Amazing Cinnamon Chip Scones
photo by Bayhill
- Ready In:
- 36mins
- Ingredients:
- 11
- Yields:
-
12 scones
ingredients
-
Dough
- 768.91 ml all-purpose flour
- 78.78 ml sugar
- 12.32 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 177.44 ml cold butter
- 236.59 ml buttermilk
- 283.49 g package cinnamon baking chips
-
Topping
- 36.97 ml melted butter
- 29.58 ml sugar
- 4.92 ml cinnamon
directions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold butter, with a pastry blender, until it resembles course crumbs.
- Stir in buttermilk until moistened.
- Fold in cinnamon chips.
- Knead gently (10-12 times) or until dough is no longer sticky on a lightly floured surface.
- Cut the dough in half. Then gently roll each portion into a 7 inch circle.
- Brush each circle with melted butter.
- In a separate bowl, combine the sugar and cinnamon for the topping. Then sprinkle the mixture onto the circles (You can add more sugar and cinnamon if you like).
- Cut each circle into six wedges. Then separate the wedges and place on an ungreased baking sheet.
- Bake at 425 degrees for 11-13 minutes or until lightly brown.
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Reviews
-
Outstanding scones!! We loved these quick and easy, not overly sweet scones. My husband doesn't like scones that are sickening sweet, so these got two-thumbs up from him as soon as he took his first bite. I didn't have any buttermilk, so I used the common buttermilk substitution of 1 TBSP lemon juice in 1 cup milk and let it stand for 15 minutes. It worked perfectly in this recipe. Cinnamon baking chips are hard to find in my area, so when I find them I stock up and keep them in the freezer. I am always looking for recipes using these chips so I was thrilled to find this one. Thank you for sharing this wonderful recipe...it is definitely a keeper!! **Made for My 3 Chefs - October 2013**
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Two things at the top of my favorite list are cinnamon and scones so how could this recipe miss! The scones came out beautifully well risen and with a perfect texture and sweet level. Add to that the little cinnamon morsels in the scones and a mug of cinnamon coffee and we have one very happy breakfast. Used Splenda to sweeten and made just 4 scones. Two disappeared with the coffee and the other two will vanish in the not too far off future. Made for PAC, Spring 2014.
RECIPE SUBMITTED BY
G8torLax
Birmingham, Alabama
I love to play soccer, basketball, and the trumpet. I just getting interested in cooking. I also love animals and have a dog, 4 cats, and 2 guinea pigs.