Two-Bite Cinnamon Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 tsp Cinnamon, ground
  • 1 3/16 cup Confectioners' sugar
  • 1/8 tsp Cream of tartar
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk
  • 1/2 cup Sour cream

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1/2 cup sour cream
• 1 large egg
• 1/2 teaspoon vanilla
• 2 cups all purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
• 1/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup plus 3 tablespoons confectioners sugar
• 2 tablespoons milk
• 1/2 teaspoon ground cinnamon

Directions

• Preheat the oven to 350° F. Line a baking sheet with parchment paper; set aside.
• In a small bowl, whisk together sour cream, egg and vanilla. Refrigerate until needed.
• In a separate small bowl, make the cinnamon/sugar topping by stirring together the sugar and cinnamon. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon and nutmeg. Work in the butter just until the mixture is unevenly crumbly. Its okay for some larger chunks of butter to remain unincorporated. Add sour cream mixture to flour mixture; fold with spatula until just combined.
• With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together.* Pat/roll it into an 8 to 81/2 square, a scant 3/4 thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
• Cut the square four times horizontally and four times vertically to create 16 two-inch squares (see video below). Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel.** Once cut, generously sprinkle with the cinnamon sugar topping.
• Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together as they will not spread during baking. You should be able to crowd them all onto an 18 x 13 half-sheet pan.
• Bake the scones for 15-18 minutes, or until theyre golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When theyre cool, cut each scone in half once again, to make a total of 64 tiny triangles.***
• Make the glaze by stirring together the confectioners sugar, milk and cinnamon in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.