Cinnamon Vanilla Scones

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  • Total Time: 40 mins
  • Hands-on Time: 20 mins
  • Makes: 8 scones

This cinnamon scone recipe yields a delightful, slightly sweet pastry that pairs nicely with a cup of tea or coffee. These scones also freeze well and can be stashed away in your freezer for later eating.

Ingredients

Directions

    1. Preheat oven to 425 degrees and cover a baking sheet with parchment paper.
    2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, sea salt and 1 teaspoon cinnamon. Using your hands or a pastry cutter, cut butter into flour mixture until small pea-sized pieces form.
    3. In a separate bowl, whisk together egg, vanilla extract and heavy cream.
    4. Make a well in center of flour mixture and add egg mixture, combining into a shaggy dough and avoiding over-mixing. Turn out dough onto a floured surface and press dough into a rectangle, about 1 inch thick and 3 inches wide. Using a knife or bench scraper, cut into 8 squares or triangles.
    5. Place scones 1 to 2 inches apart on baking sheet and brush with heavy cream. Bake scones for 18 to 20 minutes, until firm to the touch and golden. Meanwhile, in a small bowl, combine remaining 2 tablespoons cane sugar and 1/2 teaspoon cinnamon.
    6. Remove from oven, sprinkle with cinnamon-sugar mixture and transfer to a rack to cool.

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