Ingredients
Scale
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:
- 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.
- In a separate bowl, whisk together the cream, eggs, and vanilla.
- 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.
- 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:
- 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:
- 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.