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!
- 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 cream
- For the cinnamon sugar topping:
- 1 tablespoon heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 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.
Have you tried this recipe?
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