My vision when creating this recipe was a dense, bakery-like scone with a crusty exterior and melt-in-your-mouth, flaky interior. I first used the recipe at a post-wedding gift opening brunch. Because scones are best the day they are baked, I wanted a recipe that I could make ahead and pop in the oven with minimal effort on the day they were served. This recipe is a bit high-maintenance, as I have not found a commercial cinnamon chip that I like. So I experimented and arrived at a combination of ingredients and process that allowed me to create my own. Commercial cinnamon chips could certainly be substituted; however, the homemade chips can be made ahead, allowing the overall process to be divided and fit into small pockets of time.
So here we go...
First, make the cinnamon chips:
Preheat oven to 325 degrees. Place all ingredients in a small bowl. Use a fork to mix ingredients; the combination will have a thick paste-like texture. Place on a baking sheet lined with parchment paper. Pat together into an even layer in a square (roughly 1/2-inch thick).
Bake in preheated oven for 12 minutes. Allow to cool completely on the baking sheet, placed on a cooling rack. When cool, break into small chips (roughly size of normal chocolate chips). You may end up with some small (sand-like) crumbs that did not bind with the butter and honey; they can be discarded.
And now the scones:
Combine flour, baking powder, baking soda, salt, and sugars in a large bowl. Cut in butter until pieces are evenly distributed and the size of peas. Add cinnamon chips; stir to distribute evenly throughout. Add 1 cup buttermilk; stir gently just until combined. Add up to 2 tablespoons additional buttermilk, as needed to incorporate all of the flour. Place dough on lightly floured surface. Knead gently to bring dough together. Pat into a 7-inch square.
Using a pastry cutter or sharp knife, cut in half in both directions to form four squares. Cut each square diagonally in each direction; you will have sixteen small scones. Cut straight down to avoid excess compacting of the dough.
When ready to bake, preheat oven to 415 degrees. If you have a baking stone, place it in the oven while it preheats. Place frozen scones on preheated baking stone or baking sheet lined with parchment paper. You may sprinkle the tops of the scones with raw sugar at this point. Bake for 16 minutes, or until scones are golden brown. Remove from oven and place scones on cooling rack. Allow to cool a few minutes, then drizzle with icing if desired.
Cinnamon Scones with Homemade Cinnamon Chips
Ingredients
Cinnamon Chips:
1 tablespoon butter, softened
2 tablespoons all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons cinnamon
1/4 cup brown sugar
pinch of salt
2 teaspoons honey
Scones:
3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup white sugar
1 tablespoon brown sugar
1/2 cup unsalted butter, cold and cut into small pieces
1 cup plus up to two tablespoons buttermilk, divided
Extras:
cinnamon chips
icing or raw sugar (optional)
Cinnamon Chips:
Preheat oven to 325 degrees. Place all ingredients in a small bowl. Use a fork to mix ingredients; the combination will have a thick paste-like texture. Place on a baking sheet lined with parchment paper. Pat together into an even layer in a square (roughly 1/2-inch thick). Bake in preheated oven for 12 minutes. Allow to cool completely on the baking sheet, placed on a cooling rack. When cool, break into small chips (roughly size of normal chocolate chips).
Scones:
Combine flour, baking powder, baking soda, salt, and sugars in a large bowl. Cut in butter until pieces are evenly distributed and the size of peas. Add cinnamon chips; stir to distribute evenly throughout. Add 1 cup buttermilk; stir gently just until combined. Add up to 2 tablespoons additional buttermilk, as needed to incorporate all of the flour. Place dough on lightly floured surface. Knead gently to bring dough together. Pat into a 7-inch square. Using a pastry cutter or sharp knife, cut in half in both directions to form four squares. Cut each square diagonally in each direction; you will have sixteen small scones. Cut straight down to avoid excess compacting of the dough.
Separate dough triangles and place in a container for freezing. Separate layers with a piece of parchment paper. Alternatively, you may place dough triangles on a parchment-lined tray. Freeze until solid, then remove from tray to a plastic freezer bag. Freeze dough.
When ready to bake, preheat oven to 415 degrees. If you have a baking stone, place it in the oven while it preheats. Place frozen scones on preheated baking stone or baking sheet lined with parchment paper. You may sprinkle the tops of the scones with raw sugar at this point. Bake for 16 minutes, or until scones are golden brown. Remove from oven and place scones on cooling rack. Allow to cool a few minutes, then drizzle with icing if desired.
Scones are best eaten hot out of the oven. If you have leftovers, reheat until crisp and warm in an oven preheated to 350 degrees (check after about 8 minutes).
