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