Posted by on Friday, February 22, 2013 in Veggie Dishes Everyone Loves

The first time I tried this recipe, this is what I added to my recipe notes:

“SOOOO tender and good, very cinnamony and rich.”

Brown sugar cinnamon scones | Kitchen Treaty

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.

Brown sugar cinnamon scones | Kitchen Treaty

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.

Brown sugar cinnamon scones | Kitchen Treaty

I’m in love with a scone. Please send help.

5.0 from 2 reviews

Brown Sugar Cinnamon Scones
 
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With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.
Author:
Recipe type: Breads
Yield: 8 scones

Ingredients
  • 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

Instructions
  1. 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.
  2. In a separate bowl, whisk together the egg, heavy cream, and vanilla.
  3. Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
  4. Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
  5. 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.
  6. Remove from oven and let cool for about 5 minutes before serving.

Notes
Adapted from Food Network. I use Alton Brown’s recipe as a jumping-off point for nearly all my scones recipes. It’s fabulous.