Cinnamon Chip Scones

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This is one of my son’s favorite breakfast. They are light and flaky; perfect for summer. But also warm and gooey and cinnamony (yup just made that word up); perfect for winter. Pair these with cup of coffee, tea or cocoa and you have a yummy breakfast.

I found this recipe in 2008 Taste of Homes Quick Cooking cookbook.  I actually didn’t have to “fix” this recipe. The only thing I did was cut down the amount of cinnamon chips, but that was a personal preference. Something about me won’t let me use a whole bag of chips; so I used 3/4 of the bag.

 

Ingredients:

3 1/4 cup all purpose flour

1/3 cup plus 2 tbs sugar; divided

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (1 1/2 sticks) cold butter

1 cup buttermilk

3/4 pkg or 1 pkg (depending on taste) cinnamon flavored baking chips

2 tbs butter; melted

 

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In large bowl, combine the flour, 1/3 cup of sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.

DSC_0059 Like this. If you leave large chunks of butter that is going to make it flaky. Which is what you want from a scone.

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Stir in the buttermilk just until moistened. Then fold in chips.

Turn onto a lightly floured surface. When you dump your bowl out, don’t panic because it’s not mixed or it looks dry. The warmth from your hands will bind it together as you knead it. Knead gently 10-12 times or until dough is not sticky.

DSC_0063 Divide in half.

DSC_0064 And pat or roll out into a circle. Brush with melted butter and sprinkle remaining sugar on top.

DSC_0066 Then take a pizza cutter and cut like a pizza. You should be able to get 8 wedges from each circle. Repeat the last 2 steps with the other ball of dough.

Place on an ungreased baking sheet and bake at 425 degrees for 10-13 minutes. I find 11 minutes is good. But remember all ovens are different. They are done when they are lightly brown and firm.

DSC_0069 Serve warm.

 

 

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