Prep Time: 25 minutes + chilling
Cook Time: 25 minutes
What’s the secret to a great scone?
When you think about it, scones are probably the most stone-like of all the pastries. They’re sometimes dry, because they’re not meant to be moist and cakey. They can be a bit heavy, because they’re not meant to be light and fluffy. But a well-made scone can really make for a perfect morning. These Double Cinnamon Scones w/ Maple Glaze are crumbly, flaky and bursting with layers of cinnamon flavor.
The secret is using cold butter and cold cream. This advice is opposite of what you’d hear when you’re baking cakes, cookies, breads, muffins and really most baked goods. I always keep a few sticks of butter in the kitchen cabinet at room temperature because most of the time I’ll need it to be that way for baking. Scones and pie crusts are the exceptions.
If you want a flaky result, you’ve got to use cold butter and cream. Starting with cold butter means that it won’t melt before the scones are baked. Instead, the butter melts in the oven, which results in a super flaky texture.
What’s in these Double Cinnamon Scones?
Tips for Success
Double Cinnamon Scones w/ Maple Glaze
- 2 1/4 cups flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 3/4 tsp. kosher salt
- 1 1/2 sticks cold unsalted butter
- 1/2 cup cinnamon chips
- 1 1/2 tsp. ground cinnamon
- 1 cup heavy cream
- turbinado sugar for dusting
- 1 cup confectioner’s sugar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. milk
- In a food processor, pulse the flour, sugar, baking powder, salt, cinnamon chips and ground cinnamon together until just combined. Cut the butter into cubes and add it to the food processor. Pulse until the pieces of butter are the size of peas. Pour the mixture into a large bowl.
- Take 2 tbsp. of heavy cream out of the 1 cup and set aside. Pour the remaining cream into the bowl and mix together until a very dry dough starts to form. Dump the dough out onto a well=floured surface and knead until it comes together. It will be quite dry.
- Form the dough into a large disc that is 1 inch thick, wrap in plastic wrap and chill in the fridge for at least 1 hour to overnight.
- Preheat oven to 375 degrees. Remove the plastic wrap and slice the the dough like you would a pizza, making 8 pieces. Place scones onto a baking sheet lined with parchment paper. Brush the scones with the reserved 2 tbsp. of heavy cream, and sprinkle generously with turbinado sugar. Bake 23-25 minutes, until scones are golden brown on the bottom. Cool on the baking sheet before glazing.
- To make the glaze, whisk all ingredients in a bowl and drizzle onto the scones.