Cinnamon scones

Making early morning scones while watching the Ladies Short at the World Figure Skating Championships.

Flaky cinnamon scones
adapted from My Favorite Things

Scones

2 3/4 cups Flour
1 T baking powder

1 t baking soda
3/4 teaspoon salt

2/3 cup half and half

1/3 cup honey
6 T cup cold butter, cut into pats
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Filling
3 tablespoons butter, melted

1/3 cup brown sugar

 2 tablespoons ground cinnamon 

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Work in the butter just until the mixture is unevenly crumbly;  whisk liquid ingredients together, add to flour mixture. Stir until moistened; careful not to handle the dough too much to keep it flaky.

Lay the dough on a well floured surface (dough will be sticky so make sure it's well-floured) and pat into a 9" square, about 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
 

Mix the filling, then spread it over the dough. Fold each edge into the center, so you have a seam in the middle. Press it back to 3/4" thick and repeat along the other axis.  Gently roll or pat it into a 12" square and cut into about 15 2x4" (or so) rectangles.

Tip from My Favorite Things: For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 16  minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool  on the baking sheet.

Plain scones

Well, technically I guess they're raisin scones.

Plain scones (with raisins)
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, diced
1 tablespoon orange zest

optional:
1/4 to 1/3 cup golden raisins
1/4 to 1/3 cup raisins

1/2 cup half and half
1 large egg
1 tablespoon vanilla extract or one vanilla bean, scraped
1/4 cup honey

Preheat oven to 400°F. Line a baking sheets with parchment.

Sift flour, sugar, baking powder, orange zest and salt into large bowl. Add butter and cut in with a knife, pastry blender or your fingers until it resembles a coarse meal. Plump the raisins in a half cup of water (1 minutes in the microwave). Drain and stir into flour mixture.

Whisk cream, egg, vanilla, and honey in a small bowl until thoroughly blended. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheet, about an inch apart. (Or, divide dough into two, roll out into discs and cut into wedges.)

Bake scones until golden, about 20 minutes. Makes about 16 to 20 small scones. Serve warm with butter and honey.