Warm Cinnamon Scones

Delightfully warm cinnamon scones, perfect for breakfast or afternoon tea, combining fragrant cinnamon with flaky, buttery goodness.

Scale

2 cups All-Purpose Flour

2 tablespoons Baking Powder

1/4 cup Granulated Sugar

1/2 teaspoon Salt

2 teaspoons Cinnamon

1/2 cup Unsalted Butter (cold and cubed)

3/4 cup Milk

1 large Egg

Cook Mode Prevent your screen from going dark

Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.
Cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs.
Create a well in the center of your dry ingredients, add the milk and beaten egg, and stir gently until just combined.
Turn the dough onto a floured surface and knead gently; pat it into a 1-inch thick circle and cut into 8 wedges.
Transfer the scones to a parchment-lined baking sheet, brush the tops with milk, and bake for 15-20 minutes until golden.
Allow the scones to cool on a wire rack for a few minutes before serving.

Enjoy with a pat of butter, honey, or your favorite jam. Store in an airtight container for up to 2 days, or refrigerate for freshness.