Yield: 12 scones
- 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
- 1/3 c. granulated sugar
- 1 tbsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 1/2 cup (1 stick) cold butter
- 1 whisked egg
- 1 tsp. pure vanilla extract
- 1/4 - 1/2 c. milk, buttermilk or half-and-half
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mix the dry ingredients (flour, sugar, baking powder, cinnamon and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the whisked egg and vanilla extract. Do not stir yet.
- With minimal stirring, mix in just enough milk, buttermilk or
half-and-half to make the dough stick together. It will be crumbly and
there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to two 1–inch thick discs.
- Cut each disc into 6 pieces.
- Transfer the scones to a buttered or parchment-lined baking sheet
and bake in preheated 400-degree oven for 15-20 minutes or until lightly
golden. (Optional: Turn pan halfway through baking.)
- Cool on the baking sheet