I finally have my Cinnamon Chip Scones and I am one happy lady! Now that I can make my own Cinnamon Chips I can make these scones whenever I want.
This is actually the first time I’ve ever made American style scones. Normally, when I make scones, I make English scones. There are many variations you can make to an English scones so I’ve normally stuck with my own recipe. But I wanted to make the heavier, bready, triangular scone that I find, and love, in American bakeries.
I ended up deciding to base these scones on a Simple Scone recipe from King Arthur Flour. It was a great recipe to start with and gave the scones the bread-like texture that I was looking for. If you don’t want to make your own cinnamon chips, you can also buy cinnamon chips online at King Arthur Flour.
So where do I put these scones in my index? Are they a breakfast food, or a snack? I find it hard to eat foods like scones at breakfast time. It’s all in my head, I know. But scones have always been something that I eat at Afternoon Tea time. I can see why people would like them for breakfast though. You can quickly reheat the scone and eat on the run! Whatever time of day you choose to eat the scones, I’m sure you’ll enjoy these Cinnamon Chip Scones.
- 2 3/4 cups all purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter
- 1 cup cinnamon chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- milk for glaze
- cinnamon sugar for top, optional
- In a large mixing bowl, combine the flour, sugar, salt, baking powder and cinnamon.
- Cut the butter into cubes and add to the flour mix. Using your hands, rub the butter into the flour mix until the mixture is like breadcrumbs. It's OK for some larger chunks of butter to be visible.
- Stir in the cinnamon chips.
- In a separate bowl, beat the eggs with the vanilla and milk. Add the liquids to the dry ingredients and stir until the dough is moistened but not sticky. If the dough feels too dry, add some extra milk. The weather can effect how the flour absorbs, so at different times of the year you may need more milk.
- Line a large baking sheet with parchment paper and sprinkle the paper with flour.
- Divide the dough in half and put the two halves on the baking sheet. Press the dough into 6" circles. They should be about 3/4" thick.
- Using a pastry brush, brush each circle with milk. Sprinkle the top with some cinnamon sugar, if desired.
- Using a sharp, cold knife, cut the dough into 6 wedges. Pull the wedges away from each other slightly.
- Place the baking tray with the dough into the freezer for 30 minutes, uncovered. This helps achieve the best rise and texture for the scone.
- Pre-heat the oven to 425° F while the dough is in the freezer.
- Bake the scones for 20-25 minutes or until they're golden brown.
- Remove the scones and allow to cool slightly on the pan. Serve the scones warm.