Cinnamon scones are quick and simple breakfast or afternoon snack. Just a few basic ingredients like flour, butter, nutmeg and buttermilk are mixed together and then flattened in to a disc before being cut in to triangles and baked.
I really love scones and I used to make them pretty much once a week for breakfast. But over the past year or so I’d convinced myself that they are just too much work to bother with. So the other morning when I wanted a bread to have with eggs for breakfast, I decided to whip up some cinnamon scones. I’d forgotten how quick and easy they are to make.
This is the first scone recipe I ever made and it was given to me by my friend Melody. The recipe calls for cinnamon chips, which are made by Hersey and can be hard to find except for during holiday baking season. Stock up now before they disappear! I’ve also used substituted butterscotch chips to make Butterscotch Scones, which are pretty good, too. But I really love these with cinnamon chips.
Cinnamon scones freeze very well. After cutting the wedge of dough in to triangles, carefully separate the scones and place on a parchment lined baking sheet. Place the baking sheet in the freezer and flash freeze the scones. I store them in a plastic food storage bag. You can bake them right out of the freezer — just add a few more minutes to the baking time.
- 2 cups flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ cup (1 stick) cold butter, cut in to small pieces
- 1 cup cinnamon baking chips
- ¾ cup buttermilk
- Eggwash – 1 egg white and ½ Tablespoon water
- Raw sugar
- In the bowl of a food processor (or a large mixing bowl) process (or whisk) together flour, sugar, baking powder, salt, nutmeg, and baking soda.
- Cut in butter, using food processor, pastry cutter or two knives, to dry ingredients.
- Add buttermilk and process or stir just until a dough forms.
- Mix in cinnamon chips.
- Dump dough out on to counter and knead lightly for a few minutes to work in flour. Gather in to a ball.
- Pat ball lightly into a ¾” high disk. Cut the disk in to 8 triangles (a pizza cutter works great!). Gently separate the scones slightly so they are no longer touching each other.
- Beat egg white with ½ Tablespoon water and lightly brush tops of scones with egg wash. Sprinkle tops with raw sugar.
- Bake scones at 425 degrees for 15-20 minutes.