Ingredients
Scones
- 2 Cups all-purpose flour
- 1/2 Cup brown sugar
- 2.5 Tsp baking powder
- 1.25 Tsp ground cinnamon
- 1/2 Tsp salt
- 8 Tbsp unsalted butter, frozen
- 1/2 Cup heavy cream (plus extra)
- 1 large egg
- 1 Tsp vanilla extract
- 1 1/4 Cups cinnamon chips
- Optional: course sugar for sprinkling on top
Glaze
- 1 Cup confectioners’ sugar
- 3 Tbsp cream
- 1/4 Tsp vanilla extract
Directions
- Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside
- In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan.
- Press into a neat 8″ disc and cut into equal wedges. Using a pastry brush brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.
Notes: Leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.