You know how, when you eat a potato chip, one is never enough? Like that certain brand of chips that claim ” you can’t eat just one.” Well, these scones are like that. Rich with butter, they are studded with sweet, spicy cinnamon chips. If you would like to enrich them even further you may add chopped nuts.
We love these scones, and being a cinnamon lover, I like to add some ground cinnamon to the dry ingredients. Also I keep buttermilk powder in the house, so when a recipe like this one calls for buttermilk, I just measure out the correct amount of dry powder and add water to equal the amount of buttermilk needed.
Scones are always best eaten while they are still warm, and these are no exception. Of course two people probably are not going to eat eight scones while they are still warm, so to get that same warmth, just zap one quickly on medium heat in the microwave. That’s what we do for a quick breakfast with coffee. Frequently I will make scones while I’m making dinner, so we have one for dessert while it is warm, and then the rest are ready to be reheated as needed for breakfast(s).
CINNAMON CHIP SCONES
SERVINGS: Makes 8 scones
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, preferably unsalted
- 1/2 cup buttermilk (or 1 Tablespoon vinegar in a measuring cup,. add milk to 1/2 cup mark. Stir to combine.)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon chips
- 1/4 cup chopped nuts (optional)
1. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon and sugar.
2. Cut in butter with pastry blender until mixture resembles coarse crumbs, with a few chunks of butter still visible.
3. In a separate bowl, whisk together buttermilk, egg and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine. Stir in cinnamon chips and nuts, if using. Do not over mix the dough.
4. Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together.. At this point you may pat it into a circle about 8 inches in diameter, cut into 8 triangles, and transfer to baking sheet; or you can scoop up about 1/3 cup dough, and place on parchment lined baking sheet for a “drop-style” scone. That is how I made the ones pictured here.
5. Bake in a preheated 400*F oven for 12 – 14 minutes, until they’re golden brown. Remove from the oven and serve warm.
SOURCE: King Arthur Flour, The Baking Sheet