The first time I tried this recipe, this is what I added to my recipe notes:
“SOOOO tender and good, very cinnamony and rich.”
And I’d say that pretty much nails it, and even though “SOOOO” and “cinnamony” aren’t words, I understand what I meant, and I’m pretty sure you must, too. I’ve been thinking about the recipe ever since, and I could not wait to make them again and share them here.
I. Love. These scones. And I really love homemade scones, but these scones? Super extra sublime. The cinnamon imparts its signature sweet warmth while the brown sugar adds such a divine rich note – and also, on occasion, creates these glorious crispy bits along the bottom of the scones that are particularly heavenly.
They’re super tender, flaky, and … just … aaah. Especially with a piping-hot cup of coffee.
I’m in love with a scone. Please send help.
- 2 cups flour
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 6 tablespoons unsalted butter, cut into ½ inch squares (salted butter is fine, I just suggest you reduce the salt to ½ teaspoon)
- ¾ cup heavy cream
- 1 egg
- 2 teaspoons vanilla extract
- Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that’s fine. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla.
- Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
- Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
- Bake on an ungreased cookie sheet (a cookie sheet lined with a silpat is great, too) at 350 degrees for about 12 – 14 minutes until the scones begin to brown on the bottom.
- Remove from oven and let cool for about 5 minutes before serving.