Cinnamon Chip Scones

Dough

• 2 1/4 cups All-purpose flour
• 1 tbsp Baking powder
• 1/3 cup Granulated sugar
• 1/4 tsp Salt
• 1/2 cup Cold butter, cubed
• 2/3 cup Heavy cream, cold
• 1 Egg

Swirl

• 1/3 cup Brown sugar, packed
• 1 1/2 tbsp Ground cinnamon
• 2 tbsp Butter, melted

Icing

• 3/4 cup Icing (powdered) sugar
• 1 1/2 tbsp Milk

Prep

1. Heat the oven to 200°C (400°F) and line a baking sheet.

Dough

1. Whisk the flour, baking powder, sugar, and salt together, then cut in the cold butter until it looks like coarse crumbs.
2. Whisk the cream and egg together and stir in just until the dough comes together.

Swirl

1. Stir the brown sugar, cinnamon, and melted butter into a thick paste.

Shape

1. Pat the dough into a rough 10x6 inch rectangle. Dot and spread the cinnamon paste over two-thirds of it, fold the unspread third over the middle, then fold again like a letter. Pat back into a round about 3/4 inch thick. (Tip: This folding is what creates visible ribbons of cinnamon rather than one flat streak or an evenly muddied dough.)
2. Cut into 8 wedges.

Bake

1. Arrange on the sheet and bake until golden.

Icing

1. If using, whisk the icing sugar and milk and drizzle over the cooled scones.