Food & dining

Recipe for Cinnamon-sugar scones

Sally Vargas for The Boston Globe

Makes 16

The warm, sweet scent of cinnamon and butter emerging from the oven are irresistible. These two elements go into a bundle of flaky, tender triangular scones that are straight-forward to produce. When cutting the butter into the flour, make sure the bits of butter are reduced to small, thin flakes. And once the dough comes together with the buttermilk, knead very lightly. If your kitchen is warm, or it’s humid out, refrigerate the rounds of dough for 1 to 2 hours to firm them up. Here, cinnamon is the central flavor, but you can add chopped toasted walnuts or bits of dried fruit for more texture. Think of these as a treat for the family heading out to a long graduation day or something to make for mom.

4cups flour
teaspoons baking
½teaspoon baking soda
½teaspoon cream of
½teaspoon salt
4teaspoons ground
½cup sugar
12tablespoons (1½ sticks) cold unsalted butter, cut into tablespoon-size chunks
1cup buttermilk
2teaspoons vanilla
Extra flour (for sprinkling)
½cup sugar mixed with 1½ teaspoons ground cinnamon (for sprinkling)

1. Set the oven at 425 degrees. Line 2 large rimmed baking sheets with parchment paper.

2. In a large bowl, whisk the flour, baking powder, baking soda, cream of tartar, salt, 4 teaspoons cinnamon, and ½ cup sugar to blend them.


3. Scatter the butter on top of the flour mixture. Using a pasty blender or two blunt knives, cut the fat into the flour until it reduces to pearl-size bits. With your fingertips, very lightly rub the mixture together to reduce the fat to smaller thin flakes.

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4. In another bowl, whisk the buttermilk and vanilla. Pour the liquids onto the flour mixture and stir with a rubber spatula to form a dough. Knead it lightly in the bowl, giving it 6 to 8 quick turns.

5. On a lightly floured counter, divide the dough in half, and pat each piece into a 6-inch round. Using a chef’s knife, cut each round into quarters, then cut each quarter into 2 triangles to make 16 total.

6. Transfer the scones to the baking sheets, setting them 3 inches apart. Sprinkle cinnamon-sugar on each one.

7. Bake the scones for 15 minutes, or until they are golden and cooked through. Transfer to wire racks. Serve warm or at room temperature.
Lisa Yockelson