Best Cinnamon Chip Scones
- 3 1/2 cups (17.5 ounces) all-purpose flour (see note about whole wheat flour)
- 1/3 cup (2.75 ounces) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks 6 ounces) cold butter cut into tablespoon-sized chunks
- 1 cup cold buttermilk
- 1/2 teaspoon vanilla extract
- 3/4 cup (5 ounces) cinnamon chips (see note)
- 2 tablespoons butter melted
- Granulated sugar for sprinkling
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a food processor (see note if you don t have one) combine the flour sugar baking powder baking soda and salt. Pulse to combine. Add the butter and pulse until the butter is cut into smaller pieces – don t overprocess here; the butter should be no smaller than pea-sized pieces.
- Add the buttermilk and vanilla and pulse a couple of times until the dough starts to come together; don’t overmix – it’s ok if there are dry crumbly spots here and there. Remove the blade and add the chips using your hands to knead them in a bit. Turn the dough out onto a surface dusted with 1-2 tablespoons flour and combine the dough and chips together with your hands kneading briefly just 2-3 times until it comes together. Pat and lightly press the dough into a long rectangle about 15X3-inches.
- Cut the length of dough into triangular wedges about 12-14 and place on the baking sheet about an inch apart. Brush the tops with melted butter and sprinkle with sugar.
- Bake at 400 degrees for 15 minutes until just lightly golden brown and no longer doughy in the center.
This article and recipes adapted fromt this site