Monday, September 16, 2013

Cinnamon Chip Scones

I don't go to Starbucks very often but when I do I always get a cinnamon chip scone.  Partly I don't go to Starbucks very often because I would be eating too many of said scones.  I just love 'um.  There's something so warm and comforting about them.  Who ever came up with the cinnamon chip I want to give them a hug.

I used to make tons of cinnamon chip scones back in the day when we were selling them wholesale and of course mine were even better than S'bucks!  (And, no, I don't know how I wasn't big as a house from all those fresh baked cinnamon chip scones!)   And I would love to bake my own now, but the problem is I can't always source the cinnamon chips, so there you go.

That's why I loaded up on the chips when I saw them at the market recently.  And I'm so happy I can share this recipe with you.  I went a step further  and added raisins as well because I love raisins and what's better than cinnamon raisin?

This recipe made a boat load so I ended up taking some down to my Vets office for her and her wonderful staff.  Gotta share the love and besides the less cinnamon chip scones in the house the less I'll be eating! 

cinnamon chip scones 

4 cups white whole wheat flour
4 tablespoons raw cane sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup cold butter, cut into little chunks
1 cup cinnamon chips
1/2 cup raisins, plumped in hot water and drained
2 eggs
1 & 1/3 cup heavy cream

Preheat oven to 350 degrees.  In a stand mixer combine flour, sugar, baking powder and salt.  Add butter and mix on low until the butter is smaller than pea size and mixture is crumbly. 

Add cinnamon chips and raisins and mix just to combine.  Whisk eggs and heavy cream together and add to flour mixture.  Mix on low just until dough forms, do not over mix or scones will be tough.

Turn dough out onto floured surface and knead just to get it uniform.  Roll dough to about 1 inch thick.  Cut scones into desired shape and place on parchment lined baking sheets.  Bake for 15 minutes or until scones spring back in the center and edges are lightly golden.  Makes 18 large or 24 small scones.  

cinnamon glaze

1 cup confectioners' sugar
1 teaspoon cinnamon
1 & 1/2 tablespoon half and half

Whisk all ingredients together until smooth.  Make a piping bag out of parchment paper, or just use a spoon, and drizzle glaze onto cooled scones.  

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  1. Lovely! I have never seen cinnamon chips in the store. I know I would love them because I love cinnamon. Never had one of the scones at Starbucks but may have to make a special trip there just to try one!

  2. Me again. I just googled cinnamon chips and found a link to make your own. If you are interested it is here -

    I'm going to have to try to make some so I can try your scones!

  3. Thanks Joan, I'm going to try making those chips! I can envision countless possibilities!