I originally made these self-rising flour scones because I wanted to do something with Hershey's cinnamon chips. That, plus the dough recipe was a little different from that of usual scones. In addition to the self-rising flour, it calls for sugar, sour cream and a whole egg, so the ingredients are more like what you'd see in a muffin than in a scone.
Self-Rising Flour Scones Texture and Notes
Using the sour cream and egg does make the scones a bit softer, but they are still pretty flaky, and I wouldn't call them muffin-like. I need to update the photo because that one's very old and I made the scones quite large. These days I usually make them a little bit smaller. I also changed the "unsalted butter" to just plain "butter" because you can use salted or unsalted. There's actually no extra salt in the recipe because the American self-rising flour is already salty, plus there's salt in the sour cream.
Cinnamon Chips or Other
As for them being cinnamon chip scones, they can be anything you like. Use berries, chocolate chips, or leave them plain and serve with butter. But if you do happen to have some cinnamon chips they're good in scones.
Recipe
Self Rising Flour Scones
Ingredients
- 2 cups self-rising flour (260 grams)
- ⅓ cup granulated sugar (65 grams)
- ½ cup butter, cold and cut into chunks (114 grams)
- ½ cup sour cream (start with a scant ½ cup)** (110 grams)
- 1 large egg (medium to large, don't use jumbo)
- ¼ teaspoon vanilla extract
- ⅓ cup cinnamon chips
- a little extra cream or extra egg white plus some sparkly or coarse sugar
Instructions
- Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.
- In a mixing bowl or the bowl of a food processor, thoroughly stir together the flour and sugar.
- Cut up the butter and work it into the dry ingredients. If using a food processor, just pulse until mixture is coarse.
- In a mixing bowl, whisk together the sour cream, egg and vanilla.
- Add the sour cream mixture to the flour mixture stirring with a heavy duty scraper until you get a dough that is slightly crumbly but comes together when you pinch it. It's best to add the sour cream mixture gradually and stop when the mixture holds together. If for some reason the dough still seems too dry, add a little more sour cream.
- Add the cinnamon chips and turn onto a pastry mat and push together to form a mass of dough.
- Shape it into a 7-inch circle or if you prefer, 2 rectangles about 3x6 each. Slice the circle into 8 triangles or slice each rectangle into 4 triangles. Arrange triangles a few inches apart on a cookie sheet.
- Bake until golden, about 15 to 17 minutes. Let cool for 5 minutes and serve warm or at room temperature.
The Kook @ The Kitchen Kook says
I just made some cinnamon chip scones myself! I've never used self-rising flour though. But my scones still came out great! They were so buttery, tender, soft, and delicate. Mmm. Literally the best thing that I’ve made. Definitely not the rock-hard, chewy, tough, dry, BLAND scones that I was used to. Bleh!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
Nicola says
wow these look delicious! x
Tracy says
Funny, I've had self-rising flour in my cupboard for ages and am looking for ways to use it up. I so rarely use the stuff. Now I have an answer! I love Hershey's cinnamon chips too.
PlumGaga says
My British family members say our US self-rising flour is much nicer than what they get at home.
Holly says
Funny - I just made your cinnamon oat scones this morning. Yum! I love the cinnamon chips too. I've been putting them in banana bread for my daughter...they're good in just about anything!
stephanie says
love hershey's cinnamon chips. Put them in some muffins the other day. Kids & Hubs loved them, but I thought the muffin was a bit too dense & heavy. It was a Kings Arthur cinnamon muffin recipe. Am looking for a good muffin recipe to put them in. Any suggestions?