Before I laud the absolute deliciousness of this naughty scone, I need to talk about it’s appropriateness. In my life of trying to make the right choice 80% of the time and splurging 20%, this scone falls into the 3%. I haven’t made a scone in months – but when occasion called, I refused to use whole wheat flour or applesauce for butter. No, I wanted the real thing.
These are as real as you get. The most flaky, tender, melt-in-your-mouth thing I’ve eaten in a while. I never order scones out now that I know what it can taste like – it’s just not worth the calories. Even at the ‘Bucks the scones are dry, overly sweet, and a tad greasy. Making your own is worth it if just to put you off the taste of commercially made scones.
Though I didn’t want to mess with the ingredients list, I couldn’t go against my better judgements; these scones are indeed mini. The original recipe I worked off of said this would make 8 scones – when you make 16 you can have 2 for the price of 1 (or 4 for the price of 2, like I did). Make these to share – I find that scones are always welcome.
One last thing. Cinnamon chips are made by Hershey and they have them at my local Giant. My local Giant is the biznatch and I’m sorry if you can’t find them, but they DO exist. You could always sub a toasted walnut here instead if you can’t get the chips.
Glazed Cinnamon Chip Mini Scones
2 c. all purpose flour
1 tbsp. baking powder
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
5 tbsp. unsalted butter, cold and cut into small cubes
1/2 c. cinnamon chips
1 c. heavy cream
1/2 c. powdered sugar
1/4 tsp. cinnamon
1-2 tbsp. milk
1. Preheat oven to 425 degrees.
2. Whisk flour, baking powder, sugar, cinnamon and salt in a medium mixing bowl.
3. Cut in butter until uniform – mixture will look crumbly and damp.
4. Add cinnamon chips and stir to combine.
5. Add cream all at once and stir until just combined.
6. Spread a small amount of flour onto countertop and transfer dough from bowl to counter. Bring mixture together into a ball and then gently shape or roll into a square.
7. Cut a grid into dough making 16 squares. Using a floured spatula or butter knife, transfer each square to ungreased baking sheet.
8. Bake for about 12 minutes or until lightly golden brown. Remove and cool lightly on pan – remove to wire rack to glaze.
9. For glaze, whisk all ingredients together and spoon over barely warm scones. Let dry enough to handle and store at room temperature, lightly covered, until ready to serve.