Cinnamon Shortcake Recipe

This recipe is adapted from one found in a recent Penzey’s spice catalog. Penzey’s is a great place to purchase all manner of herbs and spices. We’ve always been very happy with their quality and selection.

Cinnamon Shortcake Recipe

2 C flour
1 tsp cinnamon
1 Tbs baking powder
1/2 tsp salt
1/2 C butter, cold
5 Tbs sugar, divided
1 egg
3/4 C milk

Preheat oven to 425. Sift flour, cinnamon, baking powder and salt together. Grate the cold butter into the flour mixture along with 3 Tbs of sugar, and mix lightly with your fingers.
In a separate bowl, mix together the egg and milk.
Add egg mixture to flour mix and stir lightly to combine.

Though the original recipe suggested rolling the dough and cutting out 8 rounds, in reality this dough is very loose (the measurements are very similar to the Betty Crocker drop biscuit recipe), and so rolling it out didn’t really work.

Drop by spoonfuls onto greased baking sheet; makes 7-8 yummy little cakes.
Brush with a bit of milk and sprinkle with the remaining sugar.
Bake for 10-12 minutes.
Serve warm, accompanied by honey or or fresh fruit.