Cinnamon Scones

Don't wait for tea time to make these Cinnamon Scones. Have a supply on hand for breakfast, too.


  • 1 C of self rising flour (Self rising soda bread flour works best if you can find it.)
  • 1/8 t salt
  • 2 T butter
  • 1 egg, lightly beaten
  • 3/4 C buttermilk
  • 1 egg white
  • 1 t cinnamon
  • 2 T sugar


Pre-heat oven to 425F.

Sift flour and salt together into a large bowl.

Cut the butter into the flour and follow by further mixing with your hands until completely blended.

Make a well in the center and add lightly beaten egg and 1/2 cup of buttermilk.

Using your hands, work the mixture into soft dough, adding remaining buttermilk as needed.

Place dough on a lightly floured flat surface.

Roll dough with a floured rolling pin until the dough is 1-inch thick.

Use a cookie cutter to cut out 16 2-inch round pieces.

Brush each piece with the egg white.

Combine cinnamon and sugar in a shaker or small bowl.

Shake the mixture over each scone.

Bake 18 minutes or until a golden brown.

Makes 8 scones.


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