Using Up Buttermilk: Cinnamon Scones

I mentioned in last week's Menu Plan Monday post that I had some buttermilk to use up. I received a number of ideas and found some really delicious, new recipes to add to my repertoire. I did not think I was a big fan of buttermilk, but now I may just have to keep some in the fridge at all times because I do not think I can live without these scones!

This recipe comes from my friend, Melody. Actually, Melody and my husband did their undergrad degrees together and re-connected via Facebook. Turns out Melody and I have tons in common (like KNITTING!) and when she sent me a ball of handspun yarn, I knew I had new friend (if only via Facebook). Melody also has a son named Miles (almost exactly one year younger than our Miles) and obviously very, very good taste in cooking!

Honestly, these scones are TO DIE FOR! I almost didn't try them because the the cinnamon chips were $3.19! But it was worth every single penny! Keep your eyes peeled for cinnamon chips and when you find them, snag them and some buttermilk and make these scones. I promise, you won't be sorry!

I baked the scones in triangle form, but I left them mostly connected. Don't do that. Cut them apart and move them away from each other a bit. The middle of my round was still not baked while the tops of the wedges were nice and done.

And don't skip the egg wash/sugar. It really is the icing on the cake!

Cinnamon Scones
2 cups flour
2 tablespoons sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 cup (1 stick) cold butter
1 cup cinnamon chips (1/2 pkg Hershey's cinnamon baking chips)
3/4 cup buttermilk (or thicken some milk w/ a little white vinegar)
Eggwash: 1 egg white and 1/2 tablespoon of water
Sprinkling of sugar

Mix together flour, sugar, baking powder, salt, nutmeg, baking soda.
Cut butter into dry ingredients.
Mix in cinnamon chips.
Mix in buttermilk with a fork.
Gather dough into a ball and knead lightly on a floured surface for 2 minutes
Pat lightly into 3/4" high disk and cut into 8-12 triangles, or use biscuit cutter to make rounds, taking care when gathering remaining dough together to NOT overwork.

Beat egg white with 1/2 tablespoon water slightly and brush the tops with egg wash.

Sprinkle with sugar.

Bake at 425 F for 14-15 min.