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 ...

The Ultimate Carrot Cake

Carrot cake is not just a delicious fall dessert and perfect for Thanksgiving, it has particular significance in my life. It has been my favorite for years. When Southern Living came out with this recipe in March 2015 I was determined that it would be my birthday cake that year. And, needless to say, I would be the one to make it. 😋 I couldn't wait to make it again this year! What sets this apart from some other carrot cake recipes is the inclusion of Granny Smith apple and coconut. It also calls for 2 tsp of baking soda and no baking powder, making it super light and fluffy - not as dense as most. I for one, love the rich texture and the "crumbliness". It's like a party in your mouth! This year I decided to use wraps around the cake pans to prevent them from doming. I made my own with paper towels and foil.   The grave mistake I made was in squeezing three 9" cake pans in my oven at the same time. The two that were against the sides of the oven baked way faster...

Cranberry Bars

During the quarantine I saw I had a bunch of bags of cranberries in my freezer (I stock up on them to make smoothies). I decided to look for a new recipie I could use them in. Well, I found a winner! The "test kitchen" attempt was in the spring, but I decided it would be a perfect dessert for the holidays. This year, I made three different batches for different occasions! It has been a favorite for sure.  The addition of the orange zest makes it special. I love the zing of the zest combined with the tart berries. Together they complement the sweetness super well. I have used both pecans and walnuts. Both work great but pecans are my fav. And ignore where it says that powdered sugar dusting is optional. It is quite necessary - especially for the holidays! 🎄 Enjoy!  Cranberry Bars Recipe - Stuck On Sweet