These tender, buttery scones feature a think,
rich swirl of cinnamon through their center. Because of their moinst cinnamon
filling, they remain soft and fresh longer than most scones.
- ¾ cup Baker's Cinnamon Filling
- 2 tablespoons water
- 3 cups unbleached all-purpose
- 1/3 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cut into
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup evaporated milk or half and
- 1 cup cinnamon chips (optional)
- White sparkling sugar, Demerara sugar, or
Preheat your oven to 425°F. Lightly
grease a baking sheet, or line it with parchment.
To make cinnamon filling:
Stir together the Baker's Cinnamon Filling
Mix and the water to make a smooth paste. Set it aside.
To make the dough:
- Combine the dry ingredients and cut in the
butter, mixing to make irregular crumbs.
- In a small bowl or cup, blend together the
egg, vanilla and milk. Add this to the dry ingredients, along with the cinnamon
chips, and stir with a fork until the dough just comes together. Turn the
sticky mass out onto a floured work surface and knead it gently into a rough
10-inch square or circle.
- Here comes the mud-pie part. Spread the
cinnamon filling over the dough, covering as much of the surface as possible
without being too persnikety about it. Now, fold the dough over on itself a few
times to make a big mound, and to enclose the filling.
- Gently pat the mound into a 9" to 10"
square. Cut the square into 16 squares, or 18 triangles (nine squares, each cut
in hald diagonally).
- Place them on a greased or parchment-lined
- Brush with milk (or spray with Quick Shine)
and sprinkle with sugar.
- Bake 14 to 16 minutes, until golden
- Remove the scones from the oven and gently
transfer them to a rack to cool.
- Serve warm, or at room temperature.
Yield: 16 to 18