Cinnamon Chip Scones

Today's post uses another holiday favorite  flavor - cinnamon.  These scones have cinnamon morsels t which give this traditional cream scone a nice holiday flavor.  I love the moist texture and the rich flavor of these scones.    They are not dry and chewy like some scones.

This recipe also comes together very nicely.  Butter is cut into the dry ingredients and then the cinnamon morsels are tossed in.  The cream and vanilla extract are then poured into the dry ingredients and mixed together until a nice  dough is formed.  The dough is rolled out and the scones are cut.  Bake the scones for about 20 minutes or until the edges start to turn golden.  Remove from oven and serve warm.

A delicious holiday scone to go with your tea. Serve with your favorite jam, butter, or some clotted cream.

Cinnamon Chip Scones
Tea Time Magazine

Ingredients:
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup cinnamon morsels
1 cup plus 2 tablespoons cold heavy whipping cream, divided
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F.  Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Add cinnamon morsels, stirring until blended.
3. In a small bowl, combine 1 cup plus 1 tablespoon cream and vanilla extract, stirring well.  Add to flour mixture, stirring until mixture is evenly moist.  If dough seems dry, add more cream, 1 tablespoon at a time.  Working gently, bring mixture together with hands until a dough forms.
4. Turn out dough onto a lightly floured surface.  Knead gently 4 to 5 times.  Using a rolling pin, roll dough to a 1-inch thickness.  Using a 2 1/4-inch square cutter, cut 10 scones from dough, rerolling scraps as necessary.  Place scones 2 inches apart on prepared baking sheet.
5.  Brush tops of scones with remaining 1 tablespoon cream.  Bake until edges are golden brown and a wooden pic inserted in the centers comes out clean, approximately 20 minutes.

Serve warm.

Makes 10 scones.

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