These spiced cinnamon scones are a delightful twist on the classic recipe, featuring a touch of nutmeg for added warmth and depth of flavor.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Use a whisk to evenly distribute the spices and leavening agents.
Add the cold butter to the dry ingredients and mix using your fingers until the mixture resembles coarse crumbs.
Keep the butter cold to achieve a flaky texture.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Ensure the egg is fully blended into the milk for a consistent dough.
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
Overmixing can make the scones tough; mix until no dry streaks remain.
Transfer the dough onto a parchment-lined baking sheet and shape it into a round disk about 8 inches in diameter and 1/2 inch thick.
Flour your hands lightly to prevent sticking while shaping the dough.
Cut the disk into 8 wedges and slightly separate them on the baking sheet.
Separating the wedges allows for even baking and crisp edges.
Bake in the preheated oven for 20-23 minutes, or until golden brown.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the scones cool slightly before serving. Enjoy warm with your favorite spread or topping.
Serve with butter, jam, or clotted cream for a traditional touch.
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