This post is 100% for my wife. Probably her favorite thing in the world is scones. Make them cinnamon chip scones and I have hit the jackpot. The only challenge is finding cinnamon chips in the store. Now I would be remiss if I didn’t give my daughter props. She was home on break and was wrist deep in scone batter. She loves the Pioneer Woman’s scone recipe so that was our base. We mostly improvised on the rest. One insight I will share is my wife likes a dry scone which is probably the way they are supposed to be created. The key is that they come out a bit crumbly, not to moist.
Ingredients (adapted from The Pioneer Woman):
- 3 cups All-purpose Flour
- 1/3 cup Sugar
- 5 teaspoons Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 2 sticks Unsalted Butter, cut into 1 tbsp pieces, chilled
- 3/4 cups fat-free half and half or heavy cream
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 cup Cinnamon Chips
Preheat oven to 350 degrees.
In a large bowl, mix together flour, sugar, cinnamon, and baking powder. Keep butter in the fridge until ready to use. Cut butter into pieces. Then cut into dry ingredients
with a pastry cutter until mixture resembles coarse crumbs.
Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
Aim on the light side for the liquid. Turn onto work surface and you want the mixture will be very crumbly and falling apart.
Form into a ball and top with the cinnamon chips
and knead into the dough until the chips are incorporated. Take a rolling pin and gently roll out. Form into a large circle.
Cut into wedges – pie shape. Transfer to a parchment lined cookie sheet
and bake for 20 to 25 minutes. Allow to cool completely.
You can stop here or add a caramel glaze.
Serve and enjoy!