Sugary Cinnamon Scones

By Addie

Ingredients

• DOUGH:
• 2 cups all-purpose flour, plus more for rolling
• 1/2 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 6 Tablespoons unsalted butter, cut into small pieces, chilled
• 2/3 cup half & half, plus 1 Tablespoon reserved
• ..................................................
• CINNAMON FILLING:
• 1 Tablespoons packed brown sugar
• 1 Tablespoon sugar
• 2 teaspoons cinnamon
• ...................................................
• SUGAR GLAZE:
• 3 Tablespoons confectioner's sugar
• Half & Half, as needed

Preparation

Step 1

Preheat oven to 425 degrees.

In amsll bowl, combine all ingredients for cinnamon filling. Mix until evenly blended and set aside.

In medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Usinf pastry blender, cut in the butter until mixture resembles coarse crumbs. Stir in 2/3 cup half & half until just moistened.

On lightly floured surface, knead dough gently 5-10 times. Pat into a 1/2-inch thick round or square. Even;y sprinkly half of dough with cinnamon filling mixture. Fold plain side over so that the cinnamon filling is sandwiched in the middle. Cut into 8 evenly sized wedges or squares. Place on a baking sheet 5 inches apart.

Brish tops with the remaining 1 Tablespoon half & half; sprinkle with 1 Tablespoon sugar. Bake until golden brown, about 12-15 minutes. Let cool ona wire rack.

Mix confectioner's sugar with enough half & half to make a glaze thin enough to drizzle. When scones are completely cooled, drizzle with glaze.