These tender, buttery scones feature a thick, rich swirl of cinnamon through
their center. Because of their moist cinnamon filling, they remain soft and fresh
longer than most scones.
3/4 cup Baker's Cinnamon Filling Mix
2 tablespoons water
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter,
cut into chunks
1 large egg
1 teaspoon vanilla extract
1 cup evaporated
milk or half and half
1 cup cinnamon chips (optional)
white sparkling sugar, Demerara sugar, or cinnamon-sugar
Heat oven to 425 degrees F. Lightly grease a baking sheet, or line it
To make the cinnamon filling: Stir together the Baker's Cinnamon Filling
Mix and the water to make a smooth paste. Set it aside.
To make the dough: Combine the dry ingredients and cut in the butter, mixing
to make irregular crumbs.
In a small bowl or cup, blend together the egg, vanilla, and milk. Add this
to the dry ingredients, along with the cinnamon chips, and stir with a fork
until the dough just comes together.
Turn the sticky mass out onto a floured
work surface and knead it gently into a rough 10-inch square or circle.
Here comes the mud-pie part. Spread the cinnamon filling over the dough,
covering as much of the surface as possible without being too persnickety about
it. Now, fold the dough over on itself a few times to make a big mound, and
to enclose the filling. Gently pat the mound into a 9- to 10-inch square. Cut
the square into 16 squares, or 18 triangles (nine squares, each cut in half
diagonally). Place them on a greased or parchment-lined baking sheet.
with milk (or spray with Quick Shine) and sprinkle with sugar.
Bake for 14 to 16 minutes, until golden brown.
Remove the scones from the oven and gently transfer them to a rack to cool.