I am learning and wanted to share with you the trick I have learned in making my scones – do not put in too much liquid. The end target for your cinnamon chip scone is a scone that appears a little dry when you pour it on to the counter. When you begin to knead the dough, you will find that the dough is not as dry as you thought it was. try it and see if this Tuesday’s Tip – Cinnamon Chip Scones works for you.
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.