"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cinnamon Scones Recipe

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This recipe for Cinnamon Scones, by , is from The Tetzlaff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Tetzlaff
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp sugar
1 stick of butter
3/4 cup King Arthur cinnamon chips
1 egg separated
1 tsp vanilla extract
3/4 c butter milk
cinnamon and sugar for dusting

Directions:
Directions:
Bake at 375 For 18 minutes.
Combine Flour, baking powder and soda, salt and sugar. In a small bowl put butter milk, cinnamon chips, egg yolk, and vanilla. Set aside.
Cut butter into small chunks on top of flour mixture.
Using pie cutter, mix until mixture resembles coarse meal. Stir in buttermilk, cinn. chips, egg mix, until just combined. Turn dough out onto a lightly floured surface and knead for 6-10 turns-lightly. Dive dough in half and pat each half into a 6-7 inch circle. Cut each circle into 4-6 wedges.
Spray cookie sheet with Pam. Place scones approx. 1-2 inches apart. Sprinkle with cinnamon and sugar mixture. Bake in preheated oven. Do not over bake. Freeze uncooked wedges. Unbaked scones freeze well. I place scones on a cookie sheet and freeze for 10-20 minutes. then I keep in a freezer bag. Have fresh scones every morning!

Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
It is the King Arthur Cinnamon chips that make this recipe great. King Arthur Flour Company.
The bag of chips makes several batches.
If you do not have buttermilk, use 3/4 cups milk with 2T vinegar.

 

 

 

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