As much as I’d love to claim that over the years I’ve learned to be really fast at whipping up a batch of… anything, really… the truth is that I think I’m slow with my baking process. For example, usually recipes tell you to preheat your oven as the first step, but I never do that, because if I do the oven will end up being on and ready about half an hour before I’m ready to use it. I’ve thought about how I could make myself faster, and my mind always goes to those cooking shows where they have all of the ingredients measured and ready to use. Realistically though, that’s not going to happen in my kitchen. I doubt I have the number of cups and bowls and measuring spoons I’d need for that, besides the fact that I’d have a whole lot more dishes to do. Doing dishes is already an escapade of its own that never seems to be that much fun.
When I made these Cinnamon Chip Scones, I made them in the morning before breakfast, because I had literally run myself dry of breakfast food. I always eat some homemade baked item for breakfast, and normally I have a few choices available, but this particular day I had zip, zilch, nothing!, which is super rare for me. So, I had no choice but to quickly make something, which turned out to be Cinnamon Chip Scones. The amazing thing is that I actually was able to get them made and out of the oven quickly enough to sit down to breakfast at the same time as always.
Take it from me, this is a really simple recipe. I made these scones in a rush, so I’m sure the most experienced of bakers out there could get them in the oven in a matter of minutes. The best part is, the scones taste great, so you can pretend you spent hours slaving over them. My synopsis of them: light, buttery, not too sweet, and pleasantly loaded with cinnamon chips!
|Cinnamon Chip Scones|
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, frozen
- 1 egg yolk
- 1/4 cup plus 2 tablespoons buttermilk (or milk and white vinegar, which I used, see note)
- 1/2 cup cinnamon chips
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt.
- Cut the frozen butter into small chunks and use a pastry knife to cut into the dry ingredients until the mixture resembles peas in sand.
- In a separate bowl, beat the egg yolk and buttermilk (or milk and vinegar) rapidly, for about a minute. Add to the dry ingredients and stir just until combined. Fold in the cinnamon chips; do not overwork dough!
- Place the dough on a flat-parchment covered surface and knead lightly a few times. Shape the dough into a round, 1-inch thick, and cut into 6 even triangles, pizza style.
- Place the scones on the baking sheet, spaced apart, and bake in the preheated oven for 12-15 minutes. Make sure that a toothpick inserted into the center of one of the scones comes out clean at the end of the baking cycle.
If you want to substitute milk and white vinegar for buttermilk, add milk to 1 tablespoon of vinegar in a measuring glass to reach the 1 cup line, let sit for five minutes, and use the amount the recipe calls for.
This recipe uses:
Cinnamon Chips (I used Hershey’s, but I would recommend almost any other brand for a true cinnamon taste)