Equipment
Ingredients
Scone Dough
- 250 g all-purpose flour, sifted
- 50 g granulated sugar
- 12 g baking powder
- 3 g salt
- 115 g unsalted butter, cold, cubed
- 160 ml heavy cream, cold
Cinnamon Filling
- 65 g light brown sugar, packed
- 6 g ground cinnamon
- 30 g unsalted butter, melted
Glaze
- 120 g confectioners' sugar, sifted
- 30 ml heavy cream
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the brown sugar and ground cinnamon for the filling. Set aside.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold heavy cream. Stir gently with a fork or spatula just until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead 3-4 times to bring it together, then roll into a rectangle approximately 30cm x 20cm (12x8 inches).
Brush the dough surface with the melted butter, leaving a small border at the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
Starting from the long edge, roll the dough into a cylinder (log). Press the seam gently to seal. Slice the log into 8 equal rounds.
Place scones on the prepared baking sheet, spaced 5cm apart. Bake for 18-22 minutes until golden brown and firm to the touch.
While scones bake, whisk confectioners' sugar, vanilla, and heavy cream until smooth. Drizzle over warm scones before serving.
Chef's Notes
- Ensure your heavy cream and butter are straight from the fridge. The steam generated by melting butter pockets creates the scone's lift.
- If the dough feels too sticky to roll, dust your hands and the rolling pin with flour, but avoid adding too much excess flour to the dough itself.
- For a sharper presentation, you can cut the ends off the log before slicing the 8 rounds, as the ends often have less filling.
Storage
Refrigerator: 3 days — Store in airtight container; texture is best when reheated.
Freezer: 2 months — Freeze unbaked shaped scones or baked unglazed scones.
Reheating: Warm in oven at 150°C/300°F for 5-8 minutes to restore crust.
