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.
1Tablespoon+ 1 teaspoon baking powder
3Tablespoonscold butter, diced
1cupcinnamon baking chips
2cupscold heavy whipping cream
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.