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Cinnamon Chip Scones

by on March 18, 2011 · 6 comments

When it comes to scones and biscuits, self-rising flour is a real time saver.  Or at least I perceive it as such since it lets me skip searching for the baking powder and salt, which seem to move about the pantry.  Plus something about self-rising flour, maybe the protein content or the type of wheat,  seems to make a softer baked good.   Or maybe that’s my imagination as well, but I’ve started keeping a bag of self-rising flour (or “self-raising” as they call it in Europe) in the freezer for quick breakfast treats likes these.

Hershey’s Cinnamon Chips are what I use and you can buy them on-line or at some grocery stores. If you have to order them, don’t worry about paying the shipping because it’s worth it! Then again, any type of chip would work.

 

cinnamon-chip-scone

Recipe: Cinnamon Chip Scones

Summary: Easy scone recipe using self-rising flour and cinnamon chips

Cinnamon Chip Cones

Ingredients

  • 2 cups self-rising flour flour (9.6 oz/270 grams)
  • 1/3 cup granulated sugar (60 grams)
  • 8 tablespoons butter, cut into slices (4 oz/114 grams)
  • 1 large egg
  • 1/2 cup sour cream (4 oz/114 grams)
  • 1/4 teaspoon vanilla
  • 1/2 cup cinnamon chips (or more)
  • Extra beaten egg or a little cream of half & half for brushing tops

Instructions

  1. Preheat oven to 400 degrees F.
  2. Mix flour and sugar together in a mixing bowl
  3. Scatter the cut up butter over flour mixture and using your fingers, work the butter into the flour until flour mixture is very coarse.
  4. In a small bowl, whisk egg, sour cream and vanilla until smooth. Stir sour cream mixture into flour mixture until large dough clumps form. Add the cinnamon chips. When dough just starts to come together, turn it onto a clean surface and shape it into a 7 inch circle or if you prefer, 2 rectangles about 3×6 each. Slice the circle into 8 triangles or slice each rectangle into 4 triangles. Arrange triangles a few inches apart on a cookie sheet.
  5. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Quick Notes

I often make a half batch of these scones using 2 tablespoons of egg. I take the remaining egg, mix in a little cream, then brush it over the top.

Variations

Use any sort of baking chip — chocolate, butterscotch, raspberry….whatever

Cooking time (duration): 30

Diet type: Vegetarian

Number of servings (yield): 8

Meal type: brunch

Culinary tradition: English

Microformatting by hRecipe.

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Published on March 18, 2011

{ 6 comments… read them below or add one }

stephanie March 18, 2011 at 1:38 pm

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?

Holly March 18, 2011 at 1:54 pm

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!

PlumGaga March 18, 2011 at 3:10 pm

My British family members say our US self-rising flour is much nicer than what they get at home.

Tracy March 18, 2011 at 3:30 pm

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.

Nicola March 20, 2011 at 11:30 am

wow these look delicious! x

The Kook @ The Kitchen Kook February 1, 2013 at 4:56 pm

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

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