The aroma of cinnamon is so very wonderful. Baking with it fills the air and warms the soul. It is one of my favorite spices and I go through quite a bit of it. I’ve featured cinnamon a few times with cake, ice cream, and rolls. I saw a bag of cinnamon chips at the store and they had to come home with me. That was back in December. I can’t believe it took me this long to use them. I could not let them sit in the pantry any longer so I made cinnamon chip scones.
Cinnamon is certainly the star of these scones. It’s in the mix, in the chips, and sprinkled on top. The scones are a cinnamon lover’s treat for sure. Talk about something wonderful to go with coffee or tea. There’s even a little splash of healthy with oats in there too. They are so good hot out of the oven. The hard part is letting them cool a little so you don’t burn your mouth. You will want to dive right in after smelling them baking.
I have some extra cinnamon chips. I want to use them up soon. Perhaps there will be muffins in the very near future. Or maybe more ice cream. How would you use the chips? Suggestions are always appreciated. Leave a comment and give me some ideas. Stay tuned for updates…
Cinnamon Chip Scones
- 2 cups all-purpose flour
- 1/2 cup oatmeal
- 6 tablespoons sugar
- 1/2 teaspoon cinnamon plus more for topping
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons cold unsalted butter
- 1/2 cup cinnamon chips
- 3/4 cup buttermilk plus 1 or 2 tablespoons if needed
- Cream or half-and-half
- Turbinado sugar
Cut butter into small pieces and put back in refrigerator to keep cold. Preheat oven to 375° F.
Combine flour, oatmeal, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Cut the cold butter into the dry ingredients using a pasty blender until mixture is crumbly (there will be small pea sized pieces of butter). Stir in the cinnamon chips. Add the ¾ cup of buttermilk and stir with a wooden spoon. Add 1 or 2 tablespoons more of buttermilk if it looks too dry. Some of it will still be a bit crumbly.
Transfer the mixture from the bowl to a lightly floured surface. It is okay for there to be some dry ingredients. Lightly knead until all the ingredients come together into a ball. Pat down to a circle about 8 inches wide. Cut into 8 wedges. Transfer the wedges to a baking sheet lined with parchment paper or a silpat. Brush scones with cream and sprinkle with cinnamon and turbinado sugar.
Bake for 21 to 24 minutes, until the edges are lightly browned. Transfer scones to a wire rack. Serve warm. Keep leftovers in an airtight container. Makes 8 large scones.
Recipe adapted from one I featured previously on this blog: Buttermilk Currant Scones.