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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe from TOH magazine that I hope to try soon, just need to remember to shopped for cinnamon chips. The author wrote this about the scones: “These scones will melt in your mouth,” writes Barbara Humiston of Tampa, Florida. “They’re delicious hot, warm or even cold!” Ingredients:
3 1/4 cups all-purpose flour |
1/3 cup plus 2 tablespoons sugar, divided |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup cold butter, cubed |
1 cup buttermilk |
1 (10 ounce) package cinnamon baking chips |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs(I use a food processor for this). Stir in buttermilk just until moistened. Fold in chips.
2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
3. Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.
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