These delicious scones, courtesy of our own chef Alexane Labonté, will fill your kitchen with the warm aromas of cinnamon and caramel. The recipe uses a foolproof technique to achieve that perfectly flaky texture. Serve them warm, with a bit of butter or some pear butter. Perfect for a cozy Sunday morning or a rainy afternoon treat.
Cutting the sides of the dough helps to define all of the layers. You can press the dough scraps together and bake them.
Once the scones are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 to 6 minutes to the baking time for a total of 22 to 24 minutes.
This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.
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