Cinnamon Chip Scones

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Yield: 18-22 scones

Ingredients

  • 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 3/4 - 2 1/4 cups buttermilk
    • 1 1/4 tsp vanilla
    • 12 oz. mini cinnamon chips
    • 3 tbsp butter, melted
    • Extra sugar
  • Icing
    • 3 cups powdered sugar
    • 3 tbsp coffee
    • 3-4 tbsp milk
    • 1/2 tsp vanilla

Directions

The scones "melted" a bit while cooking, so they don't look like nice wedges.  I think the cause is too much buttermilk.  You should aim to add just enough to moisten the dough and make it malleable, and no more.
  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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