Biscuit Scones (Traditional English)


Biscuit Scones (Traditional English)

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Course Appetizer, Breakfast, Snack
Servings 9 scones


  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter very soft and cut into small pieces
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/2 tsp vanilla
  • 1/2 cup cinnamon chips
  • 2 tbsp raw sugar
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon


  • Preheat the oven to 315 degrees.
  • Whisk together the flour, baking powder, baking soda, brown sugar and cinnamon.
  • Add butter and work together until mixture resembles coarse meal.
  • In a 2 c. measuring cup, combine the egg, buttermilk and vanilla, whisk together with a fork.
  • Add the wet ingredients to the dry ingredients in three batches, mixing lightly between each addition.
  • Fold in the cinnamon chips.
  • In small bowl, combine the raw sugar, granulated sugar and cinnamon.
  • Use a cookie scoop to portion out 9 scones, dipping each one into the cinnamon/sugar mixture before placing it onto a parchment lined baking sheet.
  • Bake scones for 15-18 minutes until they bounce back when lightly poked and the sugar coating is caramelized and crisp.


  • Add one finely chopped apple for Apple Cinnamon Scones.
  • Add one finely chopped apple and ½ c. toasted chopped pecans for Apple Pecan Scones.
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