Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and diced
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, left to curdle for 5 minutes)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts for a lovely crunch
Substitution notes: If you prefer a dairy-free version, swap the butter for coconut oil or a plant-based spread, and use almond or oat milk instead of buttermilk. For a gluten-free twist, I’ve had great success with a 1:1 gluten-free baking blend, though the texture will be a little different — still utterly delicious.
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. I always find that parchment paper makes cleaning up easier, especially when the kitchen’s buzzing with activity.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. This is where the warmth of those spices begins to fill the air — a scent that takes me right back to my mum’s kitchen.
- Add the cold, diced butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. You want some small pea-sized pieces of butter to remain — these create those delightful pockets of flakiness.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Then pour this wet mixture into the dry ingredients.
- Using a wooden spoon or a sturdy spatula, gently fold the mixture until just combined. Don’t overmix — the batter should be a little shaggy. This is one of those moments I remind myself to slow down and trust the process.
- If using, fold in the chopped nuts for an added texture and a nod to the rustic, hearty feel I adore.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Using a sharp knife or biscuit cutter, cut into 8 equal pieces — squares or rounds, whichever feels more homely.
- Place the pieces on your prepared baking sheet, leaving a little space between each. For that golden crust, brush the tops with a little extra buttermilk or milk.
- Bake for 12-15 minutes, or until the tops are golden brown and a skewer inserted into the centre comes out clean. The kitchen will fill with a smell so comforting, you’ll find yourself smiling.
- Remove from the oven and let cool slightly on a wire rack. These are best enjoyed warm, straight from the oven, perhaps with a smear of butter or your favourite jam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
