Description
Enjoy homemade cinnamon toffee scones. Simple recipe, perfect results—ideal for a delicious morning or teatime treat.
Ingredients
Units
Scale
CINNAMON SCONES
- 3 1/2 cups all purpose flour
- 1/4 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cups unsalted butter, cold, cut into cubes
- 1 cup buttermilk, cold
- 1 teaspoon vanilla
- 1 cup skors toffee
- 2 tablespoon unsalted butter, melted
- 2 tablespoon sanding sugar
GLAZE
- 1 cup powdered sugar
- 3 tablespoon milk
Instructions
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Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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In large bowl, mix the dry ingredients.
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Place the cold butter cubes into the bowl and massage the butter into the dry ingredients until the butter pieces are around a pea size.
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Using your hands, mix in the buttermilk and vanilla. Pour the toffee halfway through and finish combining until the dry ingredients are well distributed. Don’t over mix.
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Divide the dough into two and shape each dough into a 7-8 inch disc.
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Using a floured knife or a bench scraper, divide each disc into 8 wedges. Gently space the wedges out to about 1 inch apart.
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Brush each wedge with the melted butter and sprinkle some sanding sugar.
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Bake for 13 minutes or until scones are lightly golden brown.
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Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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In a small bowl, mix the powdered sugar and milk until smooth. Pour the icing into a ziploc bag and cut a small hole in the corner of the bag to drizzle the icing on each scone.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Scones