Scones always sound a little indulgent—they’re traditionally flaky, butter-filled pastries eaten for afternoon tea. Not so with these espresso scones.

Makes 8 scones.

Ingredients

2 1/4 cup all-purpose flour

1/4 cup of granulated sugar

1 Tbsp baking powder

1/2 tsp kosher salt

12 Tbsp cold butter, diced

1/2 cup heavy cream

2 eggs

1 tsp vanilla extract

1 1/2 Tbsp ground cinnamon