Just before Christmas, fellow foodblogger Michelle sent me a surprise - a bag of cinnamon chips. I'd searched all the stores around here, and came up empty - so I was delighted to see she'd gotten them from one state over in Vermont, from the King Arthur flour people. Now that I know where to get them, I'll be making these oh so tender crumbed cinnamon chip scones a lot more! As you see, Mr. B's beagle, Snooper, was hoping I'd drop a half a scone on the floor (sorry, Snoop).
While I was delivering scones, I noticed this beautiful new stained glass window in the kitchen - and had to snap a quick detail. Isn't it gorgeous? The perfect solution to wanting a little privacy, it sits on the windowsill, rather than being fixed into the frame.
On to the scones!
This makes 8 large scones - as big as your hand (well, my hand, anyway).
4 cups King Arthur flour
2 sticks unsalted cold butter, cut into pieces (8 oz)
1/2 t. cinnamon
1/3 cup sugar
3 t. baking powder
pinch of salt
1 1/2 cups cinnamon baking chips
1 1/2 cup buttermilk
4 T. cinnamon sugar for sprinkling on top
Fit a baking sheet with parchment or foil.
Preheat oven to 375F.
In mixer bowl, add the flour, sugar, cinnamon, baking powder, salt, and cut up butter pieces.
Mix well until the butter is in pea sized pieces and incorporated well.
Add the cinnamon chips and briefly mix, then add the buttermilk and mix until it JUST comes together.
Remove to the counter and pat into a disc. Roll gently with a rolling pin to a smooth, 10" size circle.
Cut into 8 triangles and brush with water, then sprinkle the cinnamon sugar on top.
Bake for around 25 minutes, or until the scones are light when you pick them up. This is the best way to test whether they're done. Your kitchen, by the way, will smell heavenly!
Cool on baking sheet 5 minutes, then remove to a cooling rack.
What I'm reading - nothing! I've been taking photos for my 365 project (a picture a day for a year) instead. Hope to drop into the library on the way back from the dump this afternoon.