Friday, March 29, 2013

Cinnamon Chip Scones

Cinnamon Scones are one of my favorite coffee store treats. When I found Hershey's Cinnamon Chips at the grocery store, I figured I should try them. I've made Cinnamon Scones before, but with cinnamon and sugar.


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons salted butter, cold
  • 1 cup Hershey's Cinnamon Chips
  • 1 cup whipping cream


  • Preheat oven to 450. Line a baking sheet with parchment or a silicone baking mat.
  • In a large mixing bowl, whisk flour, sugar, baking powder, and salt.
  • Cut the butter into 1/4" cubes. Toss into the flour.
  • Using a Pastry Blender, cut butter into the flour mixture until it resembles crumbs.
  • Stir in the cinnamon chips.
  • Stir in the whipping cream with a heavy silicone spatula just until the dough looks like a crumbly ball. It does not need to hold together.
  • Carefully turn the dough out onto a lightly floured countertop, pastry mat, or clean surface (I have an oversized wooden cutting board that I never use for cutting, only for dough).  Try not to make a mess. crumbly dough tends to crumble all over the place.
  • Press the dough together with your fingers to form a flattened disk, about 1" high and 8" wide (dinner plate size).
  • Using a knife or Pastry Scraper, cut the disk into 8 wedges (like cutting a cake).
  • Transfer the wedges to the lined cookie sheet (the pastry scraper does double duty here--triple duty if you use it to scrape dough bits off your pastry board during the cleanup stage).
  • Bake 12-15 minute until golden brown.

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