Nancy Fox’s Cinnamon Scones




  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup cold unsalted butter (2 sticks) cut into bits
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla
  • 1 egg, slightly beaten
  • 1 12 oz bag cinnamon chips
  • extra buttermilk to brush on top of scones
  • 1/2 cup sugar mixed with 1 teaspoon cinnamon to sprinkle on top

Preheat oven to 425 degrees.  Line large cookie sheet with parchment.


In large mixing bowl, measure flour, sugar, salt, cinnamon, baking powder & soda.  Add cold butter bits and with fingers or pastry cutter, cut butter into the dry ingredients until coarse peas texture.   This coats the flour particles with fat, preventing gluten from forming for a soft textured scone.

Mix egg into buttermilk and add the vanilla extract.  Stir into the dry ingredients only until a dough ball forms.  Turn dough out onto a floured surface and knead gently 12 times.  Cut the dough into halves.  Pat out, or roll each half into a circle 1 inch thick.


Brush the top with buttermilk and generously sprinkle lots of cinnamon sugar on top.


Cut each circle into 8 wedges (pizza cutter works well for this).


Place each wedge on cookie sheet.


Bake 12-15 minutes until raised and golden brown.


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