A recipe for cinnamon scones featuring a buttery, miniature snickerdoodle-style scone with a dusting of sparkling cinnamon-sugar on
Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
Add flour, 2 tablespoons granulated sugar, baking powder, 3/4 teaspoon sea salt, and 1/2 teaspoon of cinnamon to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. Add the cinnamon chips, if using, and mix once more. If you don't have a stand-mixer, see the notes below.
Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. As soon as the dough comes together, place the dough onto a floured work surface.
If you do not have a stand mixer, add dry ingredients to a large bowl and whisk to combine. Sprinkle the butter cubes evenly over the flour mixture, and using a pastry blender, begin to break up the butter until it resembles pea-like bits, and is evenly incorporated. Stir in the cinnamon chips, if using.
Then, stir in the remaining wet ingredients. As soon as the dough begins to come together, place the dough onto a floured work surface.
The Anthony Kitchen