For some reason, I’ve really been craving scones with cinnamon chips lately. I don’t really question the “why”…I’m just gonna go with it! 🙂
These scones are delicious for any time…breakfast, snack, whenever the mood (or craving in my case) strikes! The icing is optional but OH so good!!!
Taking the flour, sugar, baking powder and salt…
…and ,using my pastry blender, I cut in the cold butter til the mixture looked like crumbs.
Adding those yummy cinnamon chips.
Here, I’m lightly kneading the dough.
Patting the dough into a rectangle that’s about a half inch thick.
Using a sharp knife, I cut the dough into triangles. If you want mini scones, just cut those triangles in half.
In this pic, I’m brushing the beaten egg onto the scones…this makes them slightly crunchy on the outside, light and soft on the inside. 😉
They’re all baked…now for the cinnamon icing! This is optional but SOOO GOOD!
Now, drizzling the icing on…I can’t wait to eat one…okay, maybe more than one…
Cinnamon Chip Scones
1/3 Cup Cold Butter
1 3/4 Cups All-Purpose Flour
3 Tbls Sugar (Sometimes I sneak in a lil more…shhh!)
2 1/2 tsp Baking Powder
1/4 tsp Salt
1 Egg, beaten
1/2 Cup Cinnamon Chips
4 Tbls Half & Half (give or take)
1 Egg, beaten (to glaze tops)
1 1/2 Cups Powdered Sugar
1/4 to 1/2 tsp Cinnamon (depending on your preference)
2-3 Tbls Milk
Heat oven to 400°F. Line a cookie sheet with parchment paper. (If you don’t have parchment paper, just leave the pan ungreased.)
In a bowl, add the flour, baking powder and salt. With a pastry blender, or two knives, cut in the cold butter til mixture looks like coarse crumbs. Stir in 1 beaten egg, the cinnamon chips and enough half & half so the dough leave the sides of the bowl.
On a floured surface, lightly knead the dough 10 times. Pat the dough into a rectangle that’s approximately 1/2-inch thick. With a sharp knife, cut dough into triangles. (It helps to dip the knife in flour too.)
Place the scones onto the cookie sheet and brush with the other beaten egg. Bake 10-12 minutes or til light, golden brown. Immediately remove from cookie sheet and allow scones to cool on a wire rack.
In a small bowl, whisk together the powdered sugar and cinnamon. Whisk in enough milk to get your desired drizzling consistency. Drizzle over cooled scones. (And try not to drool too much!)
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris All rights reserved