Cinnamon Chip Scones
Wow, what a weekend! It’s been a great one, but has flown by. Thunderstorms rolling in and out constantly. It’s grumbling out there again, and here comes the rain. It feels peaceful though, since I’ll be back on the road tomorrow. Sigh.
On my way home Friday, I stopped at an awesome produce market, where they grow most of the stuff themselves, including fresh red raspberries, of which I bought a couple of quarts. I have since been trying to decide what to do with them. There is a tart in the making, which I will share with you in a few days. I also picked up some wonderful homemade sausages from a meat market on same said ride home. Said meat market also had some unbelievable bacon that I bought two pounds of. It’s been a busy weekend taking care of all of it, plus the laundry and a plethora of other chores to catch up on. But that bacon – we had BLT’s Friday night and more for breakfast this morning. There WILL be more on that later, as it was actually fully cured and smoky….not like the supermarket stuff where it boils first just because of the water and uncured fat and meat. This stuff fried up beautiful with no excess fat or water, smoky but not overly salty. MMMMM. Definitely making THAT place a regular stop.
I may have mentioned before that my husband is a cinnamon lover. I have been working on getting some good food into him this weekend, before I leave again. For some reason, I had a craving for cinnamon this morning, and this is one of his favorite breakfast treats. If I make a double batch he will eat them like cookies all week. I didn’t have enough cream to make a double batch, but he sure has had a smile on his face today.
If you’ve never had scones, they resemble a biscuit but, instead of milk and shortening, they have cream and butter. These are wonderful with a cup of coffee, tea, milk. Or with a friend. Or alone. They are delicious but, like a biscuit, you cannot overmix them or you get sinkers, boat anchors, skeet, ammunition to throw…you get the picture.
- 2 cups flour
- ⅓ cup sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 6 Tablespoons cold butter
- 1 large egg
- Approximately ⅔ cup cream
- Preheat oven to 375°.
- In a medium bowl, mix flour, sugar, baking powder, and salt together. Work in the butter until uniformly a texture similar to corn meal.
- In a measuring cup that shows ounces, beat the egg, then add enough cream to total 7 ounces. Mix with the egg, then add all at once to the flour mixture. Mix to form a soft dough. About halfway through mixing, dump in a 12 ounce bag of cinnamon chips. Mixi just a bit more then turn out onto floured surface and finish working in the cinnamon chips. Pat or roll the dough into a 12' x 12" square. Cut all the way down the center of the square and then across, forming 4 squares. Cut each square corner to corner, like an X, forming 4 triangles from each square. You should finish with 16 triangles. Place on ungreased cookie sheet and bake for about 18 minutes, until golden. I like the corners a little crisp, so I bake them roughly 20 minutes.