I’ve been baking for a few days. Today I tried my hand at cinnamon scones. I don’t think these are traditional scones. They are very rich but light at the same time with a bit of a crispy outside. But I’ve been missing the cinnamon chip scones they used to sell at Starbucks and I daresay these are even better – probably because they are fresh.
Cinnamon Chip Scones
Almost totally the same as these Chocolate Chip Scones on Tasty Kitchen.
3 1/4 cups all purpose unbleached flour
1/2 cup granulated sugar
1 Tbsp plus 1 Tsp of baking powder
1/4 Tsp salt
2 cups cinnamon chips
1 Tsp cinnamon
2 cups cold heavy cream
2 Tbsp. melted butter
Sugar & cinnamon for sprinkling
Preheat oven to 375 degrees. Stir together the first six ingredients. Mix in the cream – don’t stir it too much. Turn out on a floured surface and knead for about two minutes. Divide into three equal size balls and flatten each to about a 7-inch circle. Cut each circle into eighths. Put on cookie sheets lined with parchment paper – I used three cookie sheets to give them plenty of space to get bigger – they really grow! Brush with melted butter and sprinkle with cinnamon sugar. Bake at 375 degrees for 15-20 or until golden brown. Best served warm.
These would be fabulous for a Christmas morning breakfast and they really aren’t hard to make at all. So delicious too!
Today’s $2.50 pattern is the Alseid Hat – and the code for today: tree