Scones

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240g all-purpose flour

55g light brown sugar packed

2 ½ teaspoons baking powder

1 teaspoon ground cinnamon

½ tsp salt

½ cup butter real butter, grated or cubed and frozen until ready to use

1 large egg

½ cup heavy cream

1 teaspoon vanilla extract

1 cup cinnamon chips

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Egg Wash

1 egg for egg wash, + 1 tablespoon water, beaten (optional)

1 tablespoon demerara sugar sprinkled over the top of the scones after egg wash (optional)

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Glaze

1 cup powdered sugar

1 – 2 teaspoons cinnamon

1 tablespoon butter melted

1 teaspoon vanilla extract

2 – 3 tablespoons heavy cream, half & half, or milk

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Cinnamon Chips

⅔ cup sugar

3 tablespoons ground cinnamon

2 tablespoons vegetable shortening

2 tablespoons light corn syrup

¼ teaspoon vanilla extract

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Make cinnamon chips ahead of time.

1. Preheat oven to 200F. Place a sheet of parchment paper on a cookie sheet and spray liberally with cooking spray. Set aside.

2. In a medium size bowl, combine the granulated sugar, ground cinnamon, shortening, light corn syrup and vanilla extract. Mix with fork until the mixture is uniform and crumbly. Spread on parchment lined baking sheet, flattening with your hands and shaping into a rough square about ¼ inch or so thick. Bake until mixture is melted and somewhat bubbly, about 30 minutes.

3. Cool completely, and then cut into small pieces. Makes approximately 2 cups.

Scones

1. Preheat the oven to 375°F (190° C)

2. In a large bowl combine flour, sugar, cinnamon, baking powder and kosher salt. Whisk well to combine.

3. Using a fork, pastry blender or your hands, add the chilled butter, mixing quickly until the mixture resembles coarse crumbs.

4. Mix together heavy cream, egg and vanilla in a large measuring cup, until combined. Then make a well in the center of the cinnamon mixture, pour the liquids in and using a fork, combine the ingredients until most of the dry ingredients are combined.

5. The dough will be somewhat loose and crumbly, when squeezed in your hand should stick together. If it falls apart, add a teaspoon of cream at a time, mixing in each time.

6. Add the cinnamon chips, carefully combining into the dough. Try and not overmix the dough.

7. Turn the dough onto a baking sheet lined with parchment, it will look like a crumby mess! Using the parchment paper, to help contain the dough, gently start pressing the dough together, kneading gently until it forms a disc.

8. Press the dough into an 7-9 inch circle, slightly mounded towards the center. Cut into 8 triangles by cutting in half, then cutting in quarters, then cut each quarter in half again for 8 scones.

9. For mini scones: Cut the dough ball into two equal pieces. Pat and shape into two smaller dough discs, about 5 inches in diameter. Cut using the same method as above, making a total of 16 mini scones.

10. Separate the scones on the baking sheet using a spatula so they are evenly spaced. If not brushing with egg wash, and if desired, sprinkle with demerera sugar.

11. FREEZE SCONES for 30 minutes for best results, this allows the butter to firm again and the gluten to relax in the dough.

12. Optional egg wash for a glossier finish. Mix together egg and water well, brush onto scones, tops and sides. When ready to bake, brush with egg wash (if desired) and sprinkle with Demerara sugar.

13. Bake large scones for 16-20 minutes until the scones are puffed and lightly golden brown, baking mini scones for 13-18 minutes. Do not overbake.

14. Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

15. Make cinnamon glaze by combining powdered sugar, cinnamon, vanilla, and butter, then while whisking, slowly add a little cream at a time until desired consistency. Allow scones to cool completely before glazing.