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 CHIP SCONES

Steps:

• Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
• Whisk the icing ingredients together. Drizzle over warm scones.
• Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.