Prep 15 mins
Cook 20 mins
This is a mildly sweet, soft scone that is great for breakfast. NOTE: I tried posting this note way earlier and then I read the review.. the humidity outside greatly affects the moisture of the dough! I've made this on hot rainy days and I end up having to add up to a cup of extra flour. So keep in mind the flour you add may vary greatly, add as needed.
- Preheat the oven to 400 degrees F.
- Mix the flour, sugar, brown sugar, baking powder, cinnamon, and salt into a bowl.
- Mix the butter in with your hands, squeezing it between your fingers. The mixture will be crumbly with some chunks of butter.
- In a separate bowl, mix the milk, egg, and vanilla together. Then pour it into the butter mixture and mix until just incorporated.
- Put a piece of parchment paper on the cookie sheet. Put the ball of dough in the center, flattening it into a disk approximately 8-9 inches in diameter and 1/2 inch deep. (It may help to put some flour on the cookie sheet to keep it from sticking).
- Cut the disk into 8 slices. Separate the pieces on the cookie sheet because they will expand and run into each other.
- Bake for 20-23 minutes.
Excellent scones! Made these this morning for my DH and FIL. They both loved them! I followed the recipe to a "T", and sprinkled the scones with some cinnamon sugar before I popped them in the oven. The batter seemed a bit wet, but they turned out great! 20 minutes on the convection setting and they came out beautifully browned on all sides. I floured the parchment paper before putting the scones on the baking sheet, which was a great suggestion. I will definitely be making these again :)
Great tasting scone! Perfect balance of flavors with lots of buttery goodness :) My dough came out a little to wet, so I added more flour, that could have been my error though. Either way they still came out great.
These are excellent scones - not too sweet, and with a wonderful cinnamon flavour. Make sure you put flour on the parchment paper so that you can separate the wedges easily! I didn't put enough on, and as you can see from the photo, I had to separate them after they were baked, so they didn't have that neat edge you normally see. Thanks for sharing this recipe! Made for PAC Spring '09.