Skip to main content

Cinnamon Chip Scones

I love scones and I love cinnamon. The combo is a winner for sure. The only thing better than a cinnamon scone is a cinnamon chip scone! I think the first time I experienced this was at Panera Bread. I made it my goal to try to create my own. I found a recipe and at the time none other than Walmart carried the cinnamon chips. They've since stopped carrying them, so now I just order them online. Let me just say, the addition of cinnamon chips to a cinnamon scone is a game-changer.

You can cut them in a variety of ways. The recipe says to form the dough in a circle and cut them into 6 scones. Well, they are simply huge - like Panera's! Problem is, I nor any of my family members prefer to eat one that large in one sitting. So I'll often split the dough in half and make two circles out of which to cut the scones. That way they're smaller and I have more product. I have also used a biscuit cutter which works great, especially if you want a uniform look. This time I decided to make them in the style of Highland Gourmet Scones who makes the best scones I have ever had. I simply took clumps of the batter and placed them on the cookie sheet. Super easy and fancy in their own way. 

The scones from this recipe are light and fluffy, unlike most scones which are really dense and crumbly. I suppose you could experiment with the baking powder and soda. More powder and less soda? I think I'll try that next time to see what happens. A note about buttermilk. I never have this on hand and always make my own. I add vinegar to any kind of milk or cream and it works the same. Also, some recipes like Panera's, include a cinnamon glaze. This is nice, but I love the simplicity of the sprinkled cinnamon and course sugar on top.

I featured this recipe on my very first blog post, actually. It has become a family favorite. I often make them when I want to treat myself or just have fun. It's a thing for me to wait until cold weather to make them because I love creating the anticipation. And cinnamon is the quintessential spice around the holidays. But clearly, they are great to make and enjoy all year long! 



Comments

Popular posts from this blog

Roasted Baby Eggplant with Parmesan

Today I spent much of the day in the quaint little town of Mt. Laurel where my good friend Laura and her husband Mark live. Mt. Laurel has a farmer's market every Saturday (Farmer's markets are another thing that says "summer" to me!). I love the bright colors of vegetables and the amazing shapes and sizes of home-grown veggies. Among my typical tomato purchases, I decided to branch out and get some tiny eggplant. I don't typically like eggplant but these were just too cute to pass up. I came home and found this recipe. First I'll say that I learned after the fact that the ones I bought were actually not considered "baby" but of the "fairy tale" variety. Quite a difference. In this image  I found online, the fairy tale eggplant is on the left and baby squash is on the right. The ones I had bought were so much smaller, that the seasoning the recipe called for was too much. Also, since they were small, you can actually eat the skin and all ...

Skinny Zucchini Lasagna

OK back to the healthy meals! I discovered this recipe when I was doing a keto diet some years ago. It has become not only my favorite keto meal but one of my favorite meals overall. It is low carb and low calorie because not only does it replace pasta with zucchini noodles but also ricotta with cottage cheese. You can also use ground turkey instead of ground chicken.  It takes a while at the front end because you have to prep and grill the zucchini slices. I went ahead and invested in a mandoline for easy and even slicing. Also, I typically use my gas grill instead of a grill pan or panini press.  There are a lot of slices so I found the outdoor grill afforded me more space so I could grill them all at once.  As for the sauce, I am still working on that balance. I guess you could just use regular pasta sauce and be done with it; but, if you make your own it can tend to be runny so I try to thicken it up with tomato paste and some flour. But as you can see in the final ...

Tomato Pie - Southern Living

My love for tomatoes has been a thing for as long as I can remember. My parents didn't grow up southern and didn't cook that way, so I was ignorant of  uniquely southern cuisine until later in my life (i.e. I had to have a high school friend explain to me what a "grit" was 🤣). So when I learned that you could make a pie full of tomatoes it made my heart sing!  Many recipes are simple and include lots of cheese and mayo resulting in a runny (yet yummy) substance on your plate. I saw this recipe in Southern Living magazine and the picture lured me in. The main difference I believe is the addition of bacon and an egg.  Bacon can make it "dinner worthy" because it's a meat/protein, and the egg firms up the consistency as it cools. It is time intensive because of the need to blind-bake the crust, pre-roast the tomatoes, and allowing them to cool. It takes even longer if you follow the recipe exactly and you make your own crust. HA! Who has time for that? So ...