Cinnamon Sugar Scones

Scones are easy, buttery, little triangles of happiness.
Cinnamon Sugar Scones
Recipe from overtimecook (adapted from Mini Treats and Handheld Sweets)
Yield: 30 mini scones/15 regular scones
1/2 cup butter, cubed and chilled
1/2 cup milk or half & half
1 egg
1 tsp. vanilla
2 cups flour
1/4 cup sugar
1 TB baking powder
1/2 tsp. salt

1/3 cup sugar
1 1/4 tsp. ground cinnamon 
4 TB butter

1. Line 2 baking sheets with parchment paper. Preheat oven to 375 degrees
2. Whisk egg, milk, and vanilla together, cover, and put in fridge to keep cool. 
3. Whisk together flour, baking powder, and salt. 
4. Cut in chilled butter until the mixture resembles coarse crumbs the size of peas. Work quickly so butter doesn't melt.
5. Make a well in the center and add egg mixture, fold until shaggy and combined. Do not overmix or the texture of the scones will be off. 
6. Transfer to a clean, flour (preferably bread) dusted flat surface and flatten the dough, fold in half, turn 90 degrees, and repeat 4 times. 
7. Form into a rectangle and use a sharp chef knife to divide into 3 inch squares. Cut squares in half. For mini scones, cut triangles in half again. 
8. Line 2 inches apart on baking sheet and bake for 10 minutes (mini) or 15-20 minutes (regular).
9. Let cool before topping. 
10. For the topping, melt butter in a wide dish. Allow the butter to cool to room temp. In a separate bowl, combine the sugar and cinnamon. 
11. Dip the scones in the butter and then the cinnamon sugar mixture and let dry. 
12. Make coffee or tea.
13. Eat, drink, be happy.
(The only plants I own to dress up my pictures are cacti, that's ok.)

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© A Little Baker
Maira Gall