Cinnamon Scones Baked Until the Tops Crack

Cinnamon Scones Baked Until the Tops Crack is filed under Scones and built around all-purpose flour, granulated sugar, and kosher salt. Plan on 13 Scones.

Count on 30 minutes of prep, 20 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Scones

• 4 ⅓ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1½ teaspoons baking powder
• 13½ tablespoons unsalted butter cold, cubed
• 2 teaspoons vanilla extract
• 2½ eggs
• ¾ cup heavy cream
• 1½ cups cinnamon chips

Cream Cheese Glaze

• heavy cream for brushing
• 2 ounces cream cheese softened
• 1⅔ cups confectioners' sugar
• 2 tablespoons milk

How the cooking goes

1. Blend flour, sugar, salt, cinnamon, and baking powder in the bowl of a electric mixer fitted with the paddle attachment. Mix briefly to distribute the dry ingredients.
2. Put the cold cubed butter and mix on low until the butter is no longer visible and the mixture resembles wet sand.
3. In a separate bowl, combine the heavy cream, eggs, and vanilla using an immersion blender or whisk until the texture looks smooth. With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost combined.
4. Turn the dough out onto a dry surface and knead gently until only a few dry spots remain. Fold through the cinnamon chips.
5. Press the dough into a rectangle about ½ inch thick. Cut into circles using a cookie cutter. Place on a sheet pan lined with parchment.
6. Chill the cut scones completely before baking, about 2 hours. Scones can also be frozen solid and baked directly from frozen.
7. Warm the oven to 325°F. Brush the scones with heavy cream and bake for 18 to 20 minutes, until the surface is deep gold, puffed, and the centers offer a little resistance when pressed gently. Cool completely on the sheet pan.
8. Whisk together the softened cream cheese, confectioners’ sugar, and milk until the texture looks smooth. Cover with plastic wrap until ready to use, then whisk again briefly before glazing the cooled scones.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Scones, open Raspberry White Chocolate Scones Baked Until the Tops Crack and Chocolate Chip Scones Baked Until the Tops Crack.