Cinnamon lovers unite! There's a lot of cinnamon in these scones. FOUR generous teaspoons of cinnamon are swirled into the dough, as well as a cinnamon glaze coating the tops.
Breakfast, Brunch, Dessert
baking, cinnamon, scones
Authorbreakfast for dinner
For the scones:
For the cinnamon glaze:
1cuppowdered sugarplus more if needed
Preheat oven to 350 F degrees.
Line two baking sheets with parchment paper.
In a small bowl, stir together sour cream, baking soda, egg, and vanilla. Set aside.
In a large bowl, mix together flour, sugar, cinnamon, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles coarse breadcrumbs.
Pour the sour cream mixture into the dry ingredients, stirring together until just moistened.
Turn crumbly mixture onto your counter and knead briefly to bring ingredients together - do not knead more than 10 times.
Divide dough into two, and using your hands, pat each dough round into 3/4 inch thickness. Using a round cookie cutter, cut out 6 scones. Alternatively, cut dough round into 6 wedge-shaped pieces. Repeat with second dough round.
Bake for 15-20 minutes or until bottoms are lightly golden brown.
While scones are cooking, make the cinnamon glaze. In a small bowl, stir together powdered sugar, cinnamon, milk, and vanilla extract. Add more powdered sugar if needed, for desired consistency. Set aside.
Once scones have cooled at least 5 minutes, drizzle with cinnamon glaze. Serve.