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Cinnamon Scones
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Preparation time: 10 minutes
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| Cinnamon Spiced Scones with Butterscotch Butter Makes 6 Bake time: 16-18 minutes INGREDIENTS Cinnamon Spiced Scones | |
| 1 1/2 cups | all-purpose flour |
| 1/4 cup | granulated sugar, plus more for sprinkling |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 2 teaspoons | cinnamon |
| 6 tablespoons (3/4 stick) | unsalted butter, chilled and cut into cubes |
| 1/2 cup | buttermilk, plus more for brushing |
| Butterscotch Butter | |
| 4 tablespoons (1/2 stick) | unsalted butter, at room temperature |
| 4 tablespoons | butterscotch topping |
INSTRUCTIONS
Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine flour, sugar, baking powder, salt and cinnamon, then pulse to blend. Add butter, scattering it over the flour mixture. Pulse until the butter is pea-sized, about 6-8 times. Add the buttermilk, then pulse until moist crumbs form, about 6-8 times.
Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 6 wedges.
On the prepared baking sheet, arrange scones 1” apart. Lightly brush each with buttermilk, then sprinkle with sugar.
Bake until golden brown, about 16-18 minutes or until a toothpick inserted in the center comes out clean.
While the scones are baking, make the butterscotch butter. Combine butter and butterscotch in an electric mixer. Beat until completely combined, then transfer to a small bowl and refrigerate until ready to spread on scones.
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