So with all sorts of adulting financial issues lately, I've had to pump the breaks on house projects, much to my dismay. However, I hate sitting still, so I foresee us trying out a lot of new recipes here in the coming weeks! So far, I've proved to be a better baker than cook, so I'm starting with that. And hence the reason it's taken me longer to get back into my high school pants than I would prefer. But let's be real, I work out to eat :)
2 cups flour
1/2 cup unsalted butter, frozen and grated
2/3 cup heavy whipping cream
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/4 teaspoon cinnamon
1/2 cup powdered sugar
3 tablespoons milk
1/8 teaspoon cinnamon
- Preheat oven to 400º F and cover cookie sheet
- In a medium bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tsp. baking powder, 1/2 teaspoon cinnamon, and 1/2 tsp. salt.
- Add the grated butter to the flour mixture and use a pastry cutter or two forks to incorporate it (I gave up and just used my hands).
- In a small bowl, whisk together 1 egg, 2/3 c. heavy cream, and 1/2 tsp. vanilla extract. Once combined, pour into the flour mixture.
- Mix until a rough dough comes together, then gently knead into an 8-inch circle and transfer to baking sheet. Cut the dough into 12 pieces like a pie.
6. Brush dough with remaining egg, then sprinkle with 1 tablespoon sugar and 3/4 tsp. cinnamon.
7. Bake for 20-25 minutes or until lightly golden and cooked through.
8. Remove from oven and let cool 10 minutes before serving.
9. For the glaze: whisk 1/2 c. powdered sugar, 3 tbsp. milk, and 1/8 tsp. cinnamon together in a small bowl, then drizzle over cooled scones and let set.