|Scones with Cinnamon and Brown Sugar|
Since we woke up to November weather this morning, Daphne and I decided to whip up some of these delicious cinnamon brown sugar scones for breakfast. The perfect mixture of scones and cinnamon rolls, and super easy to make. Oh, and bonus points: One year old Daphne gobbled them up.
Adapted from Itsie Bitsie Foodies
2 ½ cups flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter, softened and cut into cubes
3/4 cup milk
1 tsp cinnamon, to taste
2-3 Tbsp brown sugar, to taste
Sift and measure the flour.
Resift it with the other dry ingredients.
Work the softened butter cubes into the dry mix with a pastry blender or a fork.
Add the milk.
Turn the dough on to a lightly floured surface.
Divide the dough into 2 pieces, rolling each piece into a circle the thickness of biscuits.
Gradually sprinkle cinnamon and brown sugar over the dough as you knead the dough ball. This will work the cinnamon and brown sugar into the dough in swirls. I add the cinnamon and brown sugar until there are streaks throughout the dough.
Cut each disc of scone dough into four wedges (to make 8 scones in total) and place them on a greased baking sheet.
Bake them at 415 degrees for 10-15 minutes until the bottoms are golden and the insides are done.