Tuesday, January 19, 2010

Cinnamon Chip Scones

This is the recipe I used to make 200 scones for the October Berea Health Ministry Tea.  I usually make plain scones, but thought this recipe would be good for ladies who are unfamiliar with scones.  They are delicious.  GJ and AJ both really like these, even without clotted cream, jam or lemon curd.

Cinnamon Chip Scones3 cups self-rising four

½ cup sugar

1 stick butter, at room temperature

1 cup heavy cream

1 cup Hershey's cinnamon chips

Pre-heat oven to 350 degrees. Lightly grease cookie sheet. (I use parchment paper)

In a large mixing bowl, mix together flour and sugar. Using a pastry blender, blend together butter with dry ingredients until mixture resembles cornmeal.

Add heavy cream and cinnamon chips to mixture. Mix together until dough forms.

Roll out dough to ½-inch thickness and cut out with a 2-inch biscuit cutter. Place on greased cookie sheet. Brush with an egg wash. (1 beaten egg mixed with a little water)

Bake 9 – 10 minutes, or until edges begin to brown. Do not over bake.
 

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