Cinnamon Chip Scones

All I can say is that this recipe is a keeper.  I feel as cinnamon chips are so underrated and not used near as much as they should be.  They are especially perfect for someone who isn't the biggest fan of chocolate chips (like my boyfriend Jordan).  

I had never made scones from scratch before (always used a box), but they were much easier than I had expected.  

Here is the recipe for homemade cinnamon chips (http://www.brighteyedbaker.com/2012/03/04/diy-cinnamon-chips/)

DIY Cinnamon Chips
Cook Time: 35 minutes about 1 1/2 cups
Cinnamon chips aren't an item that most people have in their pantries, but now you can make your own and have
them available at all times. These will add a delicious dose of cinnamon to any recipe.

Ingredients
2/3 cup granulated sugar
3 tablespoons cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup

Instructions
1. Preheat oven to 200 F. Line a baking sheet with parchment paper and spray paper with a nostick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon vegetable
shortening, and corn syrup until totally combined and crumbly.
2. Spread the mixture out on the prepared baking sheet, flattening out with another sheet of
parchment paper or the back of a spatula into a rectangle about 1/4" thick.
3. Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It
shouldn't be crisp. Let cool completely.
4. Use a pizza wheel to slice the cooled block into small square chips. I made 1/4" squares. Store
in an airtight container until ready to use. They should keep for a long period of time, just like
any other baking chips.

Cinnamon Chip Scones

Serves: 6

 

Ingredients

• 1½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 2¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons butter, frozen
• 1 egg yolk
• ¼ cup plus 2 tablespoons buttermilk (or milk and white vinegar, which I used, see note)
• ½ cup cinnamon chips

Instructions

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt.
3. Cut the frozen butter into small chunks and use a pastry knife to cut into the dry ingredients until the mixture resembles peas in sand.
4. In a separate bowl, beat the egg yolk and buttermilk (or milk and vinegar) rapidly, for about a minute. Add to the dry ingredients and stir just until combined. Fold in the cinnamon chips; do not overwork dough!
5. Place the dough on a flat-parchment covered surface and knead lightly a few times. Shape the dough into a round, 1-inch thick, and cut into 6 even triangles, pizza style.
6. Place the scones on the baking sheet, spaced apart, and bake in the preheated oven for 12-15 minutes. Make sure that a toothpick inserted into the center of one of the scones comes out clean at the end of the baking cycle.

Notes

If you want to substitute milk and white vinegar for buttermilk, add milk to 1 tablespoon of vinegar in a measuring glass to reach the 1 cup line, let sit for five minutes, and use the amount the recipe calls for.   

Also, I want to try this recipe sometime soon when I have the ingredients and see the difference....

Cinnamon Chip Cream Scones

Cook Time: 15 minutes

4 large or 8 small scones

These cream scones are bursting with fresh cinnamon chips for an amazing flavor. Make your own cinnamon chips to really get the full effect!

Ingredients

Scones
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup cinnamon chips
• 1/2 cup whipping cream
• 1/4 cup half-n-half, plus 1 tablespoon if needed
Topping:
• half-n-half, for brushing
• cinnamon sugar (about 1 part cinnamon to 4 parts sugar)
• coarse sugar

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and baking powder. Whisk in cinnamon chips.
2. In a separate bowl, beat whipping cream and half-n-half rapidly, until thickened. Pour into dry ingredients and fold in partially with a spatula. Use your hands to knead the ingredients together until just combined; be careful not to overwork the dough. If the dough seems too dry, add another tablespoon of half-n-half.
3. Place the dough on a baking sheet lined with parchment paper. Using another sheet of parchment paper on top to prevent sticking, flatten into a round about 3/4" thick. Slice, pizza-style, into 4 or 8 triangles, depending on how large you'd like your scones to be.
4. Separate the scones on the baking sheet and place the sheet in the freezer for 30 minutes. Toward the end of this time, preheat your oven to 375 F.
5. After removing the scones from the freezer, brush the tops and sides with half-n-half and sprinkle liberally with cinnamon sugar. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a scone comes out clean. Allow scones to cool for about 5 minutes before brushing with more half-n-half and sprinkling with coarse sugar.