- Bake: Bake in the preheated oven for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool further or serve warm.
Notes
- Use cold butter to ensure scones are flaky and tender.
- Do not overmix the dough; overworking will make the scones tough.
- If desired, substitute dried fruit with nuts or chocolate chips.
- Serve warm with butter, clotted cream, or jam for a traditional touch.
- Scones can be stored in an airtight container for up to 2 days or frozen for longer storage.
