Cinnamon Chip Scones

13 Dec

I have to confess: I went back to the King Arthur store. I’m considering pitching a tent and wintering there. Eventually I did build up the chutzpah to leave, and obviously I came away with some great finds–including some cute little cinnamon chips that I decided to mix into scones for a warming breakfast treat.

I had only ever made scones once before in my life, and suffice to say they were not an overwhelming success. So, while the idea of cinnamon chip scones sounded delicious and perfect, I was not confident in my ability to pull them off. But, I think you’ll agree, they turned out quite beautifully.

Cinnamon Chip Scones

Adapted from Big, Bold, Beautiful Food

Printable Recipe

2 cups flour

1/2 cup and 2 tablespoons sugar, divided

2 1/2 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter

3/4 cup and 2 tablespoons heavy cream, divided

1/4 sour cream

3/4 cup cinnamon chips

Preheat oven to 425°. Sift together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Measure the heavy cream and sour cream and put both back in the fridge so they remain cold. Measure the cinnamon chips and place those in the fridge too.

Cut the butter into small pieces, and using a pasty cutter or a fork mix the butter into the flour mixture until the flour resembles a coarse meal. (You could also use a food processor–pulse the two together until the consistency is right.)

Mix in the cinnamon chips. Add the heavy cream and sour cream and mix together as well as you can. The dough will be very crumbly and only vaguely resemble a dough, but press on. Dump the dough out on a lightly floured work surface and shape the dough into a circle, pressing it together so it holds its shape.  Pat it flat, or use a rolling pin. Cut the circle into eight wedges and transfer to a baking sheet. Brush the tops with the rest of the heavy cream and spinkle with remaining sugar. Bake 15-20 minutes or until golden brown.


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