Cinnamon Scones
Cinnamon Scones
Ingredients:
13.5 oz All Purpose Flour
4 tsp Baking Powder
1 tsp Salt
4 oz Butter
1/3 cup Sugar
1/3 cup Cinnamon Chips
1.5 cups Buttermilk
Prep:
Chill the butter in the freezer. Once frozen, grate with a box grater. In a large bowl, mix together the flour, baking powder, salt and butter. Stir with a fork and break up any large clumps of butter. Add the sugar and the cinnamon chips, and stir to distribute evenly. Add the smaller amount of buttermilk and stir, being careful not to over-mix. If needed, add more buttermilk until the dough holds together. It should all hold together and not fall apart when you pull it to a ball with your hands, but it should not be wet and sticky. If it gets too wet, add more mix to get the right consistency.
Turn the dough onto a large clean, lightly floured cutting board. Fold the dough over onto itself 4 or 5 times to create layers. Use a sharp knife to cut into 3 inch squares, and cut each square diagonally to make a triangle.
If you would like, you can freeze the scones for later use; just place separated scones on parchment in a freezer bag and freeze. It works best to freeze 4 in a quart sized bag.
To Bake:
Heat the oven to 425 convection bake.
Place the scones (fresh or frozen) on a parchment lined baking sheet with space between. Brush the top with heavy cream or half and half. Once the oven is hot, put the sheet in the oven and bake for 16-20 minutes. Scones should be a nice golden brown on the edges and should puff up nicely.
