After making that fresh batch of Apricot Jam last week, I needed something more substantial than a spoon to smear it on. The girls helped me mix up these amazing Buttermilk Scones. I typically find scones too dry or lacking in flavor, but it could be because I grew up with these particular scones that are so moist inside, with a buttery flaky crust, and just the right amount of cinnamon and sugar coating on top.
The recipe for these scones is fairly simple – you mix the dry ingredients, cut in cold butter for that pastry flakey perfection, and then briefly stir in the buttermilk. We use sour milk (milk plus lemon juice) just as we do in my granny’s delicious dinner roll recipe and the scones turn out so good.
Cutting in the cold butter with a pastry blender is really important, though it isn’t my favorite thing because it takes longer than mixing with an electric mixer. My little ones had fun doing it this time – you’ll want to make sure the butter is uniformly mixed down to pea-size before adding the buttermilk. Stir the wet in just enough to dampen the mixture then pat the dough out into two rounds, about 3/4″ thick each. I suppose that you could also bake individual blobs, but the larger rounds make for a nice, moist center. Score into wedges with a large knife before baking and they will easily break apart after baking. We use a pastry brush to coat each round with a thin layer of milk and then sprinkle with cinnamon and sugar. Don’t overcook these – as soon as the edges are brown and the center is set, take them out of the oven. They’re best eaten the same day.
Hot Buttermilk Scones with Cinnamon-Sugar Crust
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup cold butter cut into pieces
- 1 cup buttermilk mix 1 T. lemon juice with regular milk and let stand for 5 minutes
- 1 Tbs. milk or cream for brushing on top
- cinnamon and sugar for dusting
- Sift dry ingredients in large mixing bowl.
- Use a pastry blender to cut in cold butter pieces until mixture resembles coarse cornmeal.
- Make a well in the center of mixture and add buttermilk.
- Stir with a fork until mixture leaves sides of bowl.
- Divide into 2 equal portions and pat into rounds 3/4" thick.
- Set rounds 2" apart on a 12" x 15" baking sheet.
- Score each round into 6-8 wedges with a nice cutting almost to the bottom.
- Brush top with milk and sprinkle with cinnamon sugar.
- Bake 400 degrees for 12-15 minutes. Do not overbake!