April 18, 2009

Cinnamon Chip Scones

I finally made the scones with the new cinnamon chips I talked about in this post. They were very yummy. The boys loved them and are already asking me to make them again.

Cinnamon Chip Scones

2 cups All-Purpose Flour
1 cup Whole Wheat Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
1/2 cup sugar
8 tablespoons butter
1 - 1 1/2 cups cinnamon chips

1 cup buttermilk
1 beaten egg
1t vanilla

Preheat your oven to 500°F. In a large mixing bowl, blend the dry ingredients together thoroughly. With a pastry blender, two knives, or, most easily, your fingertips, cut or rub in the butter until the mixture looks like bread crumbs. Stir in cinnamon chips.

Take about 20 seconds to stir in the liquid. The dough will be rough and shaggy but that's the way it should look. Turn it out onto a well-floured board. Flour your hands and the surface of the dough well. Knead it very gently about 10 times, just enough to bring it together. It is not supposed to be smooth and springy like bread dough. Sprinkle on more flour as you need it to keep the dough from sticking. Cut the circle into 8 wedge-shaped pieces pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher. Using the scraper or spatula as a "shovel," transfer each piece gently to a flour-sprinkled pizza pan, leaving a half inch or so between them.

Put them in the oven, turn the temperature down to 450°F and bake for about 15 minutes. This makes 8 huge scones. Next time I think I'd cute the dough in 1/2 before shaping into a circle and cutting into wedges to make 16 small scones.

Adapted from King Arthur Flour

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