2/20/2010

Cinnamon Chip Scones

My first "guest blogger" post ever!  This recipe came from my friend Melinda, who lives in Washington DC and was baking her way through being snowed in during the crazy Snow Storm of 2010!  We have been friends for about 15 years now (time does fly!), she is a fabulous baker/cook, works at the Rockville Nature Center, and is a wonderful person all-around.  Take it away, Melinda!
I've always wanted to make scones but had heard that they are hard to get right.  When I found this recipe for entitled "Simple Scones," I thought why not.  I had some cinnamon chips and I was dying to try it.  These scones were very simple and stayed moist while still crumbly and were delicious both warm and at room temperature.

Easy Cinnamon Chip Scones
Recipe adapted from All Recipes

Ingredients
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup cinnamon chips (can substitute other types of chips or fruit)
  • 1/2 cup sour cream
  • 1 large egg
Directions
  • Adjust oven rack to lower-middle position & preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. 
  • Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cinnamon chips.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. 
  • Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. 
  • Sprinkle with remaining 1 tsp. of sugar. 
  • Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. 
  • Bake until golden, about 15 to 17 minutes. 
  • Cool for 5 minutes and serve warm or at room temperature.

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