Many of you have probably been wondering what would be my first post on my re-branded blog. I honestly didn’t need to think too hard about it, because I knew right away that I wanted to resurface a favorite recipe that needed some updating. Years ago, I developed this scone recipe and realized that over time I’ve made tweaks to it that produced even better results.
These cinnamon chip scones are one of our favorite breakfast treats. Honestly. Especially with a cup of coffee.
Last month, I got my hands on a bounty of Hershey’s Cinnamon Chips on clearance at Walmart. This was clearly a sign that I had to make these scones. It was perfect timing as we were leaving that weekend for a beach trip with a bunch of friends. I made the scones and brought the batch with us to share. They were well received!
The trick is to not over-mix the dough and sprinkle with a little bit of sugar. Be ready to share with friends, but also be ready for them to come back for more!
If you can get your hands on some cinnamon baking chips, then you must make this breakfast treat. These cinnamon chip scones are soft and airy on the inside, and packed full of flavor with a crispy edge. Simple ingredients, simple steps, incredible taste.
- 3 1/4 cups flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 Tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons cold butter, diced
- 1/4 teaspoon cinnamon
- 1 cup cinnamon baking chips
- 2 cups cold heavy whipping cream
- raw sugar
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicone liner. Or, use a baking stone as I prefer.
In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon and salt. Cut the cold butter into the flour mix using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
Stir in the cinnamon chips. Pour the whipping cream into the bowl all at once, then gently stir with a wooden spoon just until ingredients are moistened. Turn the dough out onto a lightly floured surface, or pastry mat, and knead very gently until dough forms. Do not over knead. The dough should be somewhat cracked still. Again, it is very important not to over mix.
Divide the dough into 3 equal balls. Working with one dough ball at a time, slightly flatten into a thick 6-inch round, then cut into 8 equal triangles. Transfer the triangles to the prepared baking sheet or stone, spacing 2 inches apart. Sprinkle with raw sugar.
Bake for 22 to 24 minutes, until golden brown. Serve warm, or at room temperature. Store in an airtight container at room temperature for up to 3 days.