Here’s what happens to me when I start pinning. I find like a million things I want to try and not enough time to try them. Welcome to Kelli’s Baking Problems. I love love breakfast, I would eat breakfast for lunch and dinner as well. You name it, I like it: oatmeal, grits, pancakes, waffles, cinnamon rolls, coffee, eggs and bacon, french toast, cinnamon toast, biscuits and gravy, chilaquiles, and on and on and on.
I’ve never gotten the chance or had enough of a reason to make scones, but then one day I got the sudden urge to bake some cinnamon/sugar sweets. Oh how I love cinnamon sugar! It’s my favorite flavor ever. Seriously. Ever. And what’s great about scones is that they hold up really well and I can make a batch and eat it all before it goes bad! Woohoo! For example, this recipes makes 8 scones, so I have 8 days to eat one each day for breakfast. Simple math, really. Unless I eat more than one!
So this recipe is a little more unique than a basic scone recipe. It uses honey instead of sugar and vanilla extract and the only thing to sweeten it is the topping and glaze. Personally, I do not like powdered sugar glaze, so I topped my scones with local honey instead. This glaze recipe is purely optional and if you want, you can opt out of the glaze or make your own.
2 C all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter, cold
1 egg, separating the egg white and yolk
3 tbsp honey
1/2 C buttermilk
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 C powdered sugar, sifted
1-3 tsp milk
1/2 tsp vanilla
1. Preheat oven to 400 degrees. Line a large baking sheet with a Silpat.
2. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly. I use my hand for this, it’s a lot easier!
3. In a separate bowl, mix egg yolk, honey and buttermilk. Add to the dry ingredients and stir until just combined.
4. Form dough into a ball on your Silpat lined baking sheet. Pat the ball out to half an inch in thickness and eight inches in diameter. Using a pizza cutter, cut into eight pieces.
5. Whisk the egg white until froth forms and brush over the tops of scones. Mix the sugar and cinnamon together and sprinkle on top.
6. Bake at 400 degrees for 10 to 12 minutes.
7. (Optional – Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones.)