"Cinnamon bites and kisses simultaneously."
This is a recipe I came up with after being unable to decide between making biscuit cinnamon rolls and scones dusted with cinnamon sugar. Rolling the scone dough with a cinnamon sugar filling elevated them from OK, to Oh Yeah! Feel free to shape these the night before, keep covered in the fridge, and bake in the morning. They are best super-fresh! These are not my absolute favorite scones, but they are the easiest and I always have the ingredients on hand. But come 6 months, when local blueberries ripen, Make-Ahead Blueberry Scones are tops!
Cinnamon Swirl Scones
A recipe from The Irish Mother
makes 6-8 scones
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon baking soda
3 tablespoons white sugar
¼ teaspoon salt
½ cup cold butter
½ cup buttermilk
2 tablespoons softened butter
¼ cup brown sugar
1/2 teaspoon cinnamon
Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, sugar and salt. Cut in cold butter until the mixture resembles coarse crumbs.
In a small bowl, beat egg with buttermilk; add to flour mixture folding just until mixture clings together (the key to a tender scone is to avoid over mixing the dough).
Turn dough out onto a floured board and with floured hands pat into a 12-inch circle. Spread with the 2 tablespoons of softened butter. Mix brown sugar with cinnamon and sprinkle all of this over the butter. Roll dough from the outer edge (all the way around) towards the middle (you will end up with a ball of dough). Turn dough over on the floured board and pat into an approx 8-inch circle that is about an inch thick. With a large sharp knife, cut into 6 – 8 wedges.
Brush with milk and sprinkle with cinnamon sugar.
Bake for 10-12 minutes. Serve warm.