I do love a good scone. When I go out with a friend for coffee, I'm always a sucker for them, even when I know
Starbucks commercial ones will likely disappoint. Homemade ones never do though, and recently on a trip to Beijing I found a bag of cinnamon chips (chocolate chips, but made out of cinnamon) in the imported goods store. Delight.
I do also love to take pictures of my food. When I am making something, and the light hits it in a particular way, or I just think it's looking pretty, I inevitably end up with a camera covered in floury fingerprints.
We were all so happy with these delicious scones this morning, a late one for all of us who stayed up til all hours listening to and watching the fireworks show out our windows.
Cinnamon Chip Scones
2 1/2 cups flour
2 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/3 cup butter, cut into pieces
2 beaten eggs
3/4 cup whipping cream
3/4 cup cinnamon chips
1. Combine flour, sugar, baking powder, salt, and cinnamon. Cut in butter until resembles coarse crumbs.
2. Whisk together eggs and whipping cream, mix into dry ingredients just until moistened.
3. Set dough on floured surface and knead 10-12 times until dough is smooth. Shape dough into 8 inch circle. Cut into 8 wedges.
4. Place wedges 1 inch apart on ungreased baking sheet (I also dust with flour and layer an additional baking sheet underneath as mine tend to burn otherwise). Brush wedges with milk and sprinkle with additional sugar.
5. Bake in a 400 F for 12 to 14 minutes or until golden.