1-Preheat oven to 375°: Preheat oven to 375°.
2-In a large mixer bowl, whisk together: In a large mixer bowl, whisk together the dry ingredients for the scone dough.
3-Ideally using an electric grater, shred the: Ideally using an electric grater, shred the butter into the bowl. This will help the butter work through the dough quickly while staying cold. If you do not have an electric grater, cut the butter into small cubes.
4-Using a pastry cutter, cut the shaven: Using a pastry cutter, cut the shaven butter into the flour mixture very gently. The mixture should form crumbs, but does not need to be completely uniform. Work quickly so the butter will stay cold.
5-Mix together buttermilk* and vanilla: Mix together buttermilk* and vanilla. Pour into the flour mixture. Using the whisk attachment on the mixer, stir slowly together, about 45-60 seconds. Scrape and stir again, no more than 30 seconds. Do not overmix, even if there is extra flour not mixed in-we will fold it in and make delicious, flaky layers!
6-In a separate bowl, make the cinnamon: In a separate bowl, make the cinnamon swirl. Simply mix all the ingredients together with a spoon until it is thick and dough-like. You should be able to easily crumble it with your fingers.
7-Turn contents of the large mixing bowl: Turn contents of the large mixing bowl onto a clean work surface. It will still be shaggy, with lots of floury bits.
8-Gather the mass together and press down: Gather the mass together and press down once. Crumble about a third of the cinnamon swirl mixture over the dough. Carefully fold it in, gathering the floury bits together and working them into the dough (it works well to sprinkle them over the top, just like you are doing with the crumble).
9-Repeat, distributing the cinnamon crumbles and folding: Repeat, distributing the cinnamon crumbles and folding until the dough holds together and all the flour and cinnamon swirl is worked in, probably between 6-8 folds total. Overworking the dough will produce tough scones, so be gentle and don’t stress about a few extra crumbs of flour that aren’t mixed in.
10-Form the dough into a small round: Form the dough into a small round and slice into 8 equal triangles.
11-Place scones on a parchment paper-covered cookie: Place scones on a parchment paper-covered cookie sheet and bake 15-18 minutes. Immediately remove to a wire rack to cool.