Delight in these tender and flavorful Cinnamon Sugar Scones, perfect for a cozy brunch or a sweet treat.
Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
Using parchment paper makes cleanup easier and prevents sticking.
In a small bowl, mix the sour cream and baking soda together and set aside.
Letting the sour cream and baking soda sit allows them to react, creating a tender texture.
In a large mixing bowl, combine the flour, sugar, baking powder, cream of tartar, and salt.
Whisking the dry ingredients ensures even distribution.
Cut the cold butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter is key to creating flaky layers in the scones.
In another bowl, beat the egg and mix it with the sour cream mixture. Add the cinnamon.
Mixing the wet ingredients separately ensures even incorporation.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Overmixing can make the scones tough, so mix just until combined.
Turn the dough onto a floured surface and pat it into a circle about 3/4 inch thick.
Flouring the surface prevents sticking and makes shaping easier.
Cut the dough into 8 wedges and place them slightly apart on the prepared baking sheet.
Spacing the wedges allows for even baking and browning.
Sprinkle the tops with the cinnamon-sugar mixture.
The cinnamon-sugar topping adds a delightful crunch and flavor.
Bake in the preheated oven for 15-20 minutes or until the scones are golden brown.
Check the scones at 15 minutes to avoid overbaking.
Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Serve with butter or a drizzle of honey for an extra treat.
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