Flaky Cinnamon Scones
These delicious scones, courtesy of our own chef Alexane Labonté, will fill your kitchen with the warm aromas of cinnamon and caramel. The recipe uses a foolproof technique to achieve that perfectly flaky texture. Serve them warm, with a bit of butter or some pear butter. Perfect for a cozy Sunday morning or a rainy […]
Ingredients
- 2 1/4 cups (340 g) unbleached all-purpose flour
- 1/3 cup (70 g) brown sugar
- 2 tsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- ¾ cup (170 g) cold unsalted butter, diced
- ¾ cup (180 ml) cold buttermilk
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
- 2 tbsp brown sugar
Instructions
- In a food processor or in a large bowl with a pastry cutter, combine the flour, brown sugar, baking powder, salt and baking soda. Add the butter and blend until it forms pea-sized pieces.
- Add the buttermilk and mix just until the dry ingredients are moistened. Do not overwork the dough. There should still be some flour at the bottom of the food processor or bowl.
- On a floured work surface, press and fold the dough over until it comes together. With your hands, shape the dough into an 8-inch (20 cm) square. Sprinkle the cinnamon over the entire surface of the dough. Cut the dough into 4 squares.
- Stack the squares of dough on top of each other and gently press together to form an 8-inch (20 cm) square. Place the dough on a baking sheet lined with a silicone mat or parchment paper. Freeze for 15 minutes or until the dough is very firm.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the dough on a work surface. Cut the sides slightly to straighten them out (see note).
These delicious scones, courtesy of our own chef Alexane Labonté, will fill your kitchen with the warm aromas of cinnamon and caramel. The recipe uses a foolproof technique to achieve that perfectly flaky texture. Serve them warm, with a bit of butter or some pear butter. Perfect for a cozy Sunday morning or a rainy afternoon treat.