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.