Don’t wait for tea time to make these Cinnamon Scones. Have a supply on hand for breakfast, too.
Ingredients
- 1 C of self rising flour (Self rising soda bread flour works best if you can find it.)
- 1/8 t salt
- 2 T butter
- 1 egg, lightly beaten
- 3/4 C buttermilk
- 1 egg white
- 1 t cinnamon
- 2 T sugar
Instructions
Pre-heat oven to 425F.
Sift flour and salt together into a large bowl.
Cut the butter into the flour and follow by further mixing with your hands until completely blended.
Make a well in the center and add lightly beaten egg and 1/2 cup of buttermilk.
Using your hands, work the mixture into soft dough, adding remaining buttermilk as needed.
Place dough on a lightly floured flat surface.
Roll dough with a floured rolling-pin until the dough is 1-inch thick.
Use a cookie cutter to cut out 16 2-inch round pieces.
Brush each piece with the egg white.
Combine cinnamon and sugar in a shaker or small bowl.
Shake the mixture over each scone.
Bake 18 minutes or until a golden brown.
Makes 8 scones.
Cinnamon Scones
Ingredients
- 1 C of self rising flour Self rising soda bread flour works best if you can find it.
- 1/8 t salt
- 2 T butter
- 1 egg lightly beaten
- 3/4 C buttermilk
- 1 egg white
- 1 t cinnamon
- 2 T sugar
Instructions
- Pre-heat oven to 425F.
- Sift flour and salt together into a large bowl.
- Cut the butter into the flour and follow by further mixing with your hands until completely blended.
- Make a well in the center and add lightly beaten egg and 1/2 cup of buttermilk.
- Using your hands, work the mixture into soft dough, adding remaining buttermilk as needed.
- Place dough on a lightly floured flat surface.
- Roll dough with a floured rolling-pin until the dough is 1-inch thick.
- Use a cookie cutter to cut out 16 2-inch round pieces.
- Brush each piece with the egg white.
- Combine cinnamon and sugar in a shaker or small bowl.
- Shake the mixture over each scone.
- Bake 18 minutes or until a golden brown.
