Layered Cinnamon Scones Recipes

LAYERED CINNAMON SCONES

Steps:

• Preheat oven to 190ºC (170ºC fan) mark 5 and line a baking sheet with baking parchment. Using a food processor pulse butter, flour, baking powder and a pinch of salt until mixture resembles fine breadcrumbs. Alternatively rub butter into flour, baking powder and salt using your fingertips.
• Pulse/mix in 75g of the granulated sugar. Tip mixture into a large bowl if pulsed in a food processor. In a small jug, whisk egg and milk to combine. Pour into the flour mixture and use a fork to stir until mixture clumps together.
• Tip on to a work surface and bring together but kneading once or twice lightly. Lightly flour surface and roll out dough until it's about the size of an A4 piece of paper (with a short side nearest you). Scatter half the remaining sugar and 1tsp cinnamon over the top half of the dough. Fold the bottom half of the dough up to cover the sugar mixture.
• Repeat rolling, scattering and folding once more with remaining sugar and cinnamon. Pat folded dough into a rough 18cm circle. Transfer to the lined baking sheet and sprinkle over a little more cinnamon and sugar. Slice into 8 equal wedges and pull them apart slightly on the tray.
• Bake for 20-25min, until golden and risen. If the scones have spread, then re-slice into wedges and leave to cool on tray for 5min, before serving warm or at room temperature.

CINNAMON SCONES RECIPE

Steps:

• Preheat the oven to 400. Line a baking sheet with parchment or silicone, then set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture and toss to coat.
• In a small bowl, whisk together the half and half, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined, being careful not to overmix. The dough should be a little rough and shaggy, but should hold together.
• Gently pat the dough out on a floured surface into a rectangle that is approximately 8 inches tall and 10 inches wide.
• In a small bowl, mix together the brown sugar and cinnamon. Spread the brown sugar mixture evenly over the dough.
• Gently roll the dough up, starting on the wider side, to form a long tube. Cut the dough into ten even-sized pieces, and place them on the prepared baking sheet. Bake 18-20 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together the powdered sugar and 1 tablespoon milk. Add additional milk, as needed, to make a smooth and somewhat runny glaze. Drizzle the glaze over the cooled scones and let set.

CINNAMON SCONES

Steps:

• Pre-heat oven to 230c. Sift flour and salt into large bowl, with cinnamon.
• Rub butter in, until it resembles fine breadcrumbs.
• Add sugar, then add milk all at once. Mix to a soft but not sticky dough with knife.
• Turn out onto floured surface or board, knead quickly until smooth.
• Roll out to any thickness you want, cut into 8 rounds. Transfer to buttered baking tray.
• Brush tops with milk and sugar if liked. Bake at 230c for 7-10 min until well risen and gold.
• Serve with fresh whipped cream and jam. :)