I sometimes don't have much to say. Scratch that, I never have anything to say. Today was just one of those days where I didn't want to write anything just because I feel obligated to. I like the photos and recipes, the words just sometimes feel contrived.

cinnamon scones

base

2 1/2 cups (319g) AP flour

1/4 cup (50g) sugar

1 tbsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

6 tbsp (85g) butter, cold and cubed

1 cup (236ml) heavy cream

1 egg

1 1/2 tsp vanilla

filling

4 tbsp (32g) AP flour

4 tbsp (56g) sugar

4 tbsp (56g) brown sugar

2 tsp cinnamon

1 tbsp heavy cream

for brushing

1 beaten egg

a bit of sugar

 

Oven 375F

For the filling, whisk all the dry ingredients together then pour over the cream. Stir until it gets sandy. Set aside.

Now on to the scones. Whisk the flour, sugar, baking powder, salt and cinnamon together in a large bowl. Add in the butter cubes. With a pastry cutter or your handy, cut in the butter until it becomes sandy, with some irregular sized clumps of butter. In a small bowl, whisk the cream, egg and vanilla together. Then pour over the dry mix and stir until it just comes together. Dump out the mix on a lightly floured surface and roll out into a rectangle, about 1/2 inch thick. Then spread the filling evenly over, pressing in slightly to adhere. Quickly fold the top bit down a third of the way and then the bottom bit over to the edge of the top. It should now be a long thin rectangle. I then folded both ends into the center and then the new ends together to meet. Making a square. (The exact folds or times doesn't matter, you are just trying to make multiple layers of filling in the scones.) Once you have created the square, roll out to 3/4 inch thick and cut into squares. 

Then place scones on a baking sheet, brush the tops with the egg and sprinkle with sugar. 

Bake for around 25 minutes, until the tops are golden brown.

 

@Food52