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Cinnamon Sugar Crunch Scones

Cinnamon Sugar Crunch Scones


  • Yield: 8 large scones 1x
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Ingredients

For the Scones:

  • 3 cups flour, plus more for dusting work surface
  • 2 teaspoons ground cinnamon
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • Pinch of fine salt
  • ¾ cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla bean paste or extract
  • 1 cup cinnamon chips
  • Egg wash

For the Cinnamon Sugar Topping:

  • Egg wash
  • ½ cup sugar
  • 2 tablespoons coarse turbinado sugar
  • 1 tablespoon ground cinnamon

For the Glaze:

  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups powdered sugar
  • Drizzle of milk, if needed

Instructions

For the Scones:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cinnamon, butter, sugar, baking powder, and salt. Mix on low for a minute or so or until the mixture resembles wet sand.
  2. In a separate bowl, whisk together the cream, eggs, and vanilla.
  3. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Stir the cinnamon chips into the dough by hand.
  4. Turn the dough out onto a lightly floured work surface, and form it into a flat disc, about 8 inches in diameter and 2 inches thick. Cut into 8 wedges and transfer to the prepared baking sheet.

For the Cinnamon Sugar Topping:

  1. Brush the scones with egg wash. In a small bowl, whisk together the two sugars and the cinnamon. Sprinkle it liberally over the tops of the scones. Bake until the tops are golden brown and firm, 30-35 minutes. Cool on wire racks.

For the Glaze:

  1. Whisk together the vanilla, cinnamon, powdered sugar, and a splash of milk until a smooth, creamy glaze forms. Thin the glaze out with another splash of milk, if needed, to achieve a drizzling consistency. Drizzle the glaze liberally over the cooled scones.