You know that feeling when you just need something soul satisfying? Well, look no further! artfulTANGENT’s Cinnamon Scones tick all of the baking boxes.
Quick: √
Easy: √
Aromatic: √
Delicious: √

They are fantastic on a rainy morning with a good book and cup of tea, or if it’s 10pm and you want to bake something scrumdiddlyumptious!

Get yourself a pot of English double cream, dollop it on top of your scones and ENJOY!

9-10 Servings
Prep Time: 10 min
Cook Time: 13 1/2 min
Cook Temp: 385 degrees

Ingredients
1 3/4 c. all purpose flour
4 t. baking powder
5 T. sugar
1 t. cinnamon
5 T. butter, cut into cubes
1/2 c. cinnamon chips*
2/3 c. whole milk (or 1/3 c. half and half and 1/3 c. whole milk)
1/2 t. vanila
1 egg, optional

Recipe
Place flour, baking powder, sugar and cinnamon in a large bowl.
Whisk together until completely combined.
Cut in the butter with a pastry cutter until the consistency is like course sand, still having visible butter chunks.
(If you don’t have a pastry cutter, use two forks and break apart the butter by pulling them at the same time in opposite directions.)
Stir in cinnamon chips.
Combine vanilla and milk together in liquid measuring cup.
Make a well in the flour mixture.
Pour the milk mixture into the flour mixture and combine just until blended.
Do Not Over Mix.
Turn batter out onto lightly floured counter and kneed a few times, just to bring the scone batter together. The dough will be wet and slightly sticky.
Pat into a disk with a uniform thickness, 3/4 to 1 inch.
Cut with a 2 1/2 inch biscuit cutter. Cut straight down and do not twist.
Place on a parchment lined baking sheet 2 inches apart.
Optional: brush egg wash on the top of the scones. Make the egg wash by combining one whole egg with 1 T. of water.
Bake at 385 degrees in a convection oven for 13 1/2 minutes.
The edges will be very lightly browned when done.
ENJOY!

*Cinnamon chips used are made by Hershey’s and can be found by the chocolate chips in the grocery store. In some stores, they are a seasonal item, so stock up.