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A reader lately wrote to ask what are those little cinnamon bits inside the cinnamon scones at Cobbs bakery. After much hypothesizing, and some experimentation, we’ve found an answer: Cinnamon flakes. They add an extra few steps to a simple scone recipe, but they are worth it!
Begin by making the intensely cinnamon-y flakes to go inside:
Cinnamon Flakes
6 tbs granulated sugar
2 tbs cinnamon
2 tbs unsalted butter
4 tsp corn syrup
In a small bowl, combine ingredients with a fork until they come together evenly and form a somewhat crumbly mixture
Using a buttered spatula, spread mixture into two 7-inch circles on a Silpat- or parchment paper-lined baking sheet. Bake at 250F for 35 minutes, until bubbly and melted. Cool completely. Break circles into small flakes.

For the scones:

2 cups all-purpose flour

2 tbs granulated sugar

4 tsp baking powder

1/2 tsp salt

1/4 cup cold butter

1 recipe cinnamon flakes

1 large egg

1 tsp vanilla

2/3 cup milk

2 tbs granulated sugar

1 tsp cinnamon

In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in butter. Stir in cinnamon flakes and make a well in the centre. Combine milk, egg and vanilla and pour into the well. Bring together with a fork, then turn out onto a lightly floured surface and pat together into a circle. Cut circle in half, then each half into 4 triangles.

Place scones on a Silpat- or parchment paper-lined baking sheet. Whisk together sugar and cinnamon. Brush tops of scones with milk or cream and sprinkle generously with cinnamon mixture. Bake at 375F for 20 minutes. Transfer to cooling rack to cool completely.

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