buttermilk cinnamon chip scones with cinnamon glaze

buttermilk cinnamon chip scones

this past week was A WEEK. you know?
it feels like we had been snowed in for ages and i had some crazy cabin fever kickin’.
so we have been baking a lot. the little she and me. and it’s so good for me: i have been slowly working through my stress over the mess in the kitchen while working with a preciously clumsy three-year-old tornado.

there is always a stack of recipes i am wanting to try, sitting in a drawer in my kitchen, and we whittled down that stack quite a bit last week.
i ended up making 3 batches of these, messing with them here and there, adding my own ideas to the original scone recipe (from how sweet it is). the final product, i do have to say, is awesome. (they are also delicious without the glaze, so that part is totally optional.)

i have finally given away the last of the RIDICULOUS amount of these that i had in my house, thank goodness. i truly was going to be good this january and lay off so many sweets after some crazy holiday eating, but well… i blame the snow.

*updated march 2016*

buttermilk cinnamon chip scones
makes roughly 25-30 scones


3 1/4 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp coarse sea salt

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 cup (1 1/2 sticks) cold butter, cut into small cubes

1 cup buttermilk (or whole milk)

1/3 cup brown sugar

1 tsp cinnamon extract

3/4 cup cinnamon chips

about 1/8 cup milk, for brushing

for the (optional) glaze:
1 heaping cup powdered sugar

2 tbsp half and half

1 tsp cinnamon extract


1. preheat the oven to 425. in a medium bowl, combine buttermilk, brown sugar, and cinnamon extract. whisk until well incorporated. set to the side. in a large bowl, combine flour, baking powder and baking soda, salt, cinnamon, and nutmeg. whisk to combine. cut in butter with a pastry cutter or a large fork (or your fingers) until coarse crumbs are formed. pour liquid ingredients and cinnamon chips into dry ingredients and stir to combine.

2. lightly flour a work surface and turn out dough onto it. roll out until about 1/2 inch thick. using a 2″ round or square cookie cutter, cut into scones. place about 1 inch apart on a parchment paper-lined cookie sheet (you’ll need about 2 large sheets).

3. brush the tops of the scones with milk. bake for 10-12 minutes, until the scones have just begun to golden on top.

4. while scones are baking, make the glaze: put all glaze ingredients into a small bowl and whisk until smooth. once scones have cooled about 5 minutes or so, drizzle glaze over the tops.


buttermilk waffles


ever since getting my first waffle iron this year, one of my favorite easy breakfasts for the little she and myself is buttermilk waffles. i like to make the batter the night before, and then in the morning all i need to do is heat up the iron and scramble us some eggs and breakfast is ready.

these buttermilk waffles are perfectly sweet – not overly sugary, which is way too much for me when topped with maple syrup. and yet they are sweet enough for a breakfast on the go, when you are eating them out of your hand with no toppings at all.

buttermilk waffles
makes 6


3 cups all purpose flour

2 tbsp baking powder

1 tsp salt

1/2 cup sugar

1 stick of butter, melted

4 eggs

1 cup buttermilk (*see this tip “on buttermilk” if you don’t have buttermilk on hand)


1. in a medium sized bowl, whisk together the flour, baking powder, and salt – set aside. beat together butter and sugar. then add eggs and buttermilk. add the dry mixture to the wet mixture and use a spatula to combine.

2. follow directions on your own waffle maker or cover batter and refrigerate overnight (use this tip “on saving dough and batter”).

serve warm waffles with fresh strawberries, strawberry sauce, and homemade whipped cream. but they’re also perfectly simple and delicious just with maple syrup.