Instructions

1. 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).
2. Stir in chips, or whatever addition you choose.
3. 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.
4. 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.
5. **dutch process cocoa powder(1tablespoon) can be substituted for the ground cinnamon for a chocolaty scone.
6. ***add regular or mini chocolate chips or mini M&M’s here for chocolate scones