Serve Cinnamon-Sugar Scones with zesty orange marmalade and cherry preserves for a teatime treat all will enjoy.
Cinnamon-Sugar Scones
Makes 15
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup plus 2 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon, divided
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter, cubed
- 1 cup plus 2 tablespoons cold heavy whipping cream, divided
- ¾ teaspoon vanilla extract
- ¼ teaspoon orange zest
- Orange marmalade and cherry preserves, to serve
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, 1 teaspoon cinnamon, salt, and nutmeg. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 cup cream, vanilla, and zest. Add cream mixture to flour mixture, stirring with a fork until mixture is evenly moist. Dough may be shaggy or crumbly.
- On lightly floured surface, gently knead dough 4 to 6 times. Lightly dust surface with more flour if needed and roll to a ¾-inch thickness. Using a floured, 2-inch fluted square cutter, cut dough, rerolling scraps once. Place scones 2 inches apart on prepared pan.
- Brush tops of scones with remaining 2 tablespoons cream. In a small bowl, stir together remaining 2 tablespoons sugar and remaining ½ teaspoon cinnamon. Sprinkle sugar mixture over tops of scones.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Serve warm with orange marmalade or cherry preserves, if desired.
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