1 3/4 cups all-purpose flour plus more for the counter
75 grams granulated sugar divided
1 tablespoon baking powder
1/2 teaspoon fine sea salt
115 grams unsalted butter, cold, diced
60 ml half-and-half or 2 tablespoons each milk and heavy cream, cold
1 large egg
2 teaspoons ground cinnamon divided
Equipment
oven
baking sheet
parchment paper
large bowl
pastry blender
fork
sharp knife
Directions
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in (with a pastry blender) until it resembles coarse cornmeal.
Make a well in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass.
Knead the mixture a few times into an even mass.
On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle. Sprinkle 1 tablespoon of sugar and 1 teaspoon of cinnamon over half of the rectangle, then fold it in half.
Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another tablespoon of sugar and the last teaspoon of cinnamon over half, then fold in half again.
Pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.
Do ahead: Scones are better the first day, freshly baked. You can rewarm them in the oven briefly on the second day, but they may be a bit more dry.