Sunday, May 15, 2011

Cinnamon Chip Scones

You know why breakfast is awesome? Because there are so many breakfast foods that resemble dessert. Does any other meal have more foods that contain as much sugar as breakfast foods? Only if you count dessert as a meal.

Cinnamon rolls, syrup-covered waffles, pancakes, and french toast, donuts, pop-tarts, muffins. Pretty much all of these are a form of either cake or cookies dressed up in, what I like to call, their breakfast-suit.

Okay, okay. I know that most people don’t eat these things for breakfast ever day, which is good. But they are delicious, fun breakfast treats to have and today I want to share with you my favorite cookie-in-a-breakfast-suit: the scone!

Scones are like a thicker, fluffier, less sweet cookie. This is one of my favorite scone recipes. It is adapted from one that my step mom gave me. These are always a hit! If you try them out, leave a comment and let me know - I'd love to hear about it!

Cinnamon Chip Scones
2/3 cup buttermilk
1 egg
1 tsp vanilla
3 cups flour
4 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
8 tbls butter (1 stick)
½ cup sugar
½ cup cinnamon chips
¼ cup cinnamon/sugar mixture (if desired)

1. Preheat oven to 375 degrees
2. In a small bowl, mix buttermilk, egg, and vanilla

3. In a 7-cup (or larger) food processor, add flour, baking soda and powder, salt, and cinnamon. Pulse a few times to blend
4. Dice butter into small cubes, add to food processor
5. Pulse food processor until butter is pea-sized
6. Add sugar and pulse a couple times to incorporate
7. Add liquid mixture and pulse until everything is incorporated. Be careful not to over-mix or dough will become tough and elastic (disclaimer: this has happened to me and they still tasted delicious - so don't sweat it!)

8. Once wet and dry ingredients are starting to form a dough, dump onto a floured surface

9. Add cinnamon chips and kneed gently to finish incorporating ingredients

10. With your hands, or a rolling pin, form dough into a square approximately ¾ inch thick
11. Cut dough into 32 triangles as follows, place on cookie sheets

12. Wet tops of scones with water, sprinkle with cinnamon/sugar mixture (optional)

13. Bake for 8-12 minutes
14. Scones are done when tops are firm when lightly tapped with finger
15. Cool 2 minutes on pan, remove to cooling rack

16. Enjoy!

What’s your favorite dessert in a breakfast-suit?

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