Treat yourself to my Cinnamon Chocolate Chip Scones this holiday weekend! Cinnamon chips and mini chocolate chips in a mouth-watering scone AND a wonderful glaze!
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These Cinnamon Chocolate Chip Scones are moist and full of wonderful cinnamon and chocolate chip deliciousness! If you like cinnamon, you will love these!
Don’t let the idea of home made scones intimidate you, they are a cinch to make. When I was making these I was thinking of what would be delicious on a holiday weekend but doesn’t take too much time.
These scones are meant to be enjoyed with coffee, tea, hot chocolate, or whatever you like to drink in the morning. I wanted to make these scones regular size, but they could easily be done as mini scones. Just be sure to cut them before they go in the oven.
The cinnamon chips are so warm and inviting in these Cinnamon Chocolate Chip Scones AND the mini chocolate chips just make you happy.
Have a wonderful Thanksgiving weekend!
After you roll out the dough you will have two 7-inch circles. Then cut each circle into six wedges and separate the wedges a bit.
If you don’t have buttermilk you can simply make your own. Measure a scant cup of milk and add 1 tablespoon lemon juice. Allow milk to sit for at least 10 minutes.
You will see the milk start to change and this what you want. Using buttermilk in these scones makes a big difference in flavor! You will be happy you did.
Cinnamon Chocolate Chip Scones
3-1/4 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup cold unsalted butter, cubed
1 cup buttermilk
3/4 cup cinnamon chips
1/4 cup miniature chocolate chips
For Sugar Topping:
2 tablespoons melted butter
Remaining 2 tablespoons granulated sugar
For Glazed Topping:
1 cup powdered sugar
1-2 tablespoons Natural Bliss Cinnamon Cream Coffee Creamer, regular cream, or milk
1/2 teaspoon vanilla
White sparkling sugar, optional
1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Don’t overwork the dough or it will get tough. Divide dough in half; gently pat or roll each half into a 7-inch circle. Brush with butter and sprinkle with remaining sugar or sanding sugar.
3. Cut each circle into six wedges. Separate wedges and place on a parchment-lined or ungreased cookie sheet. Bake at 425 degrees F for 10-13 minutes or until lightly browned. Mine took exactly 12 minutes; ovens may vary. Serve warm.
To serve with glazed topping:
Skip brushing scones butter and sprinkling with sugar, bake scones naked. While scones are baking combine glaze ingredients in a small bowl. Allow scones to cool for 1-2 minutes. While scones are still warm brush with glaze. Repeat brushing with glaze if desired. FYI – using a brush will require less glaze and give you a thinner coating. Or just drizzle with desired amount of glaze and enjoy!
Makes 12 Scones, or 24 Mini Scones.
Adapted from: Taste of Home