Cinnamon scones

Cinnamon Scones recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cinnamon scones are a delightful treat that combines the warm and comforting flavors of cinnamon with a buttery, flaky pastry. These scones are perfect for breakfast or brunch, and they pair wonderfully with a cup of hot coffee or tea. The recipe is simple and easy to follow, allowing you to enjoy freshly baked scones in no time. With their irresistible aroma and delicious taste, these cinnamon scones are sure to become a favorite in your household.

Keywords: Cinnamon, scones, breakfast, brunch, recipe

Cinnamon scones details

Cinnamon scones, recipe Rating: 4.4
Number of votes:94

Ingredients for Crust:

2 cups Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Cream Of Tartar

Pinch Salt

3 Tablespoons Unsalted Butter (I use Salted)

1/4 cup Sugar

5 ounce Buttermilk

1/4 cup Cinnamon Chips, Blueberries, Chocolate Chips (or whatever you want in the scones)

3 Tablespoons Milk

Instructions:

Preheat oven to 450 degrees. Sift together flour, baking soda, cream of tartar, and salt. Combine with butter in food processor with metal blade. Blend to consistency of fine bread crumbs. Add sugar to dough. Gradually stir in buttermilk, mixing until a ball forms or it is like dough. Then by hand, add in the chips, or blueberries. Form into balls and brush tops with milk. First you must heat the cookie sheets so when you place the scones on the cookie sheets the sheets are already hot. Cookie sheets are ungreased. Make sure you bake on the top 1/3 of the oven. Bake for about 10 minutes. Cool on wire rack. Serve with clotted cream or crème fraiche.

Traditional Version

1 cup Whipping Cream

1 cup Sour Cream

Sweeter Version (easy way)

1-1/3 cups Whipping Cream

2/3 cup Sour Cream

Instructions:

In separate bowls beat whipping cream and sour cream 1 minute each. Combine creams and beat 2 minutes. Cover loosely with plastic wrap and leave at room temp overnight. Refrigerate at least 4 hours. Thickens as it sits. Use sweeter version for scones and fruit. The traditional version is good for use with hot sauces.