6tablespoonssalted butter, diced into cubes, and stored in the freezer until ready to use
1 ¼cupheavy cream
Coating
¼cupgranulated sugar
1tablespoonground cinnamon
Instructions
Preheat the oven to 450 degrees Fahrenheit and adjust the oven rack to the middle tier. Line a baking sheet with parchment paper or silicon mat.
In a food processor, pulse together the cinnamon, flour, sugars, baking powder, and nutmeg until uniform.
Add the butter and pulse until pea-sized pieces form.
Transfer the dough to a large mixing bowl and pour in the cream. Mix with a rubber spatula until a sticky dough forms.
Shape the dough into an 8-inch rectangle. Divide and cut the dough into 4 squares. Cut each square in half, diagonally to create a wedge.
In a shallow bowl, combine the ingredients for the coating.
Coat all sides of each wedge in the cinnamon and sugar coating mix. Transfer each wedge onto the prepared baking sheet, spaced 1-inch apart.
Bake for 12-15 minutes, rotating the sheet half-way, or until golden brown.
Allow the scones to cool on the baking sheet for 10 minutes before transferring onto a cooling rack for another 5 minutes. Serve warm.
Notes
Storage and reheating For soft scones inside and out, store in an airtight container at room temperature. For a crunchier exterior and soft interior, store the scones uncovered at room temperature. Scones will keep for up to 5 days. Reheat in a toaster oven for 2 minutes.