Saturday, January 26, 2013

Buttermilk Cinnamon Chip Scones

This basic scone recipe that I use as a base for most all of my scones is SO FORGIVING. Diva and I made two variations Orange Caramel and these Buttermilk Cinnamon Chip Scones. I forgot the egg in BOTH batches. I also forgot the butter in this batch of Cinnamon Chip Scones, so I had to stir it in at the end before adding the cinnamon chips. The scones still came out so light, tender, and fluffy. I think I like the Buttermilk better than the heavy cream version *gasp*.
This is such a good scone, you can find cinnamon baking chips in the baking aisle of most grocery stores.

More scone recipes
Vanilla bean Scones
Scheduled to be blogged-
Orange Caramel Scones
Cinnamon Chip Scones
GPAC Cinnamon Chip Scones
3 cups flour
1/2 cup sugar
5 teaspoons of baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon  
1/2 cup of butter- very cold
1 cup buttermilk
1 egg- beaten
1 teaspoon vanilla extract 

Topping
2 tablespoons cream
1 tablespoon of cinnamon sugar
 MIX in
1 cup cinnamon baking chips
Mix the dry ingredients in a medium sized bowl.
I don't like cutting butter into flour so I either use a food processor or grate cold butter with a grater into the flour. Either way you want to cut the butter in or grate it in- pictures here. (Note, I forgot the butter, so I grated it and added it in after I added the buttermilk.)
This is when I said, JUNK I forgot the butter! Grabbed it out of the freezer and grated it really quick.
Once grated- work fairly quick it gets warm/to room temperature quick once grated, stir gently to incorporate into the flour mixture.
Add the beaten egg, buttermilk and vanilla. Stir until combined. Stir in the cinnamon chips
Put the dough between two sheets or parchment or wax paper and pat it out to 3/4 inches thick and slice. (You can also shape by hand or drop them on the baking sheet.)
Place on a parchment lined baking sheet or baking sheet- un greased. Brush with cream and sprinkle with cinnamon sugar. Bake in a 400 degree oven for 15-17 minutes.
(I have forgotten or omitted the egg and while the scones aren't as tender they still turn out. In this picture I forgot the egg, so I left it out. THEN I forgot the butter after I added my buttermilk- sigh, so I had to quick grate it in. They were still light, tender and so good. Talk about forgiving recipes)



GPAC Cinnamon Chip Scones
3 cups flour
1/2 cup sugar
5 teaspoons of baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon  
1/2 cup of butter- very cold
1 cup buttermilk
1 egg- beaten
1 teaspoon vanilla extract 

Topping
2 tablespoons cream
1 tablespoon of cinnamon sugar
 MIX in
1 cup cinnamon baking chips
Mix the dry ingredients in a medium sized bowl.
I don't like cutting butter into flour so I either use a food processor or grate cold butter with a grater into the flour. Either way you want to cut the butter in or grate it in. (I also grate butter for biscuits- HERE is the recipe.)
Once grated- work fairly quick it gets warm/to room temperature quick once grated, stir gently to incorporate into the flour mixture.
Add the beaten egg, buttermilk and vanilla. Stir until combined. Stir in the cinnamon chips
Put the dough between two sheets or parchment or wax paper and pat it out to 3/4 inches thick and slice. (You can also shape by hand or drop them on the baking sheet.)
Place on a parchment lined baking sheet or baking sheet- un greased. Brush with cream and sprinkle with cinnamon sugar. Bake in a 400 degree oven for 15-17 minutes.
(I have forgotten or omitted the egg and while the scones aren't as tender they still turn out. In this picture I forgot the egg, so I left it out. THEN I forgot the butter after I added my buttermilk- sigh, so I had to quick grate it in. They were still light, tender and so good. Talk about forgiving recipes)

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