Cinnamon Sugar Scones: Flaky Buttery Layers

Ingredients

• 2 cups (250g) All-Purpose Flour
• 1/3 cup (65g) Granulated Sugar
• 1 tablespoon (14g) Baking Powder
• 1.5 teaspoons (4g) Ground Cinnamon
• 1/2 teaspoon (3g) Salt
• 1/2 cup (113g) Unsalted Butter, frozen
• 2/3 cup (160ml) Cold Buttermilk
• 1 Large Egg (50g)
• 1 teaspoon (4g) Vanilla Extract
• 1 tablespoon (14g) Melted Butter
• 2 tablespoons (25g) Granulated Sugar
• 1 teaspoon (2.6g) Ground Cinnamon

Instructions

1. 1

   Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the flour, 1/3 cup sugar, baking powder, 1.5 teaspoons cinnamon, and salt.

3. 3

   Using a box grater, shred the frozen unsalted butter directly into the dry ingredients. Toss lightly with a fork to coat the butter shards in flour.

4. 4

   In a separate small bowl, whisk the cold buttermilk, egg, and vanilla extract until combined.

5. 5

   Pour the wet ingredients into the flour mixture. Use a fork to toss until a shaggy dough forms and no large pockets of dry flour remain.

6. 6

   Turn the dough onto a lightly floured surface. Pat into a rectangle, fold it in half, and repeat the stacking process 3-4 times to create layers without overworking the gluten.

7. 7

   Shape the dough into an 8-inch disc and cut into 8 wedges. Place the wedges on the prepared baking sheet and chill in the freezer or refrigerator for 10 minutes.

8. 8

   Mix the remaining 2 tablespoons sugar and 1 teaspoon cinnamon. Brush the tops of the chilled scones with melted butter and sprinkle generously with the cinnamon-sugar mixture.

9. 9

   Bake for 18 minutes or until the scones are well-risen and the tops are a deep golden brown. Let cool slightly before serving.