Served with a delicious Mock Clotted Cream, these Cinnamon Chip Scones are a toothsome treat for teatime.
Cinnamon Chip Scones
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- ½ cup cinnamon morsels*
- 1 cup plus 2 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add cinnamon morsels, stirring until blended.
- In a small bowl, stir together 1 cup plus 1 tablespoon cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms. (If mixture seems too dry, add more cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch square cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until scone edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
We used Hershey's Cinnamon Morsels.
Mock Clotted Cream
Serves: 1 cup
- 1 cup cold heavy whipping cream
- ½ cup mascarpone cheese
- 2 tablespoons confectioners’ sugar
- In a medium mixing bowl, beat together cream, mascarpone cheese, and confectioners’ sugar with a mixer at high speed until combined and thick.
- Cover, and refrigerate until needed, up to 3 days.
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