As a third year I’ve been spending more time in clinic and less time in class, so my nights have freed up and I don’t have to spend quite as many hours at my desk after 5PM. As a result, Ryan and I have upgraded our cable package and I’ve also been spending some more time baking small batches of desserts “just because”. (Don’t worry, I also have more time to go to the gym too…) Scones are very easy to throw together, so I knew they’d be a perfect weeknight pairing for a few hours glued to the TV catching up on Game of Thrones. Nothing like a little incest, violence, and cinnamon scones on a Wednesday night!
Ryan has particularly benefited from the recent onset of weeknight baking endeavors, but it has been nice to have homemade treats on hand for other reasons too. A few weeks ago my friend had quite a traumatic day – a patient suffered a brain aneurysm in her chair, and there really was nothing any of us could say to cheer her up. She joked to me, “I’m gonna need some aneurysm cookies, Erica”, but instead I brought in a few of these cinnamon chip scones that I had leftover from the night before. I can ensure you that these homemade scones will brighten the darkest of days and I love being able to make people happy with my hobby – either visually through my blog or viscerally through their stomachs :)
These scones exceeded my expectations – they had a great texture and exploded with cinnamon flavor, thanks to an entire bag of cinnamon chips. I thought there was a typo in the recipe, but I dumped in the whole bag, and I’m glad I did. And just in case 10 oz of chips didn’t provide quite enough flavor, I also melted some caramels leftover from another recipe and drizzled away. These might not be as healthy as my last batch of blueberry scones, but at least I’m not recommending this batch for breakfast. Bottom line, they were delicious and I will definitely be messing around with this recipe to try more flavors! Any suggestions??
Cinnamon Chip Scones
Recipe adapted from Taste of Home
Yield: 12 scones
3-1/4 cups all purpose flour
1/3 cup + 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, 10-oz package cinnamon chips
2 tbsp butter, melted
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter or 2 forks until coarse crumbs form.
Stir in buttermilk until just moistened and fold in cinnamon chips.
Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
Divide dough in half and gently form each half into a 7″ circle. Brush with butter and sprinkle with remaining sugar.
Cut each circle into 6 wedges. Separate wedges and place on an ungreased cookie sheet.
Bake for 10-13 minutes or until lightly browned
For the caramel drizzle, I simply melted a few handfuls of packaged caramels and drizzled them over the scones.