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Salmon Melts, Broccoli Salad and Cinnamon Scones
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Cinnamon Scones

Course: Baked Goods
Servings: 12
Author: Ann Timm


  • 1 3/4 cups whole wheat pastry flour I used spelt flour
  • 1/4 cup hulled barley flour or additional 1/4 cup pastry flour I used barley
  • 6 Tbsp. Sucanat or Rapadura raw, crystallized sugar- I didn't have any, so I actually used about 4 Tbsp. honey and it worked fine, but next time I might do more like 5 Tbsp.
  • 1/4 cup cold butter
  • 2/3 cup cultured milk you could use buttermilk, or do as I did and use 1/2 cup yogurt thinned with 1/8 cup water
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon you could increase this a bit


  • 1 Tbsp. Sucanat or sugar
  • 1/4 tsp. cinnamon


Stage 1

  • Blend together in mixing bowl: whole wheat pastry flour, barley flour (or additional pastry flour), and 6 Tbsp. Sucanat or Rapadura.
  • Cut in butter until coarse meal is formed, with a pastry blender.
  • Make a well in center, add and stir in just to mix cultured milk (or buttermilk/thinned yogurt).
  • Cover dough with plastic wrap, and cover the bowl with a damp cloth (I don't use plastic wrap, so I just covered the dough directly with a damp cloth, and it was just fine). Let stand at room temperature 12-24 hours.

Stage 2

  • Make a topping with sweetener and cinnamon; blend thoroughly and set aside. (I didn't have the right sweetener, so instead I sprinkled cinnamon over the dough in Step 9, then drizzled honey off of a spatula all over the dough).
  • Sift through small strainer into a small bowl: baking powder, baking soda, salt, and cinnamon.
  • Work in leavenings, salt and spices; knead dough 8 strokes on floured surface. Divide in half and pat each piece into about 1/2 inch thick circle (my circle was about 6 inches wide, like a small tortilla). Cut each circle into 6 wedges with a floured knife. Let stand 10 minutes.
  • Preheat oven to 400 F.
  • Place wedges on ungreased cookie sheet and top each with sweet-cinnamon topping; bake at 400 F for 12-15 minutes.


Makes 12 scones (I doubled the recipe easily to make 24).