I also made some Cinnamon Scones for Book Group the other week. They too were divine. And also time consuming but not difficult.

CINNAMON BUTTER

4 tablespoons butter, at room temperature

1 tablespoon flour

1 tablespoon sugar

2 teaspoons cinnamon

SCONES

1/2 cup creme fraiche (you can find this at Trader Joe’s) or sour cream

1 egg

1 egg yolk

1 teaspoon vanilla

2 1/4 cups flour plus more for dusting

1/4 sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) cold butter, cut into 1/2″ pieces

heavy cream for brushing

ICING

2 oz cream cheese, at room temperature

2 – 4 tablespoons milk

1 tablespoon butter, melted

1/2 teaspoon vanilla

pinch of salt

1 1/2 cups powdered sugar

1 For the Cinnamon Butter, place all ingredients in medium bowl and mix until completely combined. Pat into a small square and wrap in plastic wrap. Chill in fridge until firm.

2 For the Scones, line baking sheet with parchment. In a medium bowl, whisk together creme fraiche, egg, egg yolk, and vanilla. Set aside.

3 In bowl of stand mixer fitted with paddle, combine flour, sugar, baking powder and salt. Add butter and mix on low until flour coated pieces are the size of peas.

4 Remove cinnamon butter from fridge and cut into 1/2″ pieces. Add to bowl and mix just until pieces begin to break down and are about half the original size.

5 Remove bowl from mixer and mix wet ingredients into dry with spatula just until combined. Transfer dough to lightly floured work surface and knead 4 – 6 times until it comes together. Pat dough into a square then roll into a 12″ square. Fold dough into thirds like a business letter. Fold dough in thirds again by folding in short ends, making a square. Transfer to prepared sheet pan and put in freezer for 10 minutes.

6 Return dough to work surface and roll it into 12″ square and fold it in thirds. Turn dough over so it is seam side down. Roll it into a 12″ by 4″ rectangle. With a sharp knife, cut it crosswise into 4 rectangles then cut each rectangle into 2 triangles. Transfer scones back to baking sheet and freeze while oven is preheating.

7 Put oven rack in middle of oven and preheat to 375 then stack the sheet pan with the scones on another sheet pan. Brush tops only of triangles with heavy cream. Bake until tops and bottoms are light golden brown, about 18 – 25 minutes.

8 For the icing, whisk together cream cheese, milk, melted butter, vanilla, and salt until smooth. Add powdered sugar and whisk until smooth. Add more milk as needed. It should be thick but pourable.

9 Transfer scones to wire rack and ice right away.

recipe from Sarah Keiffer