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Cinnamon Chip scones Recipe

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This recipe for Cinnamon Chip scones, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Hassler


3 cups all purpose flour
⅓ cup plus 2 tbsp sugar, divided
2 tsp baking powder
tsp baking soda
tsp salt
cup cold butter, cubed
1 cup buttermilk
1 package (10 ounces) cinnamon baking chips
2 tbsp butter, melted

In a large bowl, combine the flour, ⅓ cup sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened.
Fold in cinnamon chips.

Turn onto a lightly floured surface.
Knead gently 10 - 12 times or until dough is no longer sticky.
Divide in half; gently pat or roll each portion into a 7 inch circle.
Brush with butter and sprinkle with remaining sugar.

Cut each circle into 6 wedges.
Separate wedges and place on an ungreased baking sheet.
Bake at 425 for 10 - 13 minutes or until lightly browned.
Serve warm.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep: 25 minutes; Bake: 10 minutes




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