Monday, February 6, 2012
These are even better when enjoyed with chai tea or coffee.
for the topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons heavy cream
for the scones:
3 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
5 teaspoons baking powder
1 cup unsalted butter, cut into small pieces, room temperature
1 cup cinnamon chips
3/4 cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
First, make the topping. Combine the sugar, ground cinnamon, and heavy cream in a bowl. Combine with your fingers. Set aside.
Next, make the scones. Stir together the flour, sugar, and ground cinnamon in a large bowl. Add the butter and combine with your fingers until the mixture resembles coarse crumbs. Stir in the cinnamon chips.
Whisk together the cream, egg, and vanilla extract in a small bowl. Add this to the flour mixture and stir to combine.
Turn onto a clean surface and form into a ball. Flatten into a disk with a rolling pin. Cut into wedges, transfer to prepared baking sheet, and bake for about 20 minutes. Allow to cool completely before serving.
Source: The Pioneer Woman
Posted by Elizabeth