Cinnamon Chip Scones

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Ingredients:
  • 3 1/4 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup cold butter, cut into 1/4-inch cubes
  • 1 cup heavy cream, plus 1-4 tablespoons
  • 2 cups cinnamon baking chips
  • 3/4 cup confectioners’ sugar, sifted
  • Cinnamon


Directions:
  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. Place flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
  4. Stir heavy cream into the flour mixture, adding up to 2 additional tablespoons of heavy cream just until moistened. Fold in cinnamon chips and knead the dough by hand 6 to 8 times  (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. Divide dough in half. With lightly floured hands press each half of dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 6 wedges. Repeat with remaining dough.
  5. Place wedges on the prepared baking sheet. Brush the scones with 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar.
  6. Bake in preheated oven 10 to 13 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
  7. While the scones are cooling, make glaze. Combine 1 tablespoon heavy cream, cinnamon, and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.
Yields: 12 scones
Prep Time: 20 minutes
Bake Time: 13 minutes
Source: adapted from Sweet Pea's Kitchen, adapted from Taste of Home

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