In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder and cinnamon.
Add the butter. Combine until the mixture is crumbly. We find that using clean hands to combine this dough is easiest. It’s GOOD to have some larger, not uniform chunks of butter in this dough.
Add in the fruit, chips, and/or nuts, if they are being used.
In a separate mixing bowl, whisk together the eggs, maple syrup, vanilla or other flavors, and half & half or milk.
Make a well in the dry mixture and add the liquid ingredients to the dry ingredients. Mix until well combined and the dough holds together.
Rub some softened butter into your skillet. Press the dough into the skillet evenly.
Brush the top of the dough with milk. Sprinkle with the cinnamon sugar.
Run a knife under cold water and slice the scones into 8 even wedges making sure to cut clear through the dough until you hit the bottom of the pan.
For the best texture and rise, place the skillet of scones in the freezer for 30 minutes, uncovered.
While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 20 to 25 minutes, or until they’re golden brown. Test to see that they are done by gently pulling one scone away from the others. They should be cooked through, with no gooey parts.
Remove the scones from the oven, and cool briefly in the skillet. Serve warm. When they are completely cool, wrap in plastic or an airtight bag. Store at room temperature for up to several days.
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