For my opening recipe, we'll start off with Cinnamon Chip Scones....
I've had an obsession with cinnamon lately. Ever since I had the cinnamon chip bread at Great Harvest Bread in Raleigh, I've been all about cinnamon! However, I was always unable to find cinnamon chips! King Arthur Flour has them but I wasn't willing to pay shipping unless I was certain I could find them locally. Last Christmas, Harris Teeter granted my wish! I bought three bags of cinnamon chips and I wish I had purchased more! I'm already over halfway through the three bags! Cinnamon chips have become one of my most favorite things to use so next year, when HT has them again, I may just buy a big box of them! So next Christmas, when you see Hershey's Cinnamon Chips, buy a bag - you'll fall in love with them!
Cinnamon Chip Scones
(from America's Bed and Breakfast Cookbook)
2 cups All Purpose Flour (King Arthur AP Flour)
2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Tbsp. Granulated Sugar
1 stick of Butter (I Can't Believe It's Not Butter) - you can use butter right out of the fridge for this!
1 c. Cinnamon Chips (Hershey's)
1 Egg, separated
1 tsp. Vanilla Extract (Neilson-Massey Vanilla Bean Paste)
3/4 c. Buttermilk
1 packet of Sugar in the Raw (yes, it's an odd "measurement" but work with me)
Preheat over to 375.
In a large bowl, combine flour, baking powder, baking soda, and sugar.
Cut in butter until the mixture resembles course meal. (If you don't have a pastry blender, you can easily use two knives, which is what I use, to cut in the butter.)
In another bowl, combine the egg yolk, vanilla, and buttermilk.
Stir wet ingredients into dry ingredients until just combined.
Turn the dough out onto a floured surface and shape into a 10-in. circle (don't use a rolling pin - use your hands. Try not to handle the dough too much because you don't want to melt the butter!).
Cut into wedges (I made 8 wedges but the recipes calls for 12).
Place scones onto an ungreased baking sheet or parchment paper (as I've done).
Lightly beat the egg white and brush the tops of the scones.
Lightly dust the tops of the scones with the packet of Sugar in the Raw (one packet is the perfect amount for these scones!).
Bake 18 to 22 minutes until golden brown.
Remove from the oven and cool on a wire rack.
Calories - 269 per scone for 12 scones or 404 if you do 8 scones, as I've done.