I have modified the instructions (my part is in blue) from the original (in black, and also some portions deleted). There are also links back to KAF’s original recipe, and their blog entry. My technique is similar to that of my favorite pie dough recipe. I like it better because the dough is easier to handle, without becoming tough. This is, for me, the magical way that allows a bread baker to make tender pastries.
King Arthur Flour’s
Triple Cinnamon Scones, ModifiedWith cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon-sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true.