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Tuesday, March 10, 2015

Cinnamon Chip Scones Recipe

These scones are melt in your mouth delicious!  The buttermilk keeps them moist and tender.  And the cinnamon chips are amazing!  They are also great with mini chocolate chips instead of cinnamon chips.  Slightly modified from a recipe given to me by my friend Shelly who got the recipe from Taste of Home.
  • 3-1/4 cups all-purpose flour (can do half white whole wheat)
  • 1/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into small pieces
  • 1 cup buttermilk
  •  3/4-1 cup of cinnamon baking chips
  • 2 tablespoons butter, melted
  • 2 T coarse sanding sugar or regular white sugar for dusting

1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt.  Using a biscuit cutter, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. 
2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. 

3. Cut each circle into 6-8 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned.  Serve warm.  

TOTAL TIME: Prep: 25 min. Bake: 10 min.   YIELD:12 servings

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