Tender, cinnamon bursting, fluffy yet dense, these scones are so delicious! These scones are perfect for breakfast or brunch. They are always a crowd pleaser.
I live in a college town, though I live further away from where most college students live. I live in a town home, in a neighborhood with lots of other town homes. Despite the fact that I live a bit away from most college students, there is still a ton of turnover in in my neighborhood. I feel like the moment I start to get to know people, they move out and someone else moves in. We are constantly trying to find ways to meet our neighbors and get to know them before they disappear.
This past weekend we had a few people from my neighborhood over for breakfast. We wanted something that would be yummy, but also would be easy to make. We had thought about making waffles, but we wanted to make something that we could just be done with once they were made. So we went to a recipe we've made a few times for breakfast and brunch for other people.
These cinnamon chip scones always turn out delicious. They are tender, cinnamony, and fluffy yet dense. They seem to disappear quickly every time I make them. They make a delicious breakfast for company. They are easy to throw together.
*original recipe from tasteofhome.com
3-1/4 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
1 package (10 ounces) cinnamon baking chips
2 tablespoons 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-in. circle. Brush with butter and sprinkle with remaining sugar. Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
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