This recipe was from a King Arthur Flour scone recipe. I settled on this one because it didn’t call for cream. Not because I dislike cream, I just didn’t have any cream.

 

 

In a bowl mix flour, sugar, salt and baking powder.

 

One stick of cold butter. Probably even frozen would be fine. I like to cut it up into pieces first.

 

Cut it into the flour mixture until it’s the size of small peas. A few bigger pieces are ok.

 

Beat eggs, milk and vanilla together and pour into flour.

 

Mix it together.

 

Then add the cinnamon chips.

 

Because that’s what these are all about, an excuse to eat cinnamon chips!

 

Scoop out about half, this wasn’t hard, it was all sticking to my fork anyway

 

and place in the center of a cookie sheet.

 

Flatten into a circle about 3/4” in height. 

 

Cut into sixths or eighths or sevenths if that's you’re lucky number.  Separate slightly.

 

Brush with milk

 

and sprinkle with sugar. 

 

place in the freezer for 30 minutes and preheat the oven to 425.  Bake for about 30 minutes.

 

Let cool on pan for a few minutes.

 

Serve with tea or not.

 

Cinnamon Chip Scones

Dough

• 2 3/4 cups whole wheat pastry flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter
• 1 cup cinnamon chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup to 2/3 cup milk

Topping

• 2 teaspoons milk
• 2 tablespoons white sugar

In a bowl mix together the flour, sugar, salt, and baking powder.
Cut in the butter until it's the size of small peas. It's ok if a few pieces of butter are larger.
Stir in the cinnamon chips.

In another bowl, beat the eggs, vanilla, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
 
Scoop half the dough onto a baking sheet. flatten dough into a circle about 3/4" thick.
Using a knife or bench knife that you've run under cold water, slice each circle into wedges. Carefully pull the wedges away from the center to separate them just a bit.

Brush with milk, and sprinkle with sugar.

Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
 
Bake for 25-30 minutes, or until they're golden brown.
Remove the scones from the oven, and let cool on the pan for a minute or two. Serve warm.