Cinnamon Scones
Cinnamon Scones are a quick and simple bakery-style treat that you can easily make at home for a lovely tea time treat.
Servings 8
Calories 246kcal
Ingredients
- 340 g self-raising flour (self-rising flour) plus extra for dusting
- 150 ml buttermilk
- 150 ml thickened cream
- 3 tablespoons caster sugar
- 1 teaspoon cinnamon
- 1-2 teaspoon demerara sugar for sprinkling
Instructions
- Preheat oven to 200c.
- Combine buttermilk and cream in a jug and set aside.150 ml buttermilk, 150 ml thickened cream
- In a large bowl, combine self-raising flour, caster sugar and cinnamon then whisk to combine.340 g self-raising flour (self-rising flour), 3 tablespoons caster sugar, 1 teaspoon cinnamon
- Add the cream mixture (reserve a dribble in the jug for brushing - see my notes) to the bowl with the dry ingredients along with the vanilla.
- Combine using a flat-bladed knife, using your hands to bring it all together for the final strokes (the dough should still look shaggy).
- Turn the dough out onto a lightly floured surface and knead very lightly until it just comes together - it doesn't need to be totally smooth - you want to knead it as little as possible.
- Pat the dough into a flat disc approximately 20cm (8") in diameter and place on a floured baking tray, cut into 8 equal wedges using a floured knife or bench scraper.
- Brush the top of the dough with the leftover cream mixture, then sprinkle with demerara sugar.1-2 teaspoon demerara sugar
- Separate the portions slightly, then bake for 13 - 15 minutes or until the scones sound hollow when you tap them.
Video
Notes
- When you combine the wet ingredients with the dry ingredients you want to mix just enough to bring the dough together, don't over-mix it.
- The same goes for kneading the dough, knead it as little as you can - the more you do the tougher the scones will be.
- Brushing the top of the raw dough with the leftover cream mixture makes the sugar stick.
Nutrition
Calories: 246kcal