Cinnamon Chip Scones.
Cinnamon chip scones, coming right up!
I got this scone recipe from a friend’s sister, and it is to die for. I have mentioned before that I do not really like pastries or scones. Pastries usually have too much bread and not enough flavor, and scones are a bit too dry for my liking.
But I’m sure if there was a pastry covered in gravy and hot fudge, smeared with butter and topped with coconut and bacon, I’d be all over that.
It sounds gross, but really, I’m sure it is fabulous.
Cinnamon Chips. Hmm.
Not too sure how I feel about these. I love cinnamon. We go through it like dirty socks.
Maybe it is because I eat chocolate chips by the pound? I eat them in yogurt, pancakes, oatmeal, ice cream, salads . . . you get the drift.
And no, I don’t really eat them in salads. Because you know I don’t eat salad.
Back to these cinnamon chips – I popped a few of these like I was Lindsay Lohan popping . . .you know.
I just didn’t enjoy these alone. I usually eat a bucket few chocolate chips as a sweet treat, but won’t be doing the same with these.
They are, however, excellent when mixed in something.
I topped the scones with some raw turbinado sugar for a tasty crunch. I think adding some course sugar makes the scone.
These scones were anything but dry. They were moist and soft. A bit chewy, they just burst with flavor. The cinnamon chips are perfect.
Are you a scone or pastry person? I’m an everything person. But I’m really a bacon person. And a cheese person. And a chocolate person.
I’m certainly not a veggie person.
But I’m not telling you anything you didn’t already know.
Cinnamon Chip Scones
- 3 1/4 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cups cold butter
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3/4 cup cinnamon chips
- Preheat oven to 425.
- In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in cinnamon chips. Turn onto a lightly floured surface and knead gently.
- Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut each circle into 6 or 8 wedges.
- Bake at 425 for 13-15 minutes.
Make these for breakfast or brunch, or even for dinner like I did. Spread them with jam, butter or nut butter. Or crumble them in oatmeal!
Or dip them in gravy. Don’t know anyone who would do that. People are weird.
[photos by sarah fennel]