Cinnamon Sugar Scones
What you will need
1 1/2 cups AP Flour
6 Tbsp Granulated Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
8 Tbsp Unsalted Butter
1/4 cup Milk
2 tsp Ground Cinnamon(Nutritional facts 420 calories, 21.51 g fat, 51.44 g carbohydrates, 6.58 g protein, 246 mg cholesterol, 624 mg sodium)
How to cook
Preheat oven to 375°F
Preheat the oven to 375°F.
Gather the ingredients.
Put the flour in a mixing bowl. Make sure you set aside a little bit of flour for rolling later.
Add half of the Sugar (3 tbsp) to the flour.
Add the baking powder.
Add the sea salt.
Cut the cold butter into small cubes.
Cut the butter into the dry ingredients. A pastry cutter works best, but you can make it work with a strong fork or a couple of butter knives. Keep cutting until the crumble can be easily squeezed together into a clump.
Scoop out a little well in the mix and add the milk.
Crack an egg into the well.
Stir the egg and milk into the flour to form a dough.
Once the dough begins to stick together, knead briefly until it all comes together in a cohesive mass.
Scatter out a little flour and then roll the dough out into a rectangle, about the size of a sheet of paper.
Combine the cinnamon with the remaining 3 Tbsp of sugar.
Dust about half of the cinnamon sugar over the top of the dough sheet.
Fold the sheet of dough in half with the cinnamon sugar in the middle. Roll it out again, a little smaller than the previous time.
Scatter the remaining cinnamon sugar over the top of the dough sheet.
Fold the sheet of dough in half once more. Then roughly shape the dough into a half circle. The folding technique for this recipe is a little funky, but the results are delicious. If you can shape the dough into a half circle with the closed edge at the round, your scones will at least be joined at one end.
Slice the dough into 8 wedges for baking.
Place the scones on a baking sheet lined with parchment or a silpat.
Bake for about 15 minutes, or just until the dough is no longer gooey.