I first shared this recipe I am “almost famous” for about two years ago here.
I made them twice this week for two different occasions, so when time came for me to decide on a watercolor painting for #WorldWatercolorMonth today – Cinnamon Chip Scones it was.
My painting does not do these amazingly yummy scones justice, but trust me, you and anyone you serve these to will LOVE them.
Here is what they really look like.
Cinnamon Chip Scones
2 3/4 Cups Flour
1/4 cup Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
Pinch of Salt
2 tsp Cinnamon
1 tsp vanilla
1 1/2 Sticks Cold Butter
3/4 – 1 Cup Buttermilk (easy substitute is 1Tbsp white vinegar added to 1 cup milk)
1 10 oz. bag Hershey’s Cinnamon Chips
Coarse Raw Sugar for Sprinkling
Preheat oven to 400 degrees F.
In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut butter into small cubes and cut into dry ingredients with a pastry blender until coarse crumbs are formed. Pour in vanilla and buttermilk, and mix with pastry blender just until incorporated. Pour in bag of cinnamon chips. Dump dough onto counter and gently shape into a 15″ x 3″ rectangle. Cut dough in half, then each half in half, then each quarter in half, so that you have 8 rectangles. Cut each rectangle on the diagonal to form 16 triangular shaped scones.
Place on backing stone or cookie sheet, brush with some milk or water, and sprinkle with coarse raw sugar. Bake at 400 degrees F for 10-15 minutes. Cool for a few minutes on stone or cookie sheet, then remove to cooling rack to cool completely. Best served immediately.
Cheers & Hugs,