Okay, I lied a little in the title. These aren’t really scones, and they’re not very pretty. They’re actually biscuits (which don’t ever need to be precious at all–they are allowed to be quite the hodgepodge. Double [baking] standards!).
Anyway, I added a bunch of sweet stuff to them and changed them into faux scones. Don’t tell the British.
They are still buttery, soft, and big, like biscuits, but sweet, sugary, and very cinnamony–like a good fall scone should be.
Also, if you’d like to wrestle with a sticky dough when baking, this is the recipe to make.
In fact, I couldn’t even pat it out; you’ll need an ice cream scoop.
But, hot out of the oven with a bit of salted butter (or heck, make yourself some maple butter and throw some bacon in there), they are a delightful afternoon snack. Or breakfast. Or dessert? Scones are so versatile. Unlike biscuits. Good thing I changed the title.
Cinnamon Buttermilk Scones
Adapted from Epicurious.com
Makes about 20 large scones
2/3 cup plus 2 tablespoons sugar
2 cups all-purpose flour
2 cups cake flour
4 tsp baking powder
1/4 tsp baking soda
2 tsp fancy cinnamon
1/4 tsp nutmeg
3/4 tsp salt
12 tablespoons (1 1/2 sticks, 3/4 cup) chilled unsalted butter
2 large eggs
1 1/2 cups chilled buttermilk
1/2 tsp pure vanilla extract
Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
Whisk together 2/3 cup sugar, flour, cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
Beat 2 eggs in a small bowl; reserve 1 tablespoon beaten eggs for egg wash. In a measuring cup, measure out buttermilk and add vanilla and rest of beaten eggs; whisk together and set aside.
Add chilled butter to flour mixture. With a pastry cutter, cut butter into dough until butter is in small pea-sized chunks; the mixture should resemble cornmeal. Make a well in the center of the flour mixture and pour in buttermilk mixture. Use a fork to stir buttermilk mixture in gradually and in a circular motion. Dough will be extremely sticky; you may need to add an additional small handful of all-purpose flour and use a spatula to finish it up. The dough should be chunky; do not overmix.
Use a large cookie scoop or ice-cream scoop to scoop dough onto prepared sheet. Brush tops with reserved egg wash and sprinkle tops with sugar. Place about 2 inches apart; scones will spread. Bake for 16-18 minutes or until golden brown.