By SaraEMiller on August 24, 2006
Photo by j1m404
Photo by j1m404
"This is a simple, delicious scone recipe that works well using a mixer or a food processor."
Serving Size: 1 (641 g)
Servings Per Recipe: 1
"Awesome recipe. Every time I make these they go fast. Instead of patting the dough into one single round, I pat it into two smaller ones, cutting each round into 8 wedges and only bake them for 12 minutes. This works great because then there are more to go around. Also if you don't have buttermilk on hand or don't like using it, like me, you can use sour milk. In your measuring cup pour in about 1 1/2 to 2 tsp of white vinegar and then add the milk up to the 3/4 cup line."
"I love both blueberry and cinnamon scones, but have never thought to make one until my local bakery said they are no longer going to offer them. This really was a wonderful recipe. Soft yummy dough. I did add more cinnamon to the batter. Thanks"
"These are delicious and easy to make. The egg, which I've not added to scones before, gives them a more cakey texture, which is more delicate, tender, and moist, than a traditional scone. Exactly what I was looking for this morning - thank you so much, Sara, for sharing the excellent recipe! I cut the butter in using a pastry cutter, and mixed it with a spoon - no mixer or food processor needed! I also mixed the cinnamon chips in with the dry ingredients, and then added the wet ingredients, which made them easier to mix in. I shaped the dough into a round, and cut it into wedges, right on the parchment paper. I'll definately make these again!"
"I made these a few hours ago and they turned out perfect. The texture is light yet substantial, crunchy around the outside and tender inside. I subbed half whole-wheat pastry flour and it worked great. I'm already plotting when to make them again!"
"This is an awesome recipe!! So easy and incredibly delicious. I did watch them in the oven though; 18 minutes at 375 would have been a little too much; I turned down the heat and lowered them in the oven for the last 5 minutes. They were all gone before they had all cooled off! -the only problem is, now I have to find more cinnamon chips; they are so hard to find!!"
"Fabulous. I have found cinnamon chips at Fry's (Kroger's) during the Christmas season! I also add 1 tsp. cinnamon to the dry ingredients."
"These are phenomenal! I've also made them with walnuts and chocolate chips, pecans and chocolate chips, and they even tasted great with dried fruits! They were a hit at work when I made them for one of our monthly breakfasts. People still request them (and the recipe). Yes, King Arthur's Flour is the only place I've found the cinnamon chips - and they're worth it. Enjoy!"
"These are perfect. I make them every year around Renesaince festival to keep my husband from buying them there. They are so simple to make and soo tasty!"
"My local bakery stopped making these a few months ago so I have been desperate to find a good recipe so I could make them myself. This appears to be the one! Next time I make these I'm going to add a 1/2 teaspoon of cinnamon to the dry ingredients just because I can never get enough cinnamon!"
"These were wonderful. They smelled so good that we couldn't resist trying one hot out of the oven!! I had never tried to make these before, and they were so easy!! They will be made time and time again."
"OHHH! To awaken to the aroma of freshly brewed coffee and CINNAMON !! (DH arises before I do!) These are WONDERfUL, and need absolutely nothing else added -- no butter, jam, nor marmalade !! The cinnamon chips are not always available, so grab a few packages, when you see them -- or there is always King Arthur's. We don't even sprinkle the top. Thanks, SaraEMiller. Janey"
"This is a similar recipe that I make. I leave out the egg, and increase sugar to 1/3c. I mix it all with my kitchenaid mixer with the hook, adding the chips last. I don't brush the top with eggwash. These are moist, easy to mix up and cleanup is a breeze. ONE BOWL. A great scone on a cool morning."
"This was a rather good. I mixed chocolate chips instead of cinnamon chips. Though the directions left me assuming at one time, they turned out well. A more nutritional dessert for even children, I plan to make them again. Thanks"