Cinnamon Chip Scones
Recipe by Nicole Thom-Arens
Serves 8
Scones are a special breakfast at our house. They are rich and dense and go great with a side of scrambled eggs and fresh fruit. There are lots of specialty scone mixes and even scone pans on the market, but you can make these easily at home with pantry staples, and they come together by hand in one bowl.
Ingredients:
3/4 cup whole wheat flour1 cup all-purpose flour3 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)5 tablespoons butter, cold and cubed1 egg, beaten6 to 8 tablespoons half-and-half1/2 cup cinnamon chips (I order mine from King Arthur.)
Instructions:
1) Preheat oven to 400 degrees.2) Line a baking sheet with parchment paper.3) In a large mixing bowl, add flours, sugar, salt, and baking powder. Stir to combine.4) Add the cubed butter. With a pastry cutter, blend in the butter until it is well-combined with the butter, forming a large pea-sized crumb.5) Make a well in the flour mixture. Add the beaten egg and 6 tablespoons of half-and-half. Stir with a fork or wooden spoon to combine. 6) If the mixture is dry, add a splash more of half-and-half until a dough forms. (I like my scones on the sticky side, so that they are moister after baking.)7) Add the cinnamon chips.8) Keeping the dough in the bowl, knead about 10 times to work in the cinnamon chips and bring the dough together. 9) Transfer the dough to the lined baking sheet. 10) Form into a circle about a 1/2-inch thick. 11) Score the dough into 8 pieces. 12) Bake for 16 to 20 minutes at 400 degrees until the bottom is a deep golden brown and the top is firm. 13) When the scones are baked, remove from the oven and transfer the scones from the baking sheet to a wire rack to cool. 14) Serve warm.
Ingredients:
3/4 cup whole wheat flour1 cup all-purpose flour3 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)5 tablespoons butter, cold and cubed1 egg, beaten6 to 8 tablespoons half-and-half1/2 cup cinnamon chips (I order mine from King Arthur.)
Instructions:
1) Preheat oven to 400 degrees.2) Line a baking sheet with parchment paper.3) In a large mixing bowl, add flours, sugar, salt, and baking powder. Stir to combine.4) Add the cubed butter. With a pastry cutter, blend in the butter until it is well-combined with the butter, forming a large pea-sized crumb.5) Make a well in the flour mixture. Add the beaten egg and 6 tablespoons of half-and-half. Stir with a fork or wooden spoon to combine. 6) If the mixture is dry, add a splash more of half-and-half until a dough forms. (I like my scones on the sticky side, so that they are moister after baking.)7) Add the cinnamon chips.8) Keeping the dough in the bowl, knead about 10 times to work in the cinnamon chips and bring the dough together. 9) Transfer the dough to the lined baking sheet. 10) Form into a circle about a 1/2-inch thick. 11) Score the dough into 8 pieces. 12) Bake for 16 to 20 minutes at 400 degrees until the bottom is a deep golden brown and the top is firm. 13) When the scones are baked, remove from the oven and transfer the scones from the baking sheet to a wire rack to cool. 14) Serve warm.