Cinnamon Swirl Scones with Vanilla Drizzle

Steps

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Cube the cold butter portion and melt the remaining butter portion; keep the cubed butter in the fridge until needed.
2. In a large bowl, whisk the flour, the granulated sugar, the baking powder, the baking soda, the salt, the nutmeg and 2 g of the cinnamon.
3. Cut the 115 g of cold cubed butter into the flour mixture with a pastry cutter or your fingertips until the pieces are pea-sized.
4. In a small bowl, whisk 185 g of the buttermilk with the egg and 5 g of the vanilla, pour it into the flour mixture and stir just until a shaggy dough forms.
5. For the filling, stir the brown sugar with the remaining 7 g of cinnamon in a small bowl.
6. Turn the dough onto a floured counter and pat it into a 10 x 14-inch rectangle. Brush it with the 25 g of melted butter and scatter the cinnamon-brown sugar filling evenly over it.
7. Fold the dough into thirds like a letter, then pat it into an 8 x 6-inch rectangle about 1 inch thick. Cut it into 6 squares, then cut each square diagonally into 2 triangles to make 12 scones.
8. Set the scones on the baking sheet, brush the tops with the remaining 15 g of buttermilk and chill them for 15 minutes so the butter firms up.
9. Bake 16 to 18 minutes, until golden and a toothpick in the center comes out clean. Cool on a rack for 10 minutes.
10. For the drizzle, whisk the powdered sugar, the milk and the remaining 3 g of vanilla until smooth, then drizzle it over the warm scones and let it set for 5 minutes.