From Yvanna: I adore cinnamon. My grandmother used it in everything. Soups. Casseroles. Cookies and cakes. Whenever I make these scones, I think of her. Make sure you use heavy cream. It adds a lush quality to the scone. Buen provecho or, as the French say, bon appétit.
Makes 16 scones.
- 2/3 cup brown sugar
- 2 tablespoons softened butter
- 1-1/2 teaspoons cinnamon, divided
- 3 cups flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 cup heavy cream
- 1 whole egg, slightly beaten
- 1 teaspoon vanilla
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Preheat oven to 425 degrees (F).
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In a small bowl, combine brown sugar, butter, and 1 teaspoon cinnamon to form soft crumbs; set aside.
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In a large bowl, combine flour, 1/2 teaspoon cinnamon, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Make a well in the center.
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In a small bowl, combine the cream, egg, and vanilla. Pour the cream mixture into the well of the flour mixture and mix. The dough will become firm. Pour half of the brown sugar mixture into the dough and knead. There should be streaks of the brown sugar visible.
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Lightly dust a cutting board with flour and turn the dough onto it. Knead and fold the dough a few more times. Sprinkle brown sugar crumbs into each fold.
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Divide the dough in half and form each into a 1/2-inch-thick round. With a moist knife, cut each round into 8 wedges. Place wedges onto a cookie sheet lined with parchment paper and refrigerate about 10 minutes.
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Bake for 11 - 15 minutes in preheated oven. The scones should be golden brown when you remove them from the oven. Cool on wire racks for 20 minutes.
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If desired, you may also wrap the unbaked scones and freeze for up to three months. Remove from freezer and bake a few at a time. They may require a longer baking time.