Cinnamon Schmear Scones

Cinnamon Filling
3/4 cup Baker's Cinnamon Filling Mix
2 tablespoons water

Dough
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into chunks
1 large egg
1 teaspoon vanilla extract
1 cup evaporated milk or half and half
1 cup cinnamon chips (optional)

Topping
white sparkling sugar, Demerara sugar, or cinnamon-sugar

Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

To make the cinnamon filling: Stir together the Baker's Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.

To make the dough: Combine the dry ingredients and cut in the butter, mixing to make irregular crumbs.

In a small bowl or cup, blend together the egg, vanilla, and milk. Add this to the dry ingredients, along with the cinnamon chips, and stir with a fork until the dough just comes together. Turn the sticky mass out onto a floured work surface and knead it gently into a rough 10-inch square or circle.

Here comes the mud-pie part. Spread the cinnamon filling over the dough, covering as much of the surface as possible without being too persnickety about it. Now, fold the dough over on itself a few times to make a big mound, and to enclose the filling. Gently pat the mound into a 9" to 10" square. Cut the square into 16 squares, or 18 triangles (nine squares, each cut in half diagonally). Place them on a greased or parchment-lined baking sheet. Brush with milk (or spray with Quick Shine) and sprinkle with sugar.

Bake 14 to 16 minutes, until golden brown.

Remove the scones from the oven and gently transfer them to a rack to cool. Serve warm, or at room temperature.

Yield: 16 to 18 scones.

Recipe and photograph provided courtesy of King Arthur Flour.