Cinnamon Scones
I am an organized person, but not when it comes to my photos. They are a disaster. iPhoto is overloaded with photos because I never organize them. I take way too many photos of food and Caleb and never delete or organize them. They are all backed up on a hard drive and I save the photos that go on the blog in folders, but I never delete the photos from iPhoto. So yesterday, I opened up iPhoto and was determined to sort through the madness and try to get organized. Instead, I spent hours looking at old photos and not organizing. I was having too much fun reminiscing:) I am glad I looked at my old photos, because I found photos of these Cinnamon Scones I made about a month ago and never shared the recipe. The photos got lost in the madness. I am so sorry because these Cinnamon Scones are incredibly delicious. You all need the recipe!
The scones are made with heavy cream, cinnamon, and cinnamon chips. I use Hershey’s Cinnamon Chips, I know they are hard to find sometimes, so if you can’t find them in a store near you, you can order them online on Amazon. You can also leave them out, but I really like the extra burst of cinnamon they add. I also brushed the tops of the scones with heavy cream and sprinkled them with cinnamon sugar. These scones remind me of a decadent version of cinnamon toast. They are soft, tender, sweet, and loaded with cinnamon goodness.
Start your weekend off right by making a batch of these Cinnamon Scones for breakfast. They are the perfect weekend breakfast treat. And sorry it took me so long to share the recipe. I am going to try and organize my photos over the weekend. I promise, I will do it this time:) Do any of you have any photo organizing tips to share? Thanks!
Cinnamon Scones
Yield: Makes 8 scones
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
These Cinnamon Scones will remind you of a decadent version of cinnamon toast. The scones are sweet, tender, and full of cinnamon goodness!
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1/2 cup cinnamon chips (I use Hershey's cinnamon chips)
1 cup heavy creamFor the cinnamon sugar topping:
1 tablespoon heavy cream
1/4 cup granulated sugar
2 teaspoons ground cinnamonDirections:
1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into triangles or use a biscuit cutter. Press scraps back together and cut additional scones until dough is used up.
4. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, brush scones lightly with heavy cream. Sprinkle scones with cinnamon/sugar mixture. Bake scones for 12-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack and serve.
Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.
If you like these Cinnamon Scones, you might also like:
- Apple Cinnamon Scones from Simply Scratch
- Cinnamon Scones with Maple Glaze from This Homemade Life
- Pumpkin Scones with Cinnamon Sugar Glaze from Love and Olive Oil
- Peach Scones from Two Peas and Their Pod
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
Cheers,
Rosa
Two Peas replied: — February 24th, 2012 @ 9:26 am
The solution, in the case of food, is the availability to transfer smells…some day…
Those scones looks wonderful, we don’t have cinnomn chips here, but I guess I can make withou them, right?
The thing about iPhoto I love the most is you can delete it from iPhoto but it’s still on your hard drive. I delete a lot of photos in the moment because I know I could retrieve them if I needed to. Every few months I go in and delete my iPhoto trash (without looking what’s in there!) That way, I’ve had time to become emotionally unattached to my photos.
Two Peas replied: — February 24th, 2012 @ 9:26 am
My photo organizing isn’t all that wonderful, but I do have a little pact with myself regarding food photos…as soon as I post a recipe, I delete all the associated photos I did not use for that post. It feels more manageable to do little chunks like that. And it’s all part of my posting process.
Have you ever try freezing the scone dough and bake them as you need them? Or freeze the scones after they are baked? Would it keep the freshness better this way?
Thanks!!!
Two Peas replied: — February 25th, 2012 @ 9:18 am
AmyRuth
These scones look delicious, I’m going to have to try them when I find (or order) the cinnamon chips!