It’s the weekend and time for breakfast, but your go-to cereal, toast and yogurt seems boring. That’s not going to get your roommate out of bed and in a good mood, so what to do? Buy them donuts? Waste a whole morning making pancakes? Attempt to flip a crêpe? Costs money; who has the time; and no way do I trust myself. You know what doesn’t require money, time, or skill? Scones.
The ingredients are pretty basic, it takes less than 20 minutes, and your end product is a gorgeously golden, jam/butter/Nutella delivery device. They look super fancy and taste even better.
When I made these, every time I went into the kitchen, another scone had been eaten by one of my roommates — clearly a crowd pleaser. And they don’t have to be limited to your breakfast time consumption, they’re also great as an afternoon snack — perhaps with some tea if you wanna be real fancy. So the next time Saturday comes around and you’re feeling bored by your breakfast options, set a timer for 20 minutes and by time it goes off, you’ll have delicious scones steaming on your plate.
Cinnamon Sugar Scones
- Prep Time:8 minutes
- Cook Time:12 minutes
- Total Time:20 minutes
- Servings:8 medium scones
- 2 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoon cold, unsalted butter
- 1/4 cup granulated sugar
- 2/3 cup milk
Heat oven to 425ºF.
Add 2 cups flour, baking powder, and salt into large mixing bowl.
Mix dry ingredients well.
Cut butter into eighths and add to mix.
Mix in butter using your fingers or a pastry blender until the mixture looks like fine granules.
Add milk to mixture.
Use a fork to stir mixture into a dough.
Form dough into a ball, then sprinkle some flour onto counter and rollout dough ball into a circle.
Cut circle as you would a pizza, creating 8 wedges.
Place wedges onto cookie sheet — slightly closer for softer edges, farther apart for crispier edges.
In a small bowl, combine cinnamon and sugar to taste; then lightly sprinkle over scones.
Bake for 12 minutes, or until their tops turn a medium brown.
Let cool before serving.