Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or grease the bottom to prevent the scones from sticking.
- Combine the Dry Ingredients: Place the flour, baking powder, salt, ground cinnamon, white sugar, and light brown sugar in a large mixing bowl. Stir with a spoon or rubber spatula until evenly combined.
- Cut in the Butter Using a Food Processor: If using a food processor, add the dry ingredients to the bowl fitted with a steel blade and pulse a few times. Scatter the very cold butter cubes over the mixture and process on low until the mixture looks grainy, with butter pieces about the size of peas. Avoid overprocessing, then transfer the mixture to a large mixing bowl.
- Work in the Butter by Hand: Alternatively, add the cold butter pieces to the dry ingredients in a large bowl. Work the butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. The butter pieces should vary in size, roughly from peas to beans.
- Add the Liquid Ingredients: Drizzle the very cold heavy cream and whole milk over the flour mixture. Add the vanilla extract if desired. Stir gently with a fork until the dough just begins to come together. Do not overmix, as excessive handling can make the scones tough and flat.
- Bring the Dough Together: Transfer the shaggy dough to a lightly floured work surface. Fold it over itself a few times, using a dough scraper if helpful, then gently press it together until it forms a cohesive circle. The dough may remain slightly uneven. Avoid kneading it like bread or overworking it. If using a rolling pin, roll very lightly; gently patting the dough is sufficient.
- Shape the Dough: Form the dough into a thick circle approximately 2 inches high, handling it gently to preserve its tender texture.
- Cut into Triangles: Cut the dough circle in half, then cut each half into four triangles. You should have eight scones altogether.
- Freeze the Scones (Optional): If preparing ahead, cover the shaped scones well and freeze them. The source gives a storage period of up to one month in the main instructions and up to two months in the notes. When ready to bake, transfer them directly from the freezer to the oven. They may require a few extra minutes of baking.
- Arrange and Sprinkle: Place the scones on the prepared baking sheet and sprinkle their tops with extra brown sugar, turbinado sugar, or cinnamon sugar.
- Bake at the Initial Temperature: Bake the scones at 400°F (200°C) for 15 minutes.
- Reduce the Oven Temperature: Lower the oven temperature to 350°F (180°C) and continue baking for another 10–15 minutes. The total baking time should be approximately 25–30 minutes.
- Check for Doneness: Look for golden tops and scones that feel dry and quite firm. Begin checking at the 25-minute mark because baking time can vary depending on the size and height of the scones. If needed, gently lift the top of a scone with the tip of a fork to check that the inside is dry.
- Cool the Scones: Transfer the baked scones to a wire rack and let them cool completely before glazing.
For the Cinnamon Glaze
- Mix the Glaze: Combine the powdered sugar and ground cinnamon in a medium bowl. Add 2 tablespoons of milk or cream and stir until smooth and lump-free. Add the remaining milk or cream as needed, using no more than 3 tablespoons in total. The glaze should have a thick, honey-like consistency.
- Drizzle the Glaze: Drizzle the glaze over the completely cooled scones. Let it dry before serving.
- Serve and Store: Enjoy the scones within a few hours of baking for the best texture. Store leftovers in an airtight container for one to two days, although they are at their best on the day they are baked.
Notes
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Keep the ingredients cold: Use very cold butter, heavy cream, and whole milk to help achieve tender, crumbly scones.
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Avoid overmixing: Stir the liquid ingredients into the flour mixture only until the dough begins to come together. Excessive mixing can make the scones tough and flat.
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Handle the dough gently: Fold and pat the dough into shape rather than kneading it extensively.
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Choose your topping: Sprinkle the scones with brown sugar, turbinado sugar, or cinnamon sugar before baking for extra sweetness.
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Check for doneness: Start checking at the 25-minute mark. The scones should be golden, dry inside, and quite firm.
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Adjust for your oven: Oven temperatures and baking times can vary. An oven thermometer can help verify the correct temperature.
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Try different shapes: For smaller, round scones, use a 2-inch round cookie cutter or a smaller cutter for mini versions. Check them earlier, as smaller scones may bake more quickly.
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Freeze ahead: Freeze the shaped, unbaked scones until solid, then transfer them to a freezer-safe bag or container. The source suggests freezing for up to two months in its notes. Bake directly from frozen, allowing extra time if needed.
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Store properly: Keep leftover scones in an airtight container for one to two days. Their texture is best on the day they are baked.
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Glaze only when cool: Allow the scones to cool completely before drizzling the cinnamon glaze over them.