½cup(113 g) unsalted butter, cold and cut into 1/2-inch cubes
Cinnamon Sugar Topping
¼cup(50 g) granulated sugar
1 ½teaspoonsground cinnamon
1cup(120 g) confectioners' sugar,, sifted
In a small bowl, whisk together sour cream, egg and vanilla. Refrigerate until needed.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon and nutmeg. Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until pea-sized crumbs form. It's okay for some larger chunks of butter to remain unincorporated. Add sour cream mixture to flour mixture. Fold with spatula until just combined.
With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together (avoid over working the dough as this will result in tough scones). Pat/roll the dough into an 8-inch circle, a scant 3/4-inch thick. Make sure the surface underneath the dough is well floured. Cut the circle into 8 triangles (like a pie).
Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together as they will not spread during baking. In a small bowl, make the cinnamon sugar topping by stirring together the sugar and cinnamon. Generously sprinkle cinnamon sugar on top.
Place the scones in the refrigerator for 20 minutes while the oven preheats.
Preheat the oven to 400° F. When preheated, remove scones from the refrigerator and bake the scones for Bake the scones for 13 to 15 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool on the pan for 5 minutes before transferring to a wire rack. Prepare glaze.
Make the glaze by stirring together the confectioners' sugar, cinnamon and 1 Tablespoon milk in a small bowl (if necessary add more milk for thinner consistency). Place the scones on a cooling rack set over parchment to catch any drips from the icing. Using a large spoon to drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.
Cold ingredients: It's important to keep your ingredients cold when making scones. This will make softer, more buttery scones. Over working the dough will create tough scones.Cutting scones: Flour your knife each time you make a cut to prevent the dough from sticking to your knife.Store cinnamon scones in an airtight container at room temperature for up to 3 days.Freezing scones: Scones may be frozen before baking. Individually wrap the scones and store in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator before baking according to instructions. Baked scones may also be frozen. Place them in a freezer bag and remove all the air. Freeze for up to one month.