Cinnamon Chip Scones

 

My Mom first made these for breakfast several years ago and they were gone within minutes!  No lie…they are that good! (:  And what’s even better?!?!  This recipe is so easy because it’s adapted to be made in the food processor.

 

Preheat your oven to 400 degrees.  In a food processor, mix flour, sugar, baking powder, baking soda, and salt.  When mixed, add sliced frozen butter to the flour mixture.

 

Pulse in food processor just until it is crumbly.  {You’ll be able to see small little chunks of butter.}

 

Stir in the cinnamon chips.  {Cinnamon chips are hard to find in my neck of the woods.  Finally I found a store that carried them.  If you too have a hard time finding them, you can always order online.  My Mom swears these are the best ones out there!}

 

In a small bowl whisk together sour cream and egg until smooth.

 

In your food processor, blend sour cream mixture into flour mixture until large dough clumps form. Do not over mix!  (If you over mix, they texture will be off.)

 

Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick.

 

Sprinkle with raw sugar. Use a sharp knife to cut into 8 triangles.

 

Place on a cookie sheet (I didn’t use parchment paper since I had a nonstick pan), about 1 inch apart.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes.  They are best served warm but are also great the next day!

 

Cinnamon Chip Scones

Recipe by Sweet Peas & Bumblebees

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup cinnamon chips

1/2 cup sour cream

1 large egg

1 teaspoon raw sugar

Preheat your oven to 400 degrees.

In a food processor, mix flour, sugar, baking powder, baking soda, and salt.  Add sliced frozen butter to the flour mixture and pulse in food processor just until crumbly.  Stir in cinnamon chips.

In a small bowl whisk together sour cream and egg until smooth.

In your food processor, blend sour cream mixture into flour mixture until large dough clumps form.  Do not over mix!

Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick.  Sprinkle with raw sugar.  Use a sharp knife to cut into 8 triangles and place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. 

Bake until golden, about 15 to 17 minutes.  Cool for 5 minutes and serve warm.