There is nothing I love more than a big cup of coffee on a lazy morning. And these cinnamon chip scones and coffee make a perfect pair!
They’re quite easy to make, and just quick enough to have ready for whenever your sleepy household awakes! I’m not a huge breakfast person (now brunch is a totally different story), so a cup of coffee and one of these scones is my perfect idea on how to start out the day.
I opted to make mini-scones, and they turned out to be the perfect nibble. Just form your dough into a rectangle like this, and cut them in any shape you desire.
I was trying to get around 24 triangular mini scones, however, I mis-calculated how many cuts to make (again not a mathematician), and my scones were all different sizes…
See? They were from all walks of life. Character, I call it.
Sweet and delicious, you need to make these scones! Here’s the recipe.
Cinnamon Chip Scones adapted from The Pioneer Woman
3 cups all-purpose flour
1/3 cup sugar
5 tsp. baking powder
1/2 tsp. ground cinnamon
2 sticks salted butter, cold
3/4 cup heavy whipping cream
1 tsp. vanilla extract
1 1/2 cup cinnamon chips
Preheat oven to 350 F degrees. Mix together flour, sugar, baking powder, and cinnamon. Cut cold butter into cubes and add to flour mixture. With a pastry cutter (or large fork if you don’t have one) mix the butter with the flour mixture until its crumbly, the butter pieces around the size of peas. Then mix in the cinnamon chips. In another bowl, mix together cream, egg, and vanilla, then pour in to the flour mixture. Stir gently to combine; batter should be moist but still pretty crumbly. Turn onto a work surface and pat the batter together into a rectangular shape.
For the topping, mix together 1/2 cup of sugar, 1 tsp. cinnamon, and 1 1/2 tsp. heavy cream. Pour on the surface of your dough and pat gently to make it stick. Then cut the batter into your desired shapes and move to a cookie sheet. Cook for 20 to 25 minutes. (Mini-scones for 20, anything larger around 25. Just be sure to check ’em!) Enjoy!