Recipe 413 - Cinnamon Chip Scones

Once I had the homemade Cinnamon Chips sitting in the cupboard, I had to use them. These scones turned out spectacularly; I made them twice within a week - they were that good. The cinnamon chips gave them powerful sweet cinnamon bursts just like the cinnamon-sugar bits in a cinnamon bun!!!  So when you are craving a cinnamon bun, but only have time to make some scones, these are for you!  Mind you - you need to have those homemade cinnamon chips on hand.....

Cinnamon Chip Scones

from: Cheerios & Lattes

• 2 cups all purpose flour
• 1 cup quick oats
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 113g (1/2 cup) unsalted butter
• 1 egg
• 1/3 cup plain yogurt
• 1 cup homemade cinnamon chips 130g

Cinnamon Sugar Topping:

• sugar (a few tablespoons)
• cinnamon (a tablespoon or so)
• nutmeg (about 1/2 tsp)
• egg wash

Cinnamon Drizzle:

•  a few tablespoons of milk
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• dash nutmeg

1. Preheat the oven to 425F. Reduce the heat to 400F when the scones go in to bake.
2. Mix the dry ingredients together: flour, oats, sugar, baking powder, baking soda, and salt.
3. Cut in the butter as normal; combine until it resembles bread crumbs.
4. Mix in the egg and some of the yogurt. Add only enough yogurt until the dough comes together; it must be moist enough to roll up, but not too moist. Do not over mix either.
5. Turn the dough out onto a floured surface. Knead a few times, and then roll out into a rectangle approximately 12" x 8" and about 3/8" thick. Ensure that the dough does not stick to the surface as you are rolling it.
6. Sprinkle the homemade cinnamon chips evenly over the surface. Lighty press them into the surface with the rolling pin.
7. Roll the dough up unto one long roll. If any chips fall out, stuff them back in. Brush off any excess flour. Ensure that the finished roll does not stick to the table surface.
8. Flatten the roll to about 4" wide. Pat and shape into a nice rectangle.
9. Divide the rectangle into half, and then halves again. Cute each piece diagonally to give 8 normal sized scones.
10. NOTE: I found that dividing each scone again by half gave 16 half-sized scones. In a lot of ways they are easier to eat.
11. Place to 8 (full sized or 16 half sized) scones onto a lined or greased baking sheet. Brush the tops with egg wash.
12. Combine some sugar, cinnamon and a bit of nutmeg to make a cinnamon sugar mixture (useful to cinnamon toast as well). Sprinkle a little onto to top of each scone.
13. Place in the oven, reduce heat to 400F, and bake for 15 or so minutes until they start to brown. Rotate the tray at 10 minutes to ensure even baking.
14. Remove the scones from the oven and let them cool a bit.
15. Make the cinnamon glaze - only use enough milk to get the right consistency for drizzling.  Drizzle some on each scone, serve, and enjoy!

Makes 8 regular or 16 half-sized scones