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Old-Fashioned Cream & Cinnamon Sugar Scones

Source of Recipe


From "The Best Quick Breads" by Beth Hensperger






List of Ingredients



• 5 Tbsp granulated sugar, divided
  
• 1/2 tsp cinnamon
  
• 2 cups all-purpose flour
  
• 2-1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 2 tsp finely grated orange zest
  
• 5 Tbsp cold unsalted butter, cut into small pieces
  
• 2 large eggs, lightly beaten
  
• 1/2 cup whipping cream
  






Instructions



1. Line a baking sheet with parchment paper; preheat oven to 400º F. Combine 2 tablespoons sugar with the cinnamon and set aside.
   
   
2. Sift together flour, baking powder and salt into a bowl. Stir in remaining 3 tablespoons sugar and orange zest. Cut in butter with a pastry blender, fork, or clean fingers until coarse flakes form. Whisk together eggs and cream. Add to the dry ingredients and stir until a sticky dough is formed.
   
   
3. Turn out onto a floured surface and knead gently about 6 times, just until dough holds together. Divide in half; pat into 1-inch-thick rounds and cut each into quarters. Place on prepared baking sheet and sprinkle half of cinnamon-sugar on top. Bake on center oven rack 17 to 20 minutes, or until crusty and golden brown. Let cool on wire racks. Wrap well with aluminum foil until ready to use. (The scones can also be frozen for a month.)
   
   Makes 8 servings.