Cinnamon-Sugar Scones

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Cinnamon-Sugar Scones

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

5 tablespoons cold, unsalted butter, cut into ¼-inch cubes

½ cup cinnamon chips

1 cup heavy cream


For the Cinnamon-Sugar Topping:

1 tablespoon heavy cream

2 tablespoons granulated sugar

1 teaspoon ground cinnamon


Directions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.


2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Cut in the butter, using your fingers, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with mostly pea-size lumps of butter. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don't over mix.


3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into triangles or use a biscuit cutter for round scones.


4. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, lightly the scones with heavy cream. Sprinkle scones with cinnamon/sugar mixture. Bake scones for 12 to 15 minutes, or until light brown. Cool scones on a wire cooling rack and serve. Store leftover scones in an airtight container at room temperature for up to 2 days.


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(Recipe adapted from Two Peas and Their Pod)


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