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Rich Cinnamon-Chip Scones

Paper bakery boxes lined with creatively cut tissue paper give these coffeehouse favorites a casual look. Dress up a box with polka-dot ribbon and a trio of fresh cinnamon sticks tied within a bow--their aroma is a clue to the treasures inside. —Bonnie Buckley, Kansas City, Missouri
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon, divided
  • 1/2 cup cold butter
  • 2/3 cup cinnamon baking chips
  • 1 cup plus 1 tablespoon heavy whipping cream, divided
  • 1 egg
  • 1 tablespoon coarse sugar

Directions

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in baking chips. Whisk 1 cup cream and egg; stir into crumb mixture just until moistened.
  • Turn dough onto a floured surface; knead 10 times. Pat into a 9-in. circle. Cut into 12 wedges. Separate wedges and place on a greased baking sheet. Brush with remaining cream. Combine coarse sugar and remaining cinnamon; sprinkle over tops.
  • Bake 14-16 minutes or until golden brown. Serve warm.
Nutrition Facts
1 scone: 338 calories, 20g fat (12g saturated fat), 67mg cholesterol, 199mg sodium, 35g carbohydrate (15g sugars, 1g fiber), 5g protein.
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