Cinnamon Toast Scones

Remember when I made my first scone? As predicted, I am now hooked. They're incredibly easy to make, and yield wonderful results. These scones were no exception, as they're like eating glorified cinnamon toast. They are soft, slightly sweet, and with a little melted butter in the middle, mind blowing.

In my effort to make more bread, I'll be submitting this to BYOB (Bake Your Own Bread), in the breads without yeast category. I recently toyed around with a yeast bread, and though it was good, it wasn't baked evenly at all. Yup, the easy bake just doesn't cut it. I'm not giving up, though! More to come on that front!

In the mean time, I'll "settle" (hah!) for one of these scones and a cup of tea.

Cinnamon Toast Scones

Adapted from Two Peas and Their Pod

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

5 tablespoons cold, unsalted butter, cut into 1/4 inch cubes

1 cup milk or heavy cream

For Cinnamon Sugar Topping:

1 tablespoon milk or heavy cream

1/8 cup sugar

1 teaspoon ground cinnamon

Directions

Preheat oven to 425F. Line a large baking sheet with parchment paper or a silpat, and set aside.

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in butter using your hands or a pastry cutter, until the mixture resembles course meal. Some larger lumps are okay. Pour milk over the ingredients and stir until a soft dough begins to form. Do not over mix.

Transfer dough to a floured surface and gently knead dough by hand until a smooth ball forms. Shape and pat dough into a circle about 3/4 inch thick. Cut the scones into triangles or use a biscuit cutter.

Place scones onto prepared baking sheet. To prepare the topping combine cinnamon and sugar in a small bowl. Using a pastry brush, lightly brush scones with milk, then top with the cinnamon/sugar mixture.

Bake for 12-15 minutes, or until scones are light brown. Serve immediately.