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.


Ingredients

• 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

Directions

• 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.

Chocolate Chip Scones

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons butter
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 450. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a large mixing bowl, whisk the flour, sugar, baking powder, and salt.
3. Cut butter into 1/4" cubes and toss in the flour. Then cut with a pastry cutter until the mixture resembles fine crumbs.
4. Add cream and stir with a spatula just until it starts to come together (we are going for somewhere between pie crust and biscuit here).
5. Turn the dough out onto a floured surface and ball it up gently with your hands. Don't over-knead, just sort of squeeze until it all sticks together.
6. Flatten the dough out into a rectangle, about 8x10x3/4". Using a bench scraper, slice into 8 squares (or triangles if you prefer.
7. Transfer the scones to the baking sheet and bake 12-15 minutes until they are lightly golden brown on top.

Cinnamon Scones

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons butter
• 1 cup heavy cream
• 1/3 cup brown sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 450.
2. In a large mixing bowl, stir flour, white sugar, baking powder and salt. 
3. Cut the butter into 1/4 inch cubes and toss in the flour. With a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
4. Stir in the heavy cream until the dough lightly comes together
5. Turn the dough out on a pastry board and gather into a flat rectangle, about 8x8, that holds the crumbs together.
6. In a small bowl, stir the brown sugar and cinnamon.
7. Sprinkle the cinnamon-sugar over the dough. Fold the dough around the cinnamon, keeping the sugar to the inside, and flatten back out again. Repeat several times until the cinnamon sugar is distributed in layers through the dough.
8. Re-form the dough into about an 8x8 rectangle. Cut into 8 pieces.
9. Line a cookie sheet with a silicone baking mat. Transfer the scones and bake about 12 minutes until golden brown.
10. Allow them to cool on the sheet at least five minutes.
11. Serve with coffee.

Lemon Blueberry Scones

@TestKitchen gets the credit for designing this recipe, I'm just the baker. The Lemon Blueberry Scones recipe is from The America's Test Kitchen Family Cookbook, one of the most beloved (and most bedraggled) books in my kitchen.

These scones are superb. Probably because of the butter and heavy cream (hallmarks of many a yummy recipe...). I tend to make mine about half the size the original recipe calls for and freeze the extras. I can then thaw just one or two for breakfast or a snack with a cup of coffee.

Ingredients

• 2 cups all-purpose flour, plus more for the counter
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt*
• 1 tsp grated lemon zest**
• 5 Tbsp chilled, unsalted butter, cut into 1/4" cubes*
• 1 cup frozen blueberries
• 1 cup heavy cream

Ingredient Notes:
*I keep salted butter on hand (tastes better on hot dinner rolls...), so I cut the salt here back to about 1/4 tsp to compensate.
**I'm sure fresh lemon zest is best but I never have lemons at the right time (they either get used to fast or turn fuzzy). Penzey's sells powdered lemon zest that keeps for a very long time in the fridge. The jar says to use 1/3 the amount called for in the recipe, but I use the whole 1 tsp here.
Directions

1. Preheat oven to 450. Line a baking sheet with parchment or a silicone baking mat.
2. Whisk the flour, sugar, baking powder, salt, and lemon zest in a large mixing bowl.
3. Toss in the butter cubes. Separate each cube and toss it in the flour. Yes, you can skip this but the less stuck-together the butter is at the start, the easier it is to cut into the flour.
4. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.*
5. Toss the blueberries (still frozen) in the flour.
6. Pour in the cream and stir with a spatula until it the dough is sticky (it will be crumbly).
7. Sprinkle flour on your counter (I use a large wooden pastry board), and dump your scone dough out. Press it together into a ball with your hands. It will be sticky, and will look streaky with the flour and the butter.
8. I form the dough into a square about 8-10" or so, roughly an inch thick. The cookbook suggests using a 9" cake pan for the shape which also works nicely. Using a bench scraper (or a butter knife), cut the dough diagonally into triangles. I get 16. The recipe calls for 8 pie-shaped slices. Both are equally tasty :)
9. Transfer the scones to the baking sheet (with the bench scraper or a spatula), and bake about 10-15 minutes or until the tops are lightly golden brown. Less time for smaller scones, more for the larger size.
10. Cool just enough to avoid tongue-burning before consuming. Cool completely before freezing.

Direction Notes:
*The cookbook suggests using a food processor, which works well too. I just find that the food processor takes a lot more setup and cleanup for me (since I have to pull it out and assemble), and the pastry blender requires no assembly, no longer to use on the butter/flour, and takes less space in the dishwasher.