Yesterday was National Dessert Day, and not only did I not make a blog post, I also had no (granulated) sugar in the house. What kinda blog am I runnin’ here?!
I’m making a blog post now and I bought granulated sugar, but I’m a little late.
But these are worth the wait! As much as I love pumpkin, I thought I’d try some other fall flavors for this post. Cinnamon is just as good. I haven’t had much luck with scones in the past, but for some reason I was really craving them. I was SO impressed by how fluffy these turned out and so flavorful!
I tried them and thought, “dang these taste like Brown Sugar Cinnamon pop-tarts!” Then I took them to work and someone asked what flavor they were because “they taste just like Brown Sugar Cinnamon pop-tarts.” So, if you’re wondering what these taste like…now you know.
- 1¾ cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold, cut into small cubes
- ¼ cup whole milk, cold
- 1 large egg
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon brown sugar to sprinkle on top
- Place an oven rack in the middle position. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
- To make the dough: In a large bowl, combine the flour, brown sugar, baking powder, and salt.
- Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the milk and egg until combined.
- To make the filling: Roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon brown sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half. Roll the dough out again into an 8 x 6-inch rectangle. Sprinkle the remaining tablespoon of brown sugar and teaspoon of cinnamon over half of the rectangle, then fold in half.
- Pat the dough into a 6-inch circle and cut into 6 wedges. DO NOT OVERWORK THE DOUGH! If you do, they will turn out flat.
- Evenly space the wedges on the pan, sprinkle with sugar, and bake until golden and just firm, 15 to 17 minutes.
- Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature, preferably with butter. ;)
- I iced mine with ½ cup powdered sugar and about 3 tablespoons water and a teaspoon of cinnamon, but that's optional!