Scones were one of the first baked goods that I mastered on my own, and the dark chocolate chip scones that I’ve been making for almost 10 years have long been one of my mom’s favorite treats. Each year, for her birthday, I make her dinner and dessert, throwing out tons of options. Without fail, she always chooses Italian Sausage, Red Pepper & Mushroom Risotto and those dark chocolate chip scones. It’s always her favorite meal of the year. These cinnamon-sugar scones are created in a very similar fashion to the rock star chocolate chip ones, with the addition of some butter, cinnamon, and swapping out chocolate chips for cinnamon chips. The result is a wonderfully tender texture and a big kick of cinnamon – perfect for a special breakfast treat. When my mom tried these, she said they rivaled the chocolate chip scones. Needless to say, with a lot of cinnamon-lovers clamoring for them, they didn’t last long at all.
The thing I love most about making scones are how unbelievably easy they are to pull together. You can go from raw ingredients to fresh-from-the-oven scones in about a half hour. You can’t beat that! It’s a simple process of mixing together the dry ingredients in a bowl, cutting in the butter, pouring in the cream, then quickly mixing it together. Dump it out, pat into a circle, cut, and bake! Simple and quick – my favorite kind of baking.
I usually find Hershey’s brand of cinnamon chips in the local grocery store, where the chocolate chips are stocked. If you can’t find them at your store, you could always order them online – King Arthur Flour carries a 16-ounce bag. I like to keep a bag on hand – I’ve thrown them into quite a few things, plus I might snag little handfuls here and there as a snack as well ;-)
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
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.
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.
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.