Instructions

  1. To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips or bits.

  3. Whisk together 1/2 cup (113g) of the half & half or milk, eggs, and vanilla.

  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add up to 3 additional tablespoons half & half or milk, if necessary, to bring the dough together.

  5. Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

  6. To make the filling: Mix together the Baker's Cinnamon Filling and water. If you're using the alternate filling described in "tips," below, whisk together the ingredients; omit the water.

  7. Spread (or sprinkle) the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You'll now have a rectangle that's stretched to about 4" x 12". Gently pat/roll it to lengthen it into a 3" x 18" rectangle; it'll be between 3/4" and 1" thick.

  8. Cut the rectangle into six 3" squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you'll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Separate the scones just enough to break contact between them.

  9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

  10. Bake the scones for 16 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. Once they're cool, cut the scones along their demarcation lines and separate them.

  11. Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

  12. Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

  13. Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Tips from our Bakers

  • No Baker's Cinnamon Filling? Combine 1/2 cup brown sugar with 2 tablespoons cinnamon and 3 tablespoons cornstarch; don't add the water. Sprinkle the mixture over the dough. You may finish the scones according to the recipe instructions, but we recommend cutting them into 12 larger (rather than medium or bite-sized) triangles. Cutting the scones any smaller will result in a lot of the sugary filling falling out of them.
  • For a thicker, spreadable icing, mix together 3 cups confectioners' sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.
  • Interested in additional shaping options? Once the dough is cut into 3" squares, cut each square into three 1" x 3" rectangles, for a total of 18 scone strips. Or cut each square into nine 1" squares, to make 54 bite-sized mini scones.