This dough throws together before the oven heats up! Can't get any easier than that.
Cinnamon Spiced Scones
1 1/2 cups all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into cubes
1/2 cup buttermilk, plus more for brushing (buttermilk substitute: 1/2 cup milk + 1/2 tablespoon apple cider vinegar)
Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine flour, sugar, baking powder, salt and cinnamon, then pulse to blend. Add butter, scattering it over the flour mixture. Pulse until the butter is pea-sized, about 6-8 times. Add the buttermilk, then pulse until moist crumbs form, about 6-8 times.
Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 6 wedges.
In a food processor, combine flour, sugar, baking powder, salt and cinnamon, then pulse to blend. Add butter, scattering it over the flour mixture. Pulse until the butter is pea-sized, about 6-8 times. Add the buttermilk, then pulse until moist crumbs form, about 6-8 times.
Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 6 wedges.
On the prepared baking sheet, arrange scones 1” apart. Lightly brush each with buttermilk, then sprinkle with sugar (I used a coarse variety for this). Bake until golden brown, about 16-18 minutes or until a toothpick inserted in the center comes out clean.
Serve with pumpkin butter!
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