These scones are so easy. I got the original recipe from “Taste of Home” and tweaked it a little bit because i thought the original recipe was a bit bland, tasteless. More like a biscut than a sweet bread treat. I use my food processor with the cutting balde to mix the whole shebang, less mess.
Cinnamon chip scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tspn. baking powder
- ¼ tspn. baking soda
- ½ tspn. salt
- ½ tspn. ground cinnamon**
- 8 tablespoons butter, cut and frozen
- ½ cup cinnamon chips (or raisins, currants)***
- ½ cup sour cream
- 1 egg
- Adjust oven rack to lower-middle position and preheat oven to 400°. In a medium bowl (I use the processor, remember?), mix flour, powder, soda, salt, sugar and ground cinnamon. Cut in butter, 1 tablespoon at a time, until the mixture resembles coarse crumbs. (Just pulse in each tablespoon of butter in, then remove this mixture from the processor into a medium bowl for the remainder of the process here).
- Stir in chips, or whatever addition you choose.
- In a small bowl, whisk sour cream and egg together until smooth. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Use your hands to press the dough together against the bowl to form a ball. Place on a lightly floured surface and pat or roll into an 8-9″ circle about 3/4″ thick. Use a sharp knife and slice into 8 triangles, place on parchment paper-lined cookie sheet about 1″ apart. Bake for 15-17 minutes until just lightly golden.
- The glaze I use to drizzle the scones with once cool is ½ cup confectioner’s sugar with 1-2 teaspoons of milk (just enough to reach a drizzling consistency) and just enough ground cinnamon to suit your taste.
- **dutch process cocoa powder(1tablespoon) can be substituted for the ground cinnamon for a chocolaty scone.
- ***add regular or mini chocolate chips or mini M&M’s here for chocolate scones