Wednesday, January 4, 2012

Cinnamon Chip Scones



I have been wanting to make these for forever, but the chance of finding cinnamon chips at the grocery store for some reason is pretty much one in a million... you're lucky if you find some.  I've always been on the lookout, but have yet to come across cinnamon chips... UNTIL NOW!


Yesterday I went grocery shopping with my mom and sister, and almost died when I discovered Hershey's Cinnamon Chips on the shelf!  At first I mistook them for butterscotch chips, but after a second glance, it seemed too good to be true.  Haha.. it's kind of sad that the sight of cinnamon chips makes me this excited, but for those of you who've tried to find these and have failed... you understand where I'm coming from. :)

Anyways, the first thing I wanted to make once I got home was of course... Cinnamon Chip Scones!

They're pretty much addicting... if you've ever had one at Starbucks, you know what I'm talking about. I think it's the cinnamon chips.  They have a different effect than ground cinnamon when it comes to baked goods... an addictive effect.  Don't say I didn't warn you...

Scones seem like fancy, eat-at-tea-time type of treat, but don't be intimidated.  They're actually very easy to make- easier than cookies if you ask me!  I found a generic recipe for scones online and made a few amendments.  For those of you still on the hunt for cinnamon chips... don't give up!  You can find them!  Maybe it was just my lucky day, but hopefully I'll find them again someday soon!

Enjoy!

Cinnamon Chip Scones

Ingredients
3 1/4 cup all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup cold butter, cut into cubes
1 cup + 2tbsp. heavy cream (I used skim milk here and the scones still turned out!!)

Directions
Preheat oven to 425F. Line baking sheet with either nonstick baking mat or parchment paper.
Place flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
Slowly add cubed butter.
Stir in heavy cream/milk until just moistened.
Fold in cinnamon chips and knead dough by hand ~6-8 times.
On a lightly floured surface, divide dough in half and form 2 logs of desired width and length.
Cut logs into squares (makes about 4 squares each); cut squares diagonally in half, creating wedges.
Place wedges on baking sheet and bake 10-12 minutes (until edges and top of scones are slightly browned).
Allow to cool slightly on baking sheet before transferring to wire rack to completely cool.
If desired, you can drizzle icing on top of scones (ratio of ~3/4 cup powdered sugar to 2 tbsp. milk for desired consistency)














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