Makes 12 Servings Prep time: 25 minutes Bake time: 10 minutes
3-1/4 cups all purpose flour
1/3 cup plus 2 Tbsp sugar, divided
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold butter, cubed
1 cup buttermilk
1 package (10oz) cinnamon baking chips
2 Tbsp butter, melted
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7 inch circle. Brush with melted butter and sprinkle with remaining sugar.
Cut each circle into 6 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425 degrees for 10-13 minutes or until lightly browned. Serve with coffee or tea... mmmmm...
Hodge Podge Tips
Cinnamon chips can be hard to come by so you may have to check several grocery stores. Otherwise I'd recommend using milk chocolate chips. Honestly, this dough offers a great base for any sweet flavoring: white chocolate & raspberry, blueberries, cranberries... have fun.
These scones bake up rather large so I'd suggest 6 to a pan and spaced well. They're so big that they can be cut in half-- they go farther and are less calories.