Cinnamon and Sugar Scones
My first choice for cinnamon chips is the ones from King Arthur Flour but you cannot successfully order them in the summer as you will get a pkg. of melted glop. You need to order a supply during cool season to tide you through or I found some at my local supermarket made by Hershey.
so here is the recipe. It is adapted from one I saw somewhere and from one from King Arthur.
1 C. cinnamon chips
2 3/4 C. my favorite King Arthus all purpose Flour
1/2 C. sugar
1 T. baking powder
1/2 t. salt
1/2 C. (1 stick) cold butter quartered lengthwise and cut into dice
2 large eggs beaten
1/2 C. milk
1 1/2 t. vanilla
1/2 C. sugar
1/4 C. brown sugar
2 T. cinnamon
1 1/2 T. water
2 C. sifted powdered sugar
2-3 T. milk
Whisk together in a large mixing bowl flour, sugar, baking powder, and salt. Using a pastry cutter or forks mix in the cold butter until it is crumbly but not uniform. Add the eggs and vanilla to the milk and stir to combine. Add wet ingredients to the flour butter mixture and combine then stir in the cinnamon chips. Everything should be just moistened and hold together.
Turn out onto a WELL FLOURED work surface. Pat into a 9" square. Mix the filling ingredients. Being careful not to add too much liquid. This should NOT be runny but more like damp sand. Spread the filling over the dough. Fold one edge to the center and over the filling. Fold the remaining edge over the center to complete the three fold. Pat roll to a 3" x 18" rectangle.
OR!! As I do freeze them all!! Then I wrap each one in waxed paper and drop them all in a zip lock freezer bag. In the morning when I am stumbling around all I need to do is preheat the oven and drink a cup of coffee while 4 or 5 of them bake and my house smells like a little bit of heaven.
Mix up a little icing and drizzle them up a bit!! I do brush them with cream or milk before I bake them just to aid the browning. These are a treat.