Cinnamon Chip Scones
Be sure and have cookie sheets sprayed ahead of time and the butter cut and everything measured out before starting.
Cutting the butter: Slice it long way, then turn it over and slice it long way again. Cut off little cubes of it into a bowl and put back into the refrigerator.
- 2 Eggs, beaten
- 1 C Sour Cream
- 2 tsp. Vanilla
- 1 tsp. baking Soda
- 4 C Flour
- 1 ¼ C Sugar
- 2 tsp. Baking Powder
- 2 tsp. Cinnamon
- ¼ tsp. Cream of Tartar
- 1 tsp. Salt
- 1 C Butter [cold]
- 1 C Cinnamon Chips
Add Sour Cream mixture and beat just until incorporated and then add chips. You may have to work the chips in with your hands but try with the mixer first. Flour counter top, your hands [arms to the armpit] pastry cloth or board. This dough will be sticky. Work it around with your hands until it is together and then press with your hands. Do this quickly so the dough doesn’t get too warm. I make it about 2 inches thick. Cut out with whatever you have. I use a square cutter or a triangle sometimes. This will make a lot so I make them big because I’m lazy and don’t want to fiddle in the kitchen forever. If you make the triangle you can make several dozen.
Bake 13 to 16 minutes until brown on bottom [if you make them real big “palm of your hand size” then it takes about 20 or so]
CINNAMON GLAZE- 2 C Powdered Sugar
- 1 tsp. Vanilla
- 2 T soft butter
- ½ tsp. Cinnamon
- Enough milk to make a thin glaze
No comments:
Post a Comment