Cinnamon Chip Scones

Sharing recipes is key to expanding your repertoire of cooking abilities. Five years ago I received a recipe that has become a staple in my kitchen. The recipe came from my best friend who got it from her mom who received it from her coworker and who knows where before that. The original recipe is for Cinnamon Chip Scones but once you know the basic recipe you can modify it to make different flavors. I’ve tried apple walnut, pear, dried cherries with white chocolate chips and butterscotch and another new variety this past weekend. Cinnamon Chip are still my favorite but it’s always fun to experiment. Its a recipe you know will satisfy and a popular recipe to share. I know I can say I’ve shared it with at least 10 people if not more!

Cinnamon Chip Scones

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 Tbsp cold butter (no substitutes)
  • 1 cup (8ounces) vanilla yogurt
  • 1/4 cup plus 2 Tbsp milk, divided
  • 1 cup cinnamon chips
  • 1 tsp cinnamon

Directions

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and cinnamon.
  3. Cut in butter until the mixture resembles coarse crumbs.
  4. Combine yogurt and 1/4 cup milk in separate bowl, stir into crumb mixture just until moistened.
  5. Knead in cinnamon chips (or other additives)
  6. On a greased baking sheet, pat the dough into a 9-10 inch circle. Cut into 8 wedges. Brush the top of each scone with the remaining two Tbsp of milk.
  7. Bake at 400 degrees for 20-25 minutes or until golden brown
This past weekend I attempted yet another flavor twist for a Pampered Chef party. Since the people attending were all interested in cooking I knew they would be adventurous so I went with one batch of traditional Cinnamon Chip Scones and a batch of Coconut Banana Chocolate Chip scones.

Coconut Banana Chocolate Chip Scones

  • Add 1 banana sliced, 1/2 cup chocolate chips and 1/2 cup of coconut in place of the cinnamon chips.

 

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