I have had a bag of Hershey's Cinnamon Chips in my pantry for about 3 months now. I wanted to make Cinnamon Chip Scones, but I was afraid of scones. I think I was getting held up at the phrase "cut in butter" because I had never done it before, nor did I have the proper tool. I have since learned that you don't really need a cutting tool to be successful and that Cinnamon Chips do no good just sitting in a pantry!
Cutting the butter in can be done a number of ways. You can use an actual pastry blender, a fork, your fingers, or a food processor (the method I chose). I combined the flour, sugar, baking powder, baking soda and salt together first in the food processor. I then added the cubed butter and ran it until "coarse crumbs" were formed. I then added the buttermilk and pulsed until a dough was formed. Next, I removed the dough from the food processor bowl and put it into a mixing bowl where I incorporated the cinnamon chips by hand.
Not including baking time, this recipe took about 15 minutes to put together. It was very, very simple and had great results! The scones weren't too sweet and had a great texture. The buttermilk helps with the flakiness factor and makes the scones fluffy instead of dense.
In making this recipe again, I would cut down on the cinnamon chips. As you can see in the pictures, each scone is jam-packed. This is probably a matter of taste, but I prefer a little more plain-ness. SO go ahead, give the recipe a try -- it couldn't be any easier!
Cutting the butter in can be done a number of ways. You can use an actual pastry blender, a fork, your fingers, or a food processor (the method I chose). I combined the flour, sugar, baking powder, baking soda and salt together first in the food processor. I then added the cubed butter and ran it until "coarse crumbs" were formed. I then added the buttermilk and pulsed until a dough was formed. Next, I removed the dough from the food processor bowl and put it into a mixing bowl where I incorporated the cinnamon chips by hand.
Not including baking time, this recipe took about 15 minutes to put together. It was very, very simple and had great results! The scones weren't too sweet and had a great texture. The buttermilk helps with the flakiness factor and makes the scones fluffy instead of dense.
In making this recipe again, I would cut down on the cinnamon chips. As you can see in the pictures, each scone is jam-packed. This is probably a matter of taste, but I prefer a little more plain-ness. SO go ahead, give the recipe a try -- it couldn't be any easier!
Cinnamon Chip Scones
From Taste of Home: Simple and Delicious
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 package (10 ounces) cinnamon baking chips
2 tablespoons butter, melted
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. Stir in buttermilk just until moistened. Fold in chips.
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.
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. Yield: 1 dozen.
Next up: Flour-less Peanut Butter Cookies (drizzled with chocolate!), and soon oh-my-gosh-these!
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