Cinnamon Sugar Scones

• FOR THE SCONES:
• 2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/4 cups Granulated Sugar
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 5 Tablespoons Cold Butter, Cut Into Small Cubes
• 3/4 cups Heavy Cream
• 1/4 cups Cold Milk
• FOR THE CINNAMON-SUGAR TOPPING:
• 1/4 cups Granulated Sugar
• 2 teaspoons Cinnamon
• 2 teaspoons Milk

1. Preheat oven to 425u0b0F and line a large baking sheet with a Siplat liner or parchment paper.
2. In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt together until well-blended. Working quickly, add the cold butter and use a pastry cutter or two forks to blend the mixture until it resembles wet sand. Stir in the heavy cream and milk and stir quickly just until the dough comes together. Be careful not to over-mix.
3. Transfer the dough onto a clean, floured surface and knead the dough until if forms into a ball. With floured hands, pat the dough into a large circle about 3/4-inch thick. Cut the dough into triangles with a pizza cutter, cutting as if you were cutting pizza. Carefully transfer the scones to the prepared baking sheet.
4. For the topping, in a small bowl, combine the sugar, cinnamon and milk and mix until the sugar and cinnamon are moistened. Spread the mixture in a thin layer on top of the scones.
5. Bake the scones for 12-14 minutes, or until they are slightly puffy and golden brown.
6. Inspired by the Pioneer Woman; adapted from Two Peas and Their Pod.

allpurpose, baking powder, ubc, ground cinnamon, salt, butter, heavy cream, ubc, cinnamonsugar, ubc, cinnamon, milk

Taken from tastykitchen.com/recipes/breads/cinnamon-sugar-scones-2/ (may not work)