This is my all time favorite cinnamon scone recipe. My best girlfriend gave me this recipe along with a bag of cinnamon chips for my birthday. It was at a really busy time of the year for me, so I filed the recipe, put the cinnamon chips in the freezer, and before I knew it 2 or 3 months went by. When I finally got around to trying them I could not believe how wonderful they tasted! And now...I can't quit making them!! And eating them!! The cinnamon chips are all natural and come from a small little Amish grocery store. Try to use chips without paraffin...they tend to melt better. So...hope you try them...but be careful...they are addictive. And of course are always best when served right out of the oven with a great latte or espresso!!
Cinnamon Chip Scones ( makes 12 )
3 Cups flour 3/4 Cup cold butter
1/3 Cup sugar + 2 Tbsp 1 Cup Buttermilk
2 1/2 tsp baking pwd 1 2/3 Cup Cinnamon Chips
1/2 tsp baking soda 2 Tbsp melted butter
1/2 tsp salt
Heat oven to 425. Stir together flour, 1/3 cup sugar, baking pwd, baking soda and salt in a lg bowl. Cut butter into 1/2 inch slices and using a pastry blender, mix butter into flour mixture until coarse crumbs form. Add buttermilk. Stir with fork just til ingredients are moistened and soft dough forms. Add cinnamon chips. Gather dough into a ball, pressing gently to hold together. Turn out onto lightly floured work surface; knead briefly, about a dozen turns. Cut dough into 2 halves.
Cut in Butter
Roll or pat one piece of dough at a time into a 7" circle 1/2 " thick. Brush with melted butter and sprinkle with cinnamon and sugar. Cut into 6 triangles and place on cookie sheet lined with parchment paper.
Cut into 6 Triangles
Repeat with second half of dough.
Back 10 min or until tops are golden. Remove from cookie sheet to wire rack.
Serve warm or at room temp. They do freeze well.
I do set my oven rack up one notch when baking these....but that is just my oven.!