I still had some cinnamon chips left over from my last recipe and needed to replenish Dennis’s breakfast treat supply. I wanted to do a scone recipe – maybe the recent Royal Wedding put me in a British sort of mood? Whatever the case this recipe hit all the right notes – the scones came out light, not heavy, and the cinnamon flavor came through nice and strong. I loved the idea of putting the turbinado sugar on top as it gives the scones a nice little crunch and some extra sweetness.
Dennis and my co-workers really enjoyed these (one of them even said I should sell them in our cafeteria. Hmm…). Dennis did say that maybe next time I could try adding in some diced apple for a nice cinnamon-apple combination. I think I may have to try that.
Cinnamon Chip Scones (from How Sweet It Is)
3 1/4 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cold butter
1 cup buttermilk (I used a cup of milk with 1 T lemon juice – just let it sit for about 5 minutes)
1 teaspoon vanilla
3/4 cup cinnamon chips
Turbinado or coarse sugar
Preheat oven to 425.
In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in cinnamon chips. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425 for 13-15 minutes. Makes about 16 scones.