Layers of buttery, cinnamon-sugary goodness make these scones not only incredibly delicious but showstoppers too! Not overly sweet and absolutely satisfying with a glass of milk or a simple hot coffee. Perfect for with weekend brunch!
1T baking powder
4T sugar, separated 2T/2T
1 1/2t cinnamon, serarated 1/2t/1t
1/3c butter, cold and cubed
3/4c + 2T milk of choice or buttermilk
Preheat oven to 375°F. In a large bowl, mix flour, baking powder, salt, 2T sugar, 1/2t cinnamon and nutmeg. Add butter and cut it into the flour mixture with your hands, a pastry cutter or fork. Pour in milk, stir to combine. Flour your surface and roll/press out the dough to about a 6×10″ rectangle. Mix together remaining 2T sugar and 1t cinnamon then sprinkle evenly over the dough. Cut your rectangle into thirds then stack the thirds on top of each other. Roll/press into a 6×10″, trim the edges if you need to, cut into thirds, cut each third in half then cut each on the diagonal to make triangles. Place on a baking sheet and bake for 12 minutes.