Cinnamon Scones II

By Addie

I was just trapped in my house due to snow and ice on the roads. My son loves cinnamon so I made Snickerdoodles (his favorite cookie) and these Cinnamon Scones. They were so good I had to hide them from myself. Seriously… consider yourself warned. Have mercy!

Ingredients

• 3 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/2 sticks unsalted butter, cold
• 1 1/2 cups cinnamon chips
• 1 1/3 cups buttermilk
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Preparation

Step 1

Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Cut butter into tiny pieces. Blend butter into dry ingredients with a pastry blender until it resembles coarse crumbs. Stir in cinnamon chips. Add buttermilk and stir until combined. (Do not overmix or your scones will be tough.)

Turn the dough out on a lightly floured surface. Gently knead just until dough comes together. Divide dough in half and pat each out into a ½ inch thick disk. Brush with the 3 tablespoons melted butter. Combine the 1 tablespoon sugar with the 1 teaspoon cinnamon and sprinkle over the butter coated dough.

Cut each disk into 8 wedges (like pizza slices). Arrange wedges 2 inches apart on cookie sheets (you will probably need to cook in two batches – two cookie sheets, one at a time). Place in the refrigerator for 45 minutes. Do not skip this step. If you don’t allow the dough to chill, the scones will spread on your baking sheets.

Preheat oven to 425 degrees. Bake scones in preheated oven for 14 minutes. Remove from oven and let set on cookie sheets for 5-10 minutes before serving.