We may earn money or products from the companies mentioned in this post.
Cinnamon Chip Scones
Ahh…Cinnamon Chip Scones. Nothing better than a cinnamon chip scone right from the oven. Cinnamon chips give the scones a wonderfully warm, spicy flavor. Perfect on a cool fall morning with a cup of hot coffee, tea or warm apple cider. I found this recipe several years ago in one of my many Taste of Home cookbooks and have been making them ever since. I can’t think of a better way to use cinnamon chips than in this recipe.
Cinnamon chips are delicious and can and should be added to as many recipes as possible. With the addition of cinnamon chips, cinnamon chip scones don’t really need any sort of topping, at least in my opinion. I prefer to eat them plain. No butter, jam, jelly or honey. Since discovering cinnamon chips a few years back, I have added them to so many different recipes as possible. Oatmeal cookies and buttery Blondies are a favorite.
This Scottish quick bread is said to have taken its name from the Stone of Destiny, (or Scone),the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Scones can be savory or sweet and usually eaten for breakfast or tea.
A super scone recipe that I found in one of my many Taste of Home Cook books.
- 3 1/4 cups all purpose flour
- 1/3 cup plus 2 tablespoon sugar, divided
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 cup buttermilk
- 1 10 oz package cinnamon baking chips
- 2 tablespoons butter, melted
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in cinnamon chips. Turn dough onto a lightly floured surface; knead gently 10 to 12 times or until dough is no longer sticky. Divide in half, gently pat each portion into a 7-inch circle. Brush with melted butter and sprinkle with remaining sugar. Cut each circle into 6 wedges.
Separate wedges and place on an ungreased baking sheet or baking sheet lined with parchment paper. Bake at 425º for 15 minutes or until light golden brown.
Recent Recipe: Clam and Wild Rice Soup