I’m a happy camper today cuz I got my smoothie machine back. Detox in progress because I spy a lot of holiday cookies in my future! But if you’re not into veggies and fruits for breakfast, have one of these cinnamon streusel scones. 😉 And if I’m being completely honest, most of the time my detox starts at 7am and ends at 9am when I allow myself a snack, like half a scone or a little cookie left over from a birthday party on the weekend. It’s all about a balance diet right? I’m definitely balancing smoothie on one hand and cookies on the other!
But hey, I can’t help it, ‘tis the season for eating! The holidays to me is alllll about food and family, and sharing food with family. That’s what we usually gather around, some sort of meal, right? It’s the best sort of gathering, I’d say. Back to scones, these are the simplest scones out there, no fancy fillings, for those of you who appreciate the simple things.
I put these scones on the to-bake-list after I made the Apple Pie Scones, and my weird friend told me she liked them but if I would just take out all the filling for her, it would be perfect. Hence, I took out the apple pie filling, but I added the cinnamon streusel topping cuz otherwise it would just be mm… biscuits. With the topping, I can definitely label these as scones and eat them for breakfast with coffee. That’s not to say you can’t eat biscuits for breakfast with coffee… I would definitely do that with these Honey Buttermilk Biscuits. 😀
So here’s the recipe. Bake them, share them, or don’t share them, but definitely eat them!
- 2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1 stick unsalted butter - cold
- 1 large egg
- 2/3 cup buttermilk or more (see note)
- 2 tablespoon unsalted butter - cold
- 1/4 cup all-purpose flour
- 1/4 cup lightly packed brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 400°F.
- Add 1/4 cup of flour, 1/4 cup of brown sugar, 1 teaspoon of cinnamon in a small mixing bowl, whisk to combine.
- Cube 2 tablespoons of butter and add to the dry mixture. Use a pastry blender or a fork to cut the butter into the flour mixture until it resembles coarse crumbs. Refrigerate until ready to use.
- Add flour, sugar, salt, baking soda, baking powder and cinnamon into a large mixing bowl, whisk to combine.
- Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and cut with a pastry blender or a fork until butter is about pea size and mixture resembles coarse crumbs. Or you could use your fingers and rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Mix the egg and buttermilk a small bowl or measuring cup and beat to combine.
- Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until everything is combined and dough forms. The dough should be slightly wet and sticky.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3-4 times. Shape into a disk.
- Flour the rolling pin and top of dough. Roll the dough out to about 1/2”-3/4” thick circle. Use your hand to reshape the dough if it’s not round.
- Pile the streusel on top of the round disk and spread it out evenly. It may seem like a lot but go ahead and use all of it. Some will fall off when you cut the dough, that’s okay.
- Cut the dough into 8 wedges with a floured serrated knife.
- Transfer scones with a spatula onto a parchment paper lined baking sheet.
- Bake for 20 minutes until the bottom is brown. Remove from the oven and transfer to a wire rack to cool.