Now that we’ve reached the end of August, everything autumn can be found in the stores, from fall baking magazines to home decor to Halloween candy. Aside from the candy (which I think is a bit much this early), I can’t say that I mind at all – it’s my favorite season, and I’m totally in fall mode already even though the weather hasn’t quite come along yet.
As you may know if you’ve been reading for a while, I have a soft spot for scones, and I’ve made quite a few variations on my basic recipe. Since I already have a couple of fall flavors in the form of maple scones with maple glaze and pumpkin scones, I decided that a cinnamon-spiced scone would be a great addition to my autumn lineup.
So, as the weather grows cooler, I hope you’ll enjoy these – they’re perfect for breakfast or elevenses with a bit of jam, or dunked in your morning coffee!
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 Tbsp ground cinnamon
- 1/2 tsp nutmeg
- 7 Tbsp butter
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Preheat the oven to 425 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and nutmeg.
Slice the butter into tablespoon-sized pieces, and using a pastry blender, incorporate it into the dry ingredients. In another medium bowl, whisk together the eggs, milk, and vanilla extract. Stir the dry ingredients into the wet ingredients and turn the dough out on to a floured surface. Knead to combine. If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. If you are using a scone pan, spray the pan lightly with cooking spray. Divide the dough into equal pieces and press them into the pan.
Place the scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones and put them right in the oven. Bake 15-20 minutes or until golden brown. Remove to a wire rack to cool.