I absolutely refer to myself as an amateur baker, and I absolutely promise this recipe is amateur-friendly.
Scones, in all honesty, are the pastry that doesn’t have to look perfect but can still perfectly achieve buttery layers and beautiful toppings. I love a scone’s rustic look and cozy pairing with a cup of tea or cocoa, for the holiday season especially!
After brushing the tops of these triangles with buttermilk, I liberally sprinkled a cinnamon-sugar combo over the tops to achieve the perfect topping. Then, while the scones cook (for just 16-18 minutes), I whisked together a glaze that melts into the pastry effortlessly.
If I were Santa, I’d request these scones over cookies by the fireplace. But that’s just me.
Makes 8 scones
Scones
2 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick cold unsalted butter, grated (like cheese!)
1 egg
3/4 cup buttermilk, plus more for rbushing
1 tablespoon vanilla extract
Cinnamon Sugar Topping
1 tablespoon cinnamon
3 tablespoons granulated sugar
Glaze
2 tablespoons browned (or melted) butter
1/4 cup maple syrup
1/3 cup powdered sugar
1 teaspoon vanilla extract
Pinch flaky sea salt
1. Preheat oven to 400. Line 2 baking sheets with parchment paper.
2. In a bowl, combine flour, brown sugar, baking powder, cinnamon, salt. Stir in butter, followed by egg, buttermilk, and vanilla. Mix until just combined — don’t overmix! Turn dough onto a floured surface and pat into a roughly 1-inch thick circle. Cut the dough into 8 triangle wedges.
3. Place wedges onto baking sheets, spacing at least 2 inches apart. Transfer to freezer for 15 minutes. Then, return to countertop and brush with buttermilk, followed by cinnamon sugar.
4. Bake for 16-18 minutes, rotating sheets halfway through. While baking, make the glaze by whisking all ingredients together in a small bowl.
5. Once baked, allow scones to slightly cool before drizzling with glaze. Serve warm.
