Tuesday, February 18, 2020

Cinnamon Chip Scones

Yield: 18-22 scones


  • Scones
    • 1 cup whole wheat flour
    • 4 1/4 cups flour
    • 1/2 cup sugar
    • 3 tsp baking powder
    • 3/4 tsp baking soda
    • 3/4 tsp salt
    • 1 cup + 2 tbsp cold butter, cut into 1 tbsp pieces
    • 1 1/2 cups buttermilk
    • 1 1/4 tsp vanilla
    • 12 oz. mini cinnamon chips
    • 3 tbsp butter, melted
    • Extra sugar
  • Icing
    • 1 1/2 cups powdered sugar
    • 3 tbsp coffee
    • 1/4 tsp vanilla


The scones "melted" a bit while cooking, so they don't look like nice wedges.  I had the dough at about 1 1/4 inches thick, so next time I'll try patting down a little thinner and see if they hold their shape better.
  1. Combine the flours, sugar, baking powder, baking soda, and salt in a food processor until well combined.
  2. Add the cold butter, and process until crumbly.  You should have some small bits of butter left -- about pea-sized.
  3. Transfer to a mixing bowl.  Add the buttermilk & vanilla and mix until a dough forms.  Add the cinnamon chips and mix together.
  4. Transfer to a floured countertop and knead 3-4 times.  Pat out into a long strip 3 inches wide and between 3/4 to 1 inch thick.  It should be about 20 inches long.
  5. Brush the top and sides with butter.  Sprinkle with sugar.
  6. Cut into triangles, and bake at 400°F for 12-17 minutes.  Cool on a wire rack.
  7. For the icing, combine together the ingredients and mix until smooth.  Drizzle over the scones.
Adapted from Sally's Baking Addiction and Mel's Kitchen Cafe.

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