With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.
6tablespoonsunsalted buttercut into 1/2 inch squares) (salted butter is fine, I just suggest you reduce the salt to 1/2 teaspoon
3/4cupheavy whipping cream
2teaspoonspure 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.
Adapted from Food Network. I use Alton Brown's recipe as a jumping-off point for nearly all my scones recipes. It's fabulous.