Triple Cinnamon Scones

We've made these several times, and we like them a lot. They take a little while to make, but your time spent is rewarded with delicious cinnamony-biscuity-yumminess. The recipe calls for two specialty ingredients available from King Arthur, and while that can be burdensome, it's worth it to me to keep them in stock. I haven't tried to substitute for them yet.

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, Modified

With 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.