Cinnamon Chip Scones

For some reason, I really like making breakfast foods.  I just don’t like eating them.  I am a cereal gal all the way.  I’ve had this recipe for a while, but for some reason I had not been able to find cinnamon chips at the grocery store anymore.  Luckily, my mom had an extra bag in her pantry that she gave to me.

This was my second time making scones (see Blueberry Scones).  These were so much easier to make, and turned out so much cuter, thanks to this awesome cast-iron scone pan that I bought.  I really liked the uniformity of them and how nice and nice and thick they were.

Zack took them to work and they were all eaten.  I hope they enjoyed them, because I don’t know when I will be able to find cinnamon chips again!

Cinnamon Chip Scones

– 2 c flour

– 2 T sugar

– 2 t baking powder powder

– 1/2 t salt

– 1/4 t soda

– 1/3 c cold butter

– 1 c cinnamon chips

– 1/2 c milk

– 1 egg

– 1 T milk

Glaze: optional

– 1/2 c powdered sugar

– 1 T milk

Combine dry ingredients, cut in butter until mixture resembles coarse crumbs.  Combine milk and egg and add along with chips to flour mixture.  Stir until soft dough forms.  On floured surface, knead 6-8 times. Pat dough into an 8-inch circle.  Cut into 10 wedges.  Separate wedges and place on an ungreased baking sheet.  Brush with milk; sprinkle with sugar.  Bake at 400 degrees for 12-15 minutes or until lightly browned.

Blueberry Scones

These little bits of deliciousness are blueberry scones.  My dad LOVES scones, so went Zack, him, and I went on vacation in August, I made a snack bag to take with us including these scones.  I’d never made scones before, and the shape they turned out didn’t really please me, but taste obviously affected by the appearance.  I’m actually planning on making some apple scones with the apples I got at the apple orchard (see Happy Fall entry), so hopefully they will be cuter.

The recipe called for any type of fresh fruit, but I used blueberries because a) blueberries were in season and b) they are delicious baked into anything.

Fruit Scones

– 1 cup sour cream

– 1 tsp baking soda

– 4 cups all purpose flour

– 1 cup sugar

– 2 tsp baking powder

– ¼ teaspoon cream of tartar

– 1 tsp salt

1 cup butter

– 1 egg

– 1 cup fresh fruit of choice (blueberries, cherries, raisins, etc.)

In a small bowl, blend the sour cream and baking soda and set aside.

Preheat oven to 350 degrees. Lightly grease a large baking sheet.

In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the fruit.

Turn dough out onto a lightly floured surface, and knead them briefly. Roll or pat dough into a ¾ inch thick round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.

Bake 12-15 minutes in the preheated oven, until golden brown on the bottom.

PS – today Zack, my mom, and my stepdad went to a street festival in Bedford, VA.  They were having a silent auction and I got this glass punch bowl and 23 cups (yeah, a weird number) for only $6!  I was so excited!  Oh, and there’s Zack and I, too!