Directions
Better than the coffee shop.
Servings: 8 cones
Ingredients
For the Scones
- 1 Egg - large
- 95 g Sour cream
- 2 tsp Vanilla extract
- 240 g All-purpose flour
- 1/2 tsp Salt
- 1 tbsp Baking powder
- 35 g Soft brown sugar
- 113 g Butter unsalted
For the Cinnamon filling
- 2 tbsp Butter unsalted
- 35 g Soft brown sugar
- 1 tbsp Cinnamon
For the Vanilla glaze
- 1/2 cup Icing sugar
- 1 tsp Vanilla extract
- 1-2 tsp Milk 2%
Instructions
For the Scones
- In a small bowl, whisk together the egg, sour cream and vanilla until well combined. Set the mixture in the fridge
- In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cube up the cold butter stick and add it to the dry ingredients.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients mixture. Lightly mix the ingredients together in the bowl until you have a shaggy dough.
- Use your hands to lightly knead the scone dough together just until it becomes a cohesive ball.
- Turn the dough out on to a lightly floured surface.
- Using a rolling pin to roll the dough out to a 10" x 14" (25 x 35 cm) rectangle.
- In a small microwave safe bowl, melt the butter. Then, mix in the brown sugar and cinnamon
- Carefully spread the brown sugar cinnamon mixture over the scone dough into an even layer
- From the longer side of the rectangle, carefully roll up the scones into a tight cylinder (the same way you would roll cinnamon rolls.)
- Wrap the dough tightly in plastic wrap and let it sit in the freezer for at least 1 hour.
- When you're ready to bake the scones. preheat the oven to 425°F / 220°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Slice a small sliver of dough off of both ends of the log to reveal the cinnamon swirl. Slice the log into 4 equally sized pieces, then slice each piece on a diagonal to create a triangle shaped piece.
- Evenly space the scones out on the baking sheet, leaving space between each for spreading.
- If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. Bake for 12-15 minutes, or until the scones start to turn golden brown on top and on the bottoms. Note that some of the scones may flatten and some may bake up straight – this is normal and both ways are delicious!
For the Vanilla glaze
- Add the powdered sugar, vanilla, and 1 tsp. of milk to a small mixing bowl. Whisk together, adding in more milk as needed to achieve your desired consistency.
- Once the scones have cooled to room temperature, drizzle the glaze over them. Serve and enjoy!
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