Cinnamon Scones

By JDARK

Ingredients

• 2 2 2 cups all-purpose flour (for best results, sift or spoon the flour into the measuring cup)
• 1/3 1/3 1/3 cup sugar (white)
• 1 1 1 tablespoon baking powder
• 2 2 2 teaspoons ground cinnamon
• 1/4 1/4 1/4 teaspoon sea salt
• 4 4 4 ounces butter (cold)
• 1 1 1 large egg (whisked)
• 1 1 1 teaspoon vanilla extract
• 1/4 to 1/2 1/4 to 1/2 1/2 cup milk (or buttermilk or half-and-half)

Details

Servings 12
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Heat the oven to 400 F.
In a large mixing bowl, whisk together 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 onto 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 into 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 the heated oven for 15 to 20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
Cool on the baking sheet.