Sweetheart Cinnamon Chip Scones Recipe

3 C. all-purpose flour
1/3 C. plus 2 tablespoons sugar, divided
2-1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 C. cold butter
1 C. buttermilk
1-2/3 C. (10-oz. pkg.) Hershey's Cinnamon Chips
2 T. butter, melted

Heat oven to 425F.

Stir together flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut butter into 1/2-inch slices; using fingers or pastry blender, mix butter into flour mixture until coarse crumbs form. Add buttermilk; stir with fork just until ingredients are moistened and soft dough forms. Add cinnamon chips. Gather dough into a ball, pressing gently to hold together. Turn out onto slightly floured work surface; knead briefly, about a dozen turns. Cut dough in half.

Roll or pat one piece of dough at a time into a 7-inch circle, 1/2 inch thick. Brush one circle with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Cut circle into 6 triangles. Place triangles on ungreased cookie sheet. Repeat procedure with remaining circle.

Bake 10 to 12 minutes until tops are golden. Remove from cookie sheet to wire rack. Serve warm or at room temperature.

12 scones.


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