These cinnamon scones don’t hold back on their namesake spice. Make them on a chilly autumn morning and enjoy the season’s flavors through a warm morning pastry.
Instructions
1
Make the dough
2
Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, 1/3 cup of sugar, baking powder, baking soda, salt and cinnamon. Using your fingers, a pastry cutter or the tines of a fork, cut in the cold, cubed butter. Keep cutting until the mixture resembles coarse crumbs.
3
Add the buttermilk and cinnamon chips
4
Stir in the buttermilk just until the dough is moistened. Fold in the cinnamon chips just until they’re evenly dispersed. Editor's Tip: A rubber spatula or wooden spoon would be the best tool for folding.
5
Knead minimally
6
Turn the dough out onto a lightly floured surface. Knead the dough gently until the dough is no longer sticky, about 10 to 12 times. Editor’s Tip: Knead minimally to keep the scones delicate and flaky.
7
Divide the dough in half. Gently pat or roll each portion into a 7-inch circle. Brush the tops with the melted butter and sprinkle them with the remaining sugar.
8
Cut each circle into six wedges. Separate the wedges and place them on an ungreased baking sheet. Bake the scones for 10 to 13 minutes or until they’re lightly browned. Serve the scones warm.
