cinnamon sugar scones

When I don't know what to do with myself, I make scones. I know it's kind of a weird thing to do, but I find it so comforting and relaxing. It takes my mind off of everything going on and all I can think about is making that perfect scone and then eating it, still warm from the oven. It's probably not the best habit in the world, but it's better than smoking or something, right? Right.

I love making scones because they are the perfect accompaniment to a warm cup of tea(or perfect for a tea party, holla). I can think of nothing better than a steaming cup of tea in an adorable little cup and one of these cinnamon sugar scones straight from the oven. This might make me a little boring, but little moments like those are my favorite parts of the day. And they can fix a bad day real fast.

I got a little adventurous this time and decided to fiddle around with my favorite buttermilk scone recipe(from Baking with Julia) and adapt it into a cinnamony sweet treat. Now that I'm more aware of how certain things are made, I'm trying more and more to adapt and create my own recipes. This one isn't perfect, but I think they were pretty tasty. So here's a little scone-makin' tutorial. Enjoy!

Cinnamon Sugar Scones

3 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
6 oz cold butter
1/2 cup half-and-half
1/2 cup milk
1 tsp vanilla extract
topping:
1/4 cup sugar
1/2 tsp ground cinnamon

1. Preheat oven to 425. In a large bowl, whisk together dry ingredients
2. Add the cold butter pieces to the dry ingredients and using your fingers, work in the butter until the mixture looks coarse
3. Stir in the half-and-half, milk and vanilla just until the mixture comes together
4. Turn the dough onto a well-floured surface and knead very(VERY) briefly.
5. Divide the dough in half and pat each half into a round of about 6 inches in diameter. Cut each round into 6 pieces
6. Transfer scones to a baking sheet and sprinkle each scone generously with the cinnamon sugar topping. Bake for 15-20 minutes, until golden brown.
7. Transfer to a wire rack to cool slightly before serving. Enjoy!