I made a batch of these this morning because the recipe needed new pictures. Also, I have been using a different brand of self-rising flour lately -- King Arthur. After many years of loyalty to White Lily, I feel like King Arthur has less of a baking powder/salty metal flavor.
Where Are The Cinnamon Chips?
Another update is using butterscotch chips or any other chips because cinnamon chips are MIA. Maybe they'll appear in some grocery stores, but I haven't seen them at all this season.
Fluffy Interior
Another thing I want to emphasize is that these scones are fluffy. They are scones and not muffins with a glossy shell, but thanks to the sour cream and egg, their centers are definitely soft and fluffy and borderline muffin-like.
Baking Mat
With scones, you may need to tip the mixture out onto the mat before it fully comes together so you can work the dough without overworking it and keep the scones light. If you don't have a baking mat, I guarantee you will not be disappointed if you purchase one. Baking mats make clean-up so much easier, especially if you are working with little counter space.
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)
- 1 teaspoon vanilla extract
- ⅓ cup cinnamon chips or other flavor
- 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, thoroughly stir together the flour and sugar.
- Grate the butter over the dry ingredients, tossing occasionally to distribute it, then stir with a heavy duty scraper until you have a coarse mixture.
- In a medium size mixing bowl, whisk together the sour cream, egg and vanilla.
- Add the sour cream mixture to the flour mixture stirring with your 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 or whichever type chips you're going with 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?