*Updated - Light & crumbly Scones with Cinnamon Butter


Scones with Cinnamon Butter

Limahl Asmall

"The scone is of Scottish origins and traditionally made with oats and cooked over a griddle. Since the invention of baking powder they have become a lighter and fluffier consistency perfect for breakfast, (or any time of day). These are extra light and crumbly and can be served with homemade cinnamon butter, clotted cream, butter, jam or chocolate spread. It's up to you!"

Cook Time: 25 mins | Servings: 2 | Difficulty: easy

250g self raising flour + extra for dusting
1 tsp baking powder
50g butter, grated
50g sugar
50 ml double cream
50 ml milk
100 ml milk
1 tsp vanilla essence
Ingredients for the Cinnamon Butter
50g butter
1/2 tsp cinnamon
1 tsp sugar
1 tsp honey

  1. Preheat the oven to 200ºC (fan 180ºC/ gas mark 6).
  2. Add the flour, baking powder, sugar, grated butter, cream, milk and vanilla essence to a mixing bowl.
  3. Use a spoon to bring the ingredients together, and once combined, tip out the mixture onto a clean, lightly floured surface.
  4. Use your hands to knead the dough together for 1 minute until soft. If it is too sticky, add small amounts of flour.
  5. Divide the dough into 6-8 pieces and shape each one into a scone shape, about 4cm in diameter and 4cm thick. Place on a lightly floured baking tray and dust the tops with a small amount of flour.
  6. Bake the scones in the middle of the oven for approx. 15 minutes until golden. You can tell when they are ready as their bottoms will sound hollow when tapped. Cool them on a wire rack for a few minutes whilst making the cinnamon butter.
  7. Combine the butter, cinnamon and sugar in a bowl and beat together using a fork. Spread over the warm scones.

Whipped cream or clotted cream

Double the quantities and make a batch. Keep in an airtight container for a couple of days. They are delicious heated up in a toaster.


Have you made this? Let us know how it went in the comments below.