Cinnamon Sugar Scones: Crispy Baked in 30 Minutes

Instructions:

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, 1/3 cup sugar, baking powder, 1.5 teaspoons cinnamon, and salt.
3. Using a box grater, shred the frozen unsalted butter directly into the dry ingredients. Toss lightly with a fork to coat the butter shards in flour.
4. In a separate small bowl, whisk the cold buttermilk, egg, and vanilla extract until combined.
5. Pour the wet ingredients into the flour mixture. Use a fork to toss until a shaggy dough forms and no large pockets of dry flour remain.
6. Turn the dough onto a lightly floured surface. Pat into a rectangle, fold it in half, and repeat the stacking process 3-4 times to create layers without overworking the gluten.
7. Shape the dough into an 8-inch disc and cut into 8 wedges. Place the wedges on the prepared baking sheet and chill in the freezer or refrigerator for 10 minutes.
8. Mix the remaining 2 tablespoons sugar and 1 teaspoon cinnamon. Brush the tops of the chilled scones with melted butter and sprinkle generously with the cinnamon-sugar mixture.
9. Bake for 18 minutes or until the scones are well-risen and the tops are a deep golden brown. Let cool slightly before serving.