Scones for my kidlets….their favorite….not mine…theirs. Cinnamon chip scones filled with these little bits. Artificial. Odd. They have pulled me in on several occasions. I tried them in a coffeecake, no, thank you - not again. I put them in cookies once, no, thank you - not again. Where they are fun to use is challah bread and scones. Great Harvest in Salem used to make a cinnamon chip bread, it was an egg based bread that was fun as a snack bread or toasted. So…if you have a good challah recipe (I do…someday it will show up here.) toss some in - - for fun.
I love the bounce on these things, the height is not lacking. See the fuzzy picture for proof. *ha*
Cinnamon chip scones ~
3 c. flour
3 tsp. baking powder
½ tsp. salt
½ c. sugar
12 T. butter, cut into small pieces
1 c. whipping cream
1 c. add in of choice
The usual scone drill.
- Mix the egg with the cream.
- Mix dry ingredients.
- Cut the butter in until it’s small bits.
- Add the egg/cream mixture and mix.
- Fold in cinnamon chips.
- Divide the dough in two, flatten out until ½”-¾” thick.
- Cut each disk into six or eight wedges.
- Baste each wedge with egg wash, sprinkle with sugar if desired.
- Bake off at 425 degrees for approximately 20 minutes. Start checking early at 15 minutes.
The kidlets #2 favorite on the scone list? Marionberry. They rate things, they’re fun.
Toodles ~ xoxo