Thursday, April 18, 2013

Cinna-chip Scones



Okay, I am going to tell you of a magical land, one where there's delicious food as far as the eye can see, fancy cappuccino machines that can whip up whatever your caffeine craving desires, and good times to be had by all. This magical land is also known as my aunt's house. There are A LOT of foodies in my family but if there's one person that gets just as excited about food, eating, cooking, and all of thee above as I do, it's my Aunt Gin. So one time we visited and she baked these amazzzzinggg cinnamon chip scones! They were everything a scone should be; soft but not too crumbly and the perfect texture in between a cake and a biscuit. I was SO happy when she handed over the recipe, I didn't special order the cinnamon chips like she did, but Hersey's sells some that are just as good...almost.

Cinna-chip Scones
2 cups flour
3 TBS sugar
1 TBS baking powder
1/2 tsp salt
5 tsp unsalted CHILLED butter cut into 1/4 inch cubes
3/4 cup cinnamon chips
1 cup (and 1 TBS for brushing)heavy cream
1 TBS turbinado sugar (optional)

Directions:

1.Preheat oven to 425 degrees F

2.Place top ingredient in food processor and pulse to combine (about 12 pulses)

3.Stir in cream and chips to the dough mix and form a rectangle about 1 inch thick. Brush with heavy cream and top with turbinado sugar (if using).

4.Cut into 12 wedges or use a round biscuit cutter like I did and place on a baking sheet for 12-15 min. or until light brown in color. Cool before consuming...I know, it's hard to wait.

My aunt also says that she makes multiple bags of the food processor dough mix and sticks them in the freezer, that way all you have to do later is mix in the cream and chips, cut, bake, and viola!




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