Annnnnd, I’m back.
You didn’t even miss me, did you? Don’t answer that.
I took a couple of months off from the old blog. I didn’t want to, but life demanded it. Lemon Sugar is like a second full-time job that I squeeze into the wee-hours of the morning, well after the sun goes down at night, and for 15-20 hours each weekend.
But, I love it so it’s not going anywhere. I just had to make some adjustments, and now I’m back.
With scones. I’m back with cinnamon chip scones.
These scones are simply fantastic. I was inspired by my favorite treat of all time at Panera, and it took a few tries but I finally cracked the code – and maybe made them a smidge better.
They are full of cinnamon chips, and smothered with a delish cinnamon sugar glaze. They go together in mere minutes, and keep for many days in a covered container.
They are my favorite, and I love them. They make your house smell like cinnamon and baking yum-ness. ‘Cause that’s actually a word in cinnamon-scone-world. You’ll see.
After you mix them all together and right before you put them into the oven, do yourself a favor and smoosh some extra cinnamon chips right into the tops of them. It makes them prettier and you just can’t get enough of those little bursts of cinnamon.
Seriously, I know I’m gushing but guys – these are GOOD.
I made mine into larger scones, but if you like, you can certainly cut them smaller. You just always want to have that triangle shape, because – well, just because. It’s a scone-law. (Actually the first scone I ever had was round, but I feel like triangle is the way to go here.)
And don’t forget to SMOTHER them with glaze – and then let the glaze set for a while because somehow, that makes it better.
Eat ’em warm with a big mug of coffee (or tea if you’re fancy) and ENJOY!
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons sugar
- 1 stick butter, very cold, grated
- 1 cup cinnamon chips
- 1 egg, separated
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup confectioners sugar
- 1 teaspoon ground cinnamon
- ¼ cup heavy cream
- Preheat oven to 375 degrees (F).
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Whisk together.
- Using a box grater, coarsely grate a stick of very cold butter.
- Add grated butter to flour mixture and use a fork or pastry cutter to combine until a coarse mixture is formed.
- Stir in cinnamon chips.
- Mix egg yolk, buttermilk, and vanilla in a measuring cup. (save egg white)
- Add to dry ingredients and quickly stir until just combined.
- Scrape out onto floured surface and knead 6-8 times or until the dough just comes together.
- Form into a 12-inch circle, about ¾ inch thick.
- Cut the circle in half, then quarters, then eighths.
- Place on baking sheet lined with parchment paper.
- Brush each scone with egg white.
- Bake 15-18 minutes or until golden brown.
- In a small bowl, combine confectioners sugar and cinnamon.
- Add heavy cream and stir until completely combined. Add a bit more if it's too thick to pour.
- Pour glaze over hot scones.