These scones have a very light cinnamon flavor.
Ingredients
- butter: 0.75 cup
- ¼ cups all-purpose flour: 3 piece
- white sugar: 0.33333 cup
- ½ teaspoons baking powder: 2 piece
- pinch baking soda: 0.5 piece
- salt: 0.5 tsp
- buttermilk: 1 cup
- cinnamon baking chips: 1 pack (10 ounce pack)
- butter: 2 Tbsp (melted)
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
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Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
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Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
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Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.
