I’m thinking I might not be the only one who is sick of eating Christmas cookies for breakfast, so here’s the recipe for one of my other favorite indulgent ways to start the day off right.
(inspired by foodnetwork.com’s buttermilk scone recipe)
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 5 tablespoons butter, cut into small cubes
- 1/2 cup buttermilk **
- 2 tablespoons maple syrup
- for topping: 1/4 tsp cinnamon + 1 tsp sugar
** if you don’t have buttermilk, try a combination of 1/4 cup yogurt and 1/4 milk.
directions: Preheat oven to 400 degrees. In a small bowl, whisk together buttermilk and maple syrup. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add butter to dry ingredients and use your fingertips to work it in, creating a course meal-like consistency. Then add the buttermilk mixture and mix just until the dough is combined (don’t over-do it!).
Transfer dough to a greased and/or parchment-lined baking sheet, and form it into a 1/2 inch thick round. Cut into 8 wedges and then sprinkle on the cinnamon-sugar topping. Bake for 17-20 minutes, or until lightly browned around the edges.
These scones are less on the crumbly side and more cake-like – silky, almost – but there’s still that crispy layer on the outside. The warm burst of maple and cinnamon flavors go perfect with a big cup of coffee or tea…what else could you ask for on a cold winter morning?
What’s your favorite (indulgent) holiday breakfast?