These fragrant cinnamon scones are quick and easy to make and the vanilla cinnamon drizzle adds a burst of sweet flavour. The crisp outer holds a fluffy soft interior. They’re delicious served with clotted cream and jam or piled with stewed apples.
⅓ cup(half a stick, 70g) cold unsalted buttercut into cubes
¾ cup(180ml) semi-skimmed milk
milk, to glaze
For the vanilla cinnamon drizzle
¾cup(75g) powdered icing sugar
Preheat the oven to 200C/180C fan/400F. Line a baking sheet with baking paper.
In a large bowl, combine the flour, sugar, cinnamon, baking powder and salt. Rub in the butter with your fingertips until it forms fine crumbs. Using a knife, mix in the milk and vanilla until the dough starts to come together.
Tip the mixture onto a lightly floured surface and knead 3 or 4 times. Don’t overwork the dough or the scones could become tough.
Pat the dough out to ½ inch/2cm thickness. Use a 2 ½ inch/6cm round cookie cutter with the edge dipped in flour to cut out as many scones as possible. Pat the scraps back to a dough and repeat.
Place the rounds onto the baking sheet and brush the tops with the milk
Bake for 15-20 minutes until risen and golden.
For the vanilla cinnamon drizzle:
Mix the sugar and cinnamon in a bowl. Add the vanilla and 1 teaspoon of the milk, then stir until it reaches a thick drizzling consistency. If necessary to reach the required consistency, add more milk 1 teaspoon at a time to thin, or 1 teaspoon of powdered sugar at a time to thicken. Drizzle over the cooled scones.
Best enjoyed on the same day or within 2 days if stored in an airtight container at room temperature.
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.