In honor of my son's upcoming 20th birthday, I'm sharing the recipe for his favorite cinnamon chip scones! The cinnamon chips used to be available at King Arthur Flour, but they've discontinued selling them. My son does NOT like what they're selling now, but a quick Google search showed other companies still do. I'll have to research which ones taste similar. Meanwhile, here's the recipe:
Cinnamon Chip Scones
1-1/4 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
1/2 cup soy flour
2 Tbls. ground golden flaxseed
1/4 cup sugar
1 T baking powder
1 tsp. salt
1 tsp. cinnamon (Vietnamese preferred)
1/4 cup butter, cold
1/2 cup mini cinnamon chips
3/4 cup milk (use about 1/2 cup for rolled scones)
1 egg
Preheat oven to 400 degrees F. Prepare baking sheets with parchment paper. Set aside.
Combine dry ingredients in a large bowl. Cut butter in until crumbly. Stir in chips. Combine egg and milk (use ½ cup milk if rolling out scones). Stir into dry ingredients until uniform.
For drop scones, using large baking scoop, form scones and space about 2 inches apart on baking sheets (8 to a pan).
For rolled scones, pat or roll dough on a floured surface to a 3/4” thickness. Cut with a 2" floured biscuit cutter, rerolling scraps to use most of the dough. Alternately, divide the dough in half and roll each to a circle, 3/4" thick, then cut each circle into eight wedges. Place the scones about 2 inches apart on baking sheets (8 to a pan).
Bake scones for 12-14 minutes or until just starting to brown. Cool slightly on wire racks and serve warm.
Makes 16 - 2” scones.
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