I tell my family that I should have been born English and/or Scottish all the time. I am totally enamored of both and as a result I totally enjoy tea and scones. I am not and never will be a coffee girl. No, for me it is tea. Whether it be hot or cold it is my favorite drink and nothing pairs better with it for me than scones.
I have tried many scones from many places and have also made numerous recipes trying to find my idea of a perfect cinnamon scone. I think I have finally come up with a recipe that I really like and I know that my children love it too. The recipe is easy to throw together for breakfast on the weekend or would make a great addition to a brunch menu.
1/3 c. sugar
2 c. flour
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. cold butter (cut into squares)
2/3 c. heavy whipping cream
1 tsp. vanilla
2/3 c. cinnamon chips
1/2 tbsp. cinnamon sugar
Preheat oven to 350 degrees.
In the bowl of a food processor fitted with the pastry blade pulse the sugar, flour, cinnamon, baking powder & salt until mixed. Add the butter mixing until the butter is cut into the mix and it looks like coarse crumbs. Combine the cream, egg and vanilla and whisk together. With the food processor on slowly add the milk mixture. Once the dough forms a ball and pulls away from the walls stop the food processor. Hand fold or mix with a spoon the cinnamon chips into the dough. Using your hands or a rolling pin flatten the dough to about 1/2 inch thick, sprinkle on the cinnamon sugar and slice into triangles. You can either do this using a circle or a rectangle shape for the dough. Carefully move to a parchment or silpat lined baking sheet and bake for 20-25 minutes. These can be served warm or at room temperature.
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