Yield: 6-8 scones

Ingredients

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt
6 tbsp. sugar
6 tbsp. cold unsalted butter, cut into small pieces
½ cup whole milk or heavy cream
1½ tsp. vanilla extract

For the topping:
¼ cup sugar
1½ tsp. ground cinnamon

  • step 1: HideShow Images

    Preheat the oven to 400° F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a large mixing bowl combine the flour, baking soda, cream of tartar, salt and sugar; stir together with a fork.  Add the cold butter to the flour mixture and cut the butter into the dry ingredients using a pastry cutter or two knives, until the mixture is crumbly and the largest butter pieces are the size of peas.

  • step 2: HideShow Images

    Combine the milk and vanilla in a measuring cup.  Pour the liquid over the dry ingredients and stir together with a fork just until the mixture forms a cohesive dough.  If necessary, knead the mixture just a few times by hand to bring the dough together.  Transfer the dough to the prepared baking sheet and form a large round disc about 8-9 inches in diameter.  In a small bowl, whisk together the sugar and cinnamon for the topping.  Sprinkle generously over the top of the dough round (you will not need to use all of the topping.)

  • step 3: HideShow Images

    Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool on the pan, then slice into 6-8 wedges for serving.