Wednesday, April 27, 2011

Mini Cinnamon and Buttermilk Scones

I've been sitting on this scone recipe for a couple months but never had the opportunity to make them. Well, Easter changed that. Scones tend to be a little dry naturally, so expect that when you make them. They are perfect for dipping in coffee or tea. These Cinnamon and Buttermilk Scones are wonderful and really easy to make. I put a vanilla glaze on the top to help keep it moist. Store scones for a couple days in an airtight container at room temperature.

Cinnamon and Buttermilk Scones

The Stuff:
1 egg
2/3 cup buttermilk
1 cup whole wheat flour
1 cup white flour
1 tablespoon baking powder
1 tablespoon of cinnamon (you can do less, but I LOVE cinnamon)
3 tablespoon sugar
1/4 teaspoon salt
5 tablespoon cold, unsalted butter cut into cubes
zest of 1 Meyer lemon

The How To:

  • Preheat oven to 400 degrees
  • Beat egg, buttermilk and lemon zest together, set aside
  • In a large bowl, whisk the flour, sugar, baking powder, cinnamon and salt together
  • Add the butter and using your fingers (you can use a pastry cutter, but whats the fun of that?) to cut butter into flour until you have a pebbly mixture
  • Pour the egg and buttermilk mixture into flour mixture
  • Stir with a rubber spatula until combined, do not over mix
  • Flour a working surface and turn the dough out and pat to quarter inch thick
  • Using a sharp knife make triangles with the dough
  • Place triangles onto a baking sheet lined with parchment paper
  • Bake for 15-18 minutes or until browned
  • Serve with your favorite jam


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