I have a secret to share with you all…
I never used to like scones.
I always found them to be too dry, and just not quite sweet enough to satisfy my sweet tooth.
But all of that went out the window the day I made these.
This recipe for Cinnamon Chip Scones is the only one that I’ve ever had that could provide the texture and sweetness that I desire in a baked treat.
They come out so incredibly moist, I’d say they’re more comparable to a muffin-cookie combo, rather than a scone.
This recipe actually came with me from when I lived with my parents, so it’s been around for a while. I actually can’t remember the last time I made them, but I’m sure my waistline probably thanks me.
They’re decadent. And pretty much impossible to eat just one.
So if you’ve ever shunned scones like I once did, please give them another chance…
You’ll fall in love. Just like I did.
They’re good to the very last crumb.
Cinnamon Chip Scones
- 3-1/4 cups flour* (I used 2 cups whole wheat pastry flour + 1-1/4 cups all-purpose, but all all-purpose will work just as well)
- 1/3 cup + 2 tbsp sugar, divided
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cold butter
- 1 cup buttermilk**
- 1 package (10 oz.) cinnamon-flavored baking chips
- 1 tbsp butter, melted
**If you don’t have buttermilk on hand, just mix 1 tbsp lemon juice with enough milk to equal 1 cup. Let sit for 5 minutes.
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. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-inch circle. Brush with butter and sprinkle with remaining sugar.
Cut each circle into eight wedges*. Separate wedges and place on an ungreased baking sheet. Bake at 425 degrees for 10-12 minutes, or until lightly browned. Serve warm. ENJOY!
*Note: Cut the wedges into whatever size desired. You can cut each circle into 6, 8, or 12 wedges. Just be sure to adjust baking times.
6 wedges = 12-15 minutes
8 wedges = 10-12 minutes
12 wedges = 8-10 minutes
Start by combining your dry ingredients.
Then add in your buttermilk,
and mix until just moistened.
Next, fold in your chips. Cinnamon chips can be very difficult to find, but any chips work well in this recipe – chocolate, butterscotch, peanut butter, etc.
Now, get those muscles ready and gently knead your dough until it’s no longer sticky.
Divide the dough in half and gently pat into 7-inch circles.
Now brush your dough circles with the metled butter and sprinkle with remaining sugar.
Using a pizza cutter, cut each circle in your desired number of wedges,
and separate on an ungreased baking sheet.
Bake at 425 degrees for length of time matched to number of wedges in recipe above.
I snagged one immediately after taking them out of the oven this morning and enjoyed it with a nice hot mug of coffee.
And now, if you’ll excuse me…I think it’s about time to go grab another one.
They’re too tasty to leave alone!
Question for the Day:
Do you like scones??