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Cinnamon Chip Scones

16 pieces


3 1/4 cups flour

1/3 cup sugar

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

3/4 cup cold unsalted butter, cubed

1 cup buttermilk

1 tsp. vanilla

1 pkg. (10 oz.) Hershey cinnamon chips

OPT.: 1/2 cup toasted pecans, chopped

TOPPING: 2 Tbsp. melted butter; 2 Tbsp. sugar combined with 1/4 tsp. cinnamon


Preheat oven to 425 degrees. Prepare baking sheet. In a large bowl: combine flour, sugar, baking powder, baking soda, salt and cinnamon.

Cut in butter till mixture looks like coarse breadcrumbs. Stir in the buttermilk and vanilla until just combined. Fold in chips and pecans.


Knead on a lightly floured surface 10—12 times until dough is not sticky. Divide the dough in half and put a half at a time on the cookie sheet, patting each half into a 7-inch circle. Brush with melted butter and sprinkle with cinnamon sugar. 


Score each circle into 8 wedges. The dough expands during baking. Bake 15 to 20 minutes until the scones are lightly browned. Cool on the baking sheet for 5 minutes and then cut on scored lines into pieces. Serve warm.






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