Cinnamon Chip Scones

By the way, these scones are THE scones.  They are the best I have ever made and chefs/customers ask me for my scone recipe all the time so please if you like scones do try them because they are indeed “boss”.

Cinnamon Chip Scones

makes 8 mini scones or 4 large ones

Did you know that cinnamon chips have corn syrup and stabilizers in them?  Yah.  So make your own.

Cinnamon Chips

1 tablespoon butter
1 tablespoon of cinnamon
pinch of salt
1/4 cup white sugar

Combine butter, cinnamon, and pinch of salt in a bowl and set aside.  No need to stir.  Heat the sugar in a shallow pan, whisking constantly, until it starts cohere.  Once the sugar is all liquid and starting to turn amber, turn off the heat and whisk in the butter, cinnamon and salt.  Will form naturally into chips.

Scones

4 tablespoons butter, cold, cut into chunks
1 1/2 cups flour
1/3 cup sugar
1/2 tsp baking powder
pinch of salt
1/2 cup “stuff” (in this case cinnamon chips but cranberries is another favorite of mine)
3 oz heavy cream (half and half would work too), plus more for brushing cinnamon sugar (optional)

Preheat oven to 375.

Combine flour, sugar, baking powder, and salt in large bowl.  Cut in butter chunks with pastry cutter, two knives or fingers until the mixture resembles coarse sand with some large pea-size chunks of butter still visible.  Like this:

Then gently stir in the cinnamon chips.

Add the cream and knead, turning the dough gently onto itself until it just comes together.  This is the most important stage and will greatly affect the texture of your scones, so you really can’t be too gentle here.  When it is a mostly cohesive mass (but still a bit crumbly), dump the whole thing onto the counter and shape into a rectangle for mini scones square for large scones of 1″ thickness with your hands.  Ok, dead horse alert, be gentle.

Cut triangles with a bench scraper if you have one, with a butter knife if you don’t.

Place on parchment lined baking sheet.  Brush with extra cream.  Sprinkle with cinnamon sugar.  Bake for @18-22 minutes.  Really, you’re looking for the tops to crack just a little to show they’re cooked through.

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One thought on “Cinnamon Chip Scones

  1. Pingback: Dating is rough. Let’s make scones. | CookSmarts

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