I have a confession to make: I use our blog as a place to store recipes! So I often refer back to my old posts to bake a certain flavor of scones or figure out a macaron recipe. Sometimes, a post will just be a reference for me so that I can find a recipe again. That is likely what this post will be. Perhaps later, I will be able to improve on these scones to really make them pop. I am thinking maybe some cinnamon chips or a cinnamon brown sugar filling.
There is nothing very spectacular about these cinnamon scones, but they are definitely yummy if you like cinnamon! I baked these for an order but wanted to have two types with glaze and two types without glaze. Sadly, these cinnamon-y scones ended up being the unglazed ones. I think they could be brought up a notch with some vanilla glaze though!
I have been baking scones a LOT lately, but that is okay. I’ve been baking different flavors of scones and I am getting to where I can probably start making the basic scone recipe from memory!
I do plan on making July macaron practice month though if I can. So expect a lot of macaron recipes at that time… if I can get my macarons back to where they were before the new oven that is!
Brown Sugar Cinnamon Scones
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 Tbsp brown sugar
- 5 Tbsp unsalted butter
- 1 cup heavy cream
- 1/2 tsp vanilla
- 3/4 cup powdered sugar
- 3-5 tsp milk/water
- 1/4 tsp vanilla
Preheat oven to 400 degrees F.
Mix together dry ingredients in a large bowl; flour, baking powder, salt, brown sugar, and cinnamon. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. When you have shreds of dough, pour the dough out onto a floured surface and finishing working the dough into a ball there.
Pat the dough out into a rectangle. Using a bench knife, cut the dough rectangle in half, then each half in half. Cut down the middle to form 8 squares and then cut each square on the diagonal to form 16 triangles.
Transfer each triangle to a baking sheet covered in parchment paper, leaving an inch or two of space between each wedge. Bake for 12-17 minutes until golden brown. Allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack. Cool completely before drizzling with glaze.
Stir together the powdered sugar, milk/water, and vanilla to make the glaze. Add a teaspoon of milk/water at a time until the glaze is desired consistency. Drizzle over the cooled scones.