Buttermilk Scones

Lately I’ve been craving (which means making) a lot of homemade breads. Right now my go-to recipes are my buttermilk biscuits, sourdough bread, sourdough english muffins, and these buttermilk scones. This was the first recipe that I tweaked and made my own back when I was a teenager. I made so many different variations and everyone loved them. I recently found a copy of the recipe and decided to make them and I can’t believe I had forgotten how yummy these are!

These scones turn out buttery, lightly sweet, and just a little tangy from the buttermilk. They are delicious with a cup of hot coffee and they even freeze well.

You start out with a few simple ingredients…

Sift the flour, sugar, salt, baking powder, and baking soda into a medium size bowl. I only do this step if my sugar is clumpy but if yours isn’t you can totally skip this.

Next, cut in some cold butter until all the butter is pea size or smaller.

Make a well in the center of your dry ingredients and add in the buttermilk and vanilla extract. Mix until just combined, trying to avoid over mixing which can mess with the final texture of the scones.

Plop the dough out on a lightly floured surface and pat into a circle about 1/2 inch thick. Cut into 8 triangles.

Place scones on a greased cookie sheet and brush on egg mixture.

Sprinkle on cinnamon sugar.

Bake for 15 minutes or until light golden brown. Remove from cookie sheet and move to a cooling rack. Store in an airtight container at room temp.

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Buttermilk Scones

Author Haley

Ingredients

• 2 c flour
• 1/4 c coconut palm sugar regular white sugar works too
• 1 1/4 t baking powder
• 1/4 t baking soda
• 1/4 t sea salt
• 1/2 c cold butter
• 1 t vanilla extract
• 2/3 c buttermilk

Topping (optional)

• 1 egg
• 1 T milk
• 1 1/2 t coconut palm sugar
• 1 t cinnamon

Instructions

1. Preheat oven to 400 degrees and grease a cookie sheet with butter. Set aside.
   

2. In a medium mixing bowl sift flour, sugar, salt, baking soda, and baking powder.
   

3. Cut in cold butter until it resembles coarse bread crumbs. About pea size and smaller.
   

4. Make a well in the center of the dry ingredients and add in buttermilk and vanilla. Stir until just combined.
   

5. Dump dough onto a lightly floured surface and pat into a 7 inch circle. Cut into 8 triangles.
   

6. Place scones on greased cookie sheet.
   

7. Beat egg and milk together and brush over the top of the scones. Mix sugar and cinnamon and sprinkle over the top.
   

8. Bake for 15 minutes or until scones are light golden brown. Remove from cookie sheet and let cool on a rack. Store in an airtight container at room temp.
   

9. If freezing, place in a ziploc bag and freeze for up to 3 months. When you are ready to eat, reheat in the microwave for 30 seconds.