Another one of my “almost famous” recipes is this super easy, yet super yummy recipe for homemade Cinnamon Chip Scones.
I made some this week to take to a morning meeting at work, so I thought I would share with you.
The first time I had these was at a friend’s house for a holiday party. Brenda is quite the chef, baker, and entertainer. We all raved about these scones, but I had never attempted making them before. I assumed they were difficult. And truthfully – every scone I ever had before this was less than exciting….. Many I’ve had were quite dry and lacking in anything that really made me want to do cartwheels.
And though they end up looking like they would be something difficult or time consuming to make, they are really easy.
So here we go.
Start by mixing the dry ingredients together (I often do this the night before and put in a bowl with a lid, so I can make fresh in the morning by simply adding the wet ingredients and baking):
2-3/4 cup Flour
1 TBSP Baking Powder
1 tsp Baking Soda
1/4 cup + 2 TBSP Sugar
Pinch of Salt
2 tsp Cinnamon
Then add 1-1/2 sticks of cold butter, sliced and cut in with a pastry blender (Sorry, Kurt – I told you there was no butter in them – just keep believin’ that – Wink! Wink!)
and with the magic of the pastry blender (who needs a food processor?! – have had two – gave away – over-rated), in a matter of about 2 minutes, it becomes a crumbly mixture like this:
Then you add 3/4 cup (or a little more if it is too dry) Buttermilk and 1 TBSP Vanilla with a wooden spoon just until dough forms a ball.
Then you transfer it to a floured surface, blend in a bag of Cinnamon Chips, and shape into a 15 x 3″ rectangle.
Cut it in half, then each half in thirds, then each third on a diagonal into triangles – like this:
I then brush with a little bit more buttermilk or water, sprinkle some coarse raw sugar on top, place on baking stone (I use 2 with 6 on each) – allowing room for them to GROW. They go in the oven looking like this:
Bake at 400 degrees F for 10-15 minutes, and they come out looking like this:
These are truly best served the day they are baked. If you store them in an airtight container or bag, they get soft and lose the crispy outside that contrasts so well with the tender inside and makes them so amazing.
Cheers & Hugs,