I’m baaaaack! Can I claim that I go so long between posts in order to give you ample time to make one recipe before I spring another one on you? No? Fine *pouting*. But I understand the tragedy at hand. We are in NOVEMBER (oh my lanta) and I have yet to give you a nice fall season or beginning of holiday season recipe. While the rest of the blogosphere is overdosing on pumpkin—which I am also consuming in too high of quantities—I thought I’d bring you a pumpkin free recipe. Let’s bring out some cinnamon instead.
This recipe actually came about months ago during the Great Baking Soda Fiasco of June 2014. After that entire day of frustrated baking failures I needed a success. I needed a recipe that would work perfectly with only one try. I needed comfort. And so I needed cinnamon.
Cinnamon has always been my holiday spice. It just tastes so comforting and warm and sweet with a little bit of spice, and I can’t think of anything that doesn’t taste better with a little cinnamon on it (okay maybe citrus). So when I found an opened bag of cinnamon chips (like chocolate chips but they are cinnamon flavored!), I knew that it didn’t matter that the holidays were five months away, I wanted to make a comforting holiday scone to curl up into and then hoard until it was more seasonally appropriate to share with you.
Uhhh did I just talk about scones as if they were blankets? Must be all the cinnamon warmth going to my head.
This scone is a fun, seasonal twist on your basic chocolate chip scone. Substituting brown sugar for white complements the cinnamon chips while also toning down the scone’s sweetness. Cinnamon chips are super sweet! White sugar is super sweet! Let’s just swap that out a little to make that cinnamon shine. And because the cinnamon chips are so deliciously cinnamony (new word!) you don’t even need to add more cinnamon to the scone dough itself. Let the chips do all the work. The holidays are stressful enough as it is; make your scones as easy as possible for you.
Oooo topping ideas! The usual clotted cream or unsweetened whipped cream in a pinch is always a go to. For some additional fun, top with cinnamon cream cheese either as is or whipped up into a glaze. Tang is perfect with sweet.
cinnamon chip scones
- 200 grams (1 ½ cups + 2 tbsps) all-purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- 50 grams (1/4 cup unpacked) brown sugar
- ½ cup cinnamon chips
- 150-200 mL heavy whipping cream
Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper and set aside. Oven rack should be in the top third of the oven.
Whisk together flour, salt, baking powder, and brown sugar, making sure there are no clumps of sugar in mixture. Add cinnamon chips and toss to evenly disburse.
Add heavy cream, beginning with the lower amount, and lightly work into a dough. Add additional cream 1 tablespoon at a time until all ingredients come together. Do not overwork the dough.
Turn out onto a lightly floured surface and pat dough to ½ in thickness (or other desired thickness). Cut out scones with a 5 cm crimped biscuit cutter and place on baking sheet. Bake for 7-10 minutes, or until edges are beginning to lightly brown and tops of scones are firm but not burnt.
Cool on a wire rack immediately.