I bought several bags of cinnamon chips this past holiday baking season, and these scones were definitely worth the use of some of my precious chips. You can find cinnamon chips at some retailers during the non-holiday season if you are lucky, or you can always order them online. These scones are delicious warm out of the oven, but they are also still tasty once cooled. Don't skip the coarse sugar on top - it really adds something special. Also don't let these terrible photos deter you. The scones do not look like tumors in person!
CINNAMON CHIP SCONES
Adapted slightly from Taste of Home
3 1/4 cups unbleached all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
1 package (10 ounces) cinnamon baking chips
2 tablespoons butter, melted
2 tablespoons coarse sugar
1. 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.
2. 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-in. circle. Brush with butter and sprinkle with coarse sugar.
3. Cut each circle
into six wedges. Separate wedges and place on an ungreased baking
sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve