English Breakfast Scones
The weather outside is so so sad so I figured what can make me feel all warm and festive…? And then it hit me… ENGLISH BREAKFAST SCONES! The apartment smells so AMAZING and warm right now that I feel about 70% better about the rain and gloom.
I think the other 30% will come in a little while when I give myself a mini spa day (stay tuned! I’ll be posting videos on instagram and posts right here on my blog!)
Guys, make sure to keep in mind that the best part about these scones is that they are super versatile and this is possibly one of the easiest and low maintenance doughs imaginable. I am a HUGE flour snob so I used 4 types of flours in this recipe but you can just as easily stick only to unbleached white, whole wheat or even kamut. I would not recommend using only coconut flour as the scones will come out very soft and not the right texture at all.
So let’s jump right in!
Sift 1/4 cup of each of the following flours :
Kamut, Coconut, Whole Wheat and Unbleached White
If you don’t have all of those simply use 2 cups of unbleached white flour
Then add 2 tbs coconut sugar
1 tsp cinnamon
1/3 cup broken up, cold butter
2 tsp baking powder
and a pinch of salt
Mix all the ingredients together until the dough resembles coarse crumbs (use real butter, this makes A WORLD of difference!)
Then whisk 1 egg and add to 1/2 cup of buttermilk.
*Make sure to keep about a tbs of the egg and buttermilk mixture for glazing the tops of the scones*
(I never have buttermilk so I use 1/2 cup of regular milk and add a tbs of apple cider vinegar with the mother in and that will make buttermilk)
Make a well in the center of the dry ingredients and add the buttermilk and egg mixture. Mix to form a dough.
At this point it’s important not to over mix if using only whole wheat or white flour as overworking the dough makes the gluten develop and the scones won’t come out light.
Once the dough has stopped sticking to the bowl, roll it out to about 3/4″ thick and press out little circles. I have a cookie cutter but you can also use a cup 🙂
Make sure to place the scones fairly close to one another as this will help them rise better.
Using a pastry brush, brush the tops of the scones with the extra little bit we had saved of the egg and buttermilk mixture and if you like cinnamon as much as I do, sprinkle a bit more on the tops of the scones.
Bake at 400ºF for 8 minutes then rotate the baking sheet and bake for another 8 minutes or until the tops of the scones have turned golden brown.
Serve with some tea and homemade pumpkin apple butter!
Hope you guys make these and enjoy!!!
15 minPrep Time
16 minCook Time
31 minTotal Time
- 1/4 cup Kamut flour
- 1/4 cup Coconut flour
- 1/4 cup Whole Wheat flour
- 1/4 cup Unbleached White flour (If you don't have all of those simply use 2 cups of Unbleached White flour)
- 2 tbs coconut sugar
- 1 tsp cinnamon
- 1/3 cup cold butter
- 2 tsp baking powder
- pinch of salt
- 1 egg
- 1/2 cup buttermilk
- Sift all the dry ingredients together in one bowl
- Add the cold butter and mix until your dough resembles coarse crumbs
- Add the egg to the buttermilk and mix to combine and reserve 1 tbs of the mixture
- Make a well in the dough with a spatula
- Pour the egg and buttermilk mixture into the well and lightly combine making sure not to over mix
- Once the dough no longer sticks to the bowl, it's ready to roll out to a 3/4" thickness
- Using a round cookie cutter or a cup, cut out circles
- Brush the tops of the scones with the egg and buttermilk mixture that was reserved earlier
- Place the scones fairly close together on a cookie sheet and bake at 400 degrees for 8 minutes
- Rotate the baking sheet and bake for another 8 minutes or until golden brown on top