Cinnamon Scones

3 1/4 cups AP flour

1/3 cup + 2 TBSP sugar, divided

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter, cubed.

Hint  - put butter and grater in freezer for 1-2 hours.  Then grate butter when ready to mix.  Small flakes melt better than cubed butter when baking.

1 cup buttermilk, cold not room temp

1 package (10 ounces) Cinnamon chips

2 TBSP butter, melted

1. In large bowl combine flour, 1/3 cup sugar, baking powder and baking soda, and salt.

2. Cut in butter until mixture resembles coarse crumbs.  Use pastry cutter or 2 knives

3. Stir in buttermilk just until moistened.

4. Fold in chips.

5.  Turn onto lightly floured surface.  Knead gently 10-12 times or until dough is no longer sticky.

Divide in half.

Gently roll or pat each portion into 7 inch circle.

6.  Brush with melted butter and sprinke with remaining sugar.

Hint.  Using tourmaline sugar instead looks more professional. 

7.  Cut into 6 wedges.  Separate and place on parchment lined baking sheet.

8. Bake at 425 for 10-13 minutes. 

These can be made ahead and frozen raw (flash freeze, then store in freezer bag).  May need a couple extra minutes to bake.

Note:  if using this recipe for fruit scones, you need additional sugar to make up for sugar that was in cinnamon chips.

Audrey Zweifel