These scones are a winter comfort breakfast, with a warm cinnamon scent.
I’m a cinnamon-aholic. I’m always on the lookout for recipes using cinnamon — even entrees such as Bolognese sauce or moussaka. I sprinkle it over oatmeal, add it to muffins and other baked goods, and sprinkle it over leftover rice and eat it with milk as if it’s cereal.
These cinnamon chip scones are one of my favorite weekend breakfasts. They’re pretty easy to make. And, if you don’t have buttermilk, use buttermilk powder instead. Add it to the dry ingredients and then use 1 cup of water. I keep a canister of buttermilk powder in the refrigerator for pancakes and these scones.
Cinnamon Chip Scones
Makes 12
3 cups 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 (1 1/2 sticks) cold butter, cut in half-inch slices
1 cup buttermilk
10-ounce pkg. Hershey's Cinnamon Chips (1 2/3 cups)
2 tablespoons melted butter
2 tablespoons sugar or raw sugar
Heat oven to 425°. Stir together flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter using fingers or a pastry blender until coarse crumbs form. Add buttermilk; stir with a fork just until ingredients are moistened and soft dough forms. Add cinnamon chips.
Gather dough into a ball, pressing gently to hold together. Turn out onto slightly floured surface; knead briefly, about a dozen turns. Cut dough in half.
One at a time, pat each piece into a 7-inch circle that's a half-inch thick. Brush with half the butter and sprinkle with half the sugar. Cut circle into 6 triangles. Place on ungreased cookie sheet 1 to 2 inches apart. Repeat with remaining circle.
Bake 10 to 12 minutes until tops are pale golden. Remove to a wire rack to cool. Serve warm or at room temperature.
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