Cinnamon Chip Scones

   

    I wish I could claim this recipe as my own! Delicious, light, fluffy pastries with the surprise of...cinnamon chips! I had no idea there was such a thing!!

     I was introduced to these by a co-worker who also shared the recipe she found in "Taste of Home." It is very easy. The chips can be found at your local "superstore" as well as online. Other chip options include toffee and butterscotch. 

     The only other ingredient in the recipe I don't normally keep on hand is buttermilk. An "alternative buttermilk" can be made by adding lemon juice to regular milk, but the real thing does seem to make a difference. These scones taste just like cinnamon rolls, but without the "swirl."

     I have made these for breakfast and brunch. They have been well received! Delicious right out of the oven, they are also good the next day. Just microwave 15 seconds.

Cinnamon Chip Scones

3-1/4 cups 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, cubed 

1 cup buttermilk 

1 package (10 ounces) cinnamon baking chips 

2 tablespoons butter, melted

Optional: If you have any, 1/2 cup active sourdough starter adds a new dimension.

     Preheat oven to 425F. Combine dry ingredients. With a pastry blender or a fork, cut in the butter. Add buttermilk (and sourdough starter if you have it) and stir until just combined. Fold in the baking chips. Turn out the dough on to a lightly floured surface and knead gently, adding a small amount of flour if necessary, until dough is cohesive. Divide in half. Gently pat each half into a 7-inch circle. Cut each circle into 6 wedges. Brush with melted butter and sprinkle with sugar. Bake 10-13 minutes or until lightly browned.

     The scones can be glazed if desired. Combine 1 cup powdered sugar, 3 tbsp milk, and 1/2 tsp vanilla extract.