1tablespooncinnamon sugar, 1 tablespoon sugar and ½ tablespoon cinnamon
Instructions
Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
In a large bowl, mix together flour, salt, cinnamon, baking powder and sugar.
Rub in the cold butter with your fingertips until it forms fine crumbs.
Now, mix in milk and vanilla until combined (Don’t overwork the dough).
Shape the dough out to about 2 ½cm thickness. Use a cookie cutter to cut out as many scones as possible.
Put them on the baking sheet and brush the tops with the milk, then sprinkle with cinnamon sugar.
Bake in the oven for 15-20 minutes.
Notes
Put the lightest effort into mixing the dough. The less you mix the dough, the less gluten present will tighten up. In this case, your scones will be crumbly and flaky instead of being springy.
When it comes to adding flour and baking powder, make sure that you sieve them both into your bowl instead of just adding them unceremoniously. The sieving will ensure that the two ingredients are mixed well with one another, which will then provide the scones an even rise.
Don't even think of using softened butter. The cold butter will help the scones rise better.
Leave at least an inch between the scones when placing them on the baking sheet to give room for when the scones rise and expand.
You are baking scones, not cupcakes. Hence, be mindful of the baking powder you are adding to the mixture. We do not want the scones to rise higher so that they will already look like cupcakes.
Variations
To make your scones tender and buttery, you can use buttermilk instead of whole milk. The acidity of the buttermilk tenderizes the scores even better than whole milk does.
If you do not want your scones to rise much, and you want them to be more delicate, then you should use cake flour instead of all-purpose flour.
You may use granulated sugar if caster sugar is unavailable. Granulated sugar also dissolves easily, and it will give a nice texture to your scones as well.
Add some dried fruit, nuts or seeds.
Use Browne sugar instead of caster sugar to make brown sugar cinnamon scones.