cinnamon chip scones.

i have a really great colleague/friend: L. when L and i lived in the same city, we would go for morning coffee runs to starbucks. it was our time to set the tone for the day, get our coffee fix, and chat about whatever is on our mind. these conversations were the best, because we would just free flow. no real order to the conversation. just randomness. that’s the best, i think. we’d talk about a news article we recently read, plans for the weekend, thoughts about systemic, social issues, and so on.

i learned so much from L. our conversations and companionship sustained me in my first year of life in boston.

i still learn from him, even if we’re states away.

L’s favorite pastry to get at starbucks is their cinnamon chip scone. he always asks for it warmed. once handed to him, it’s usually devoured in a minute. it’s a pretty tasty scone.

recreating a cinnamon chip scone has been on the to-do list for two reasons: i’ve wanted to make things with cinnamon chips and i wanted to be able to give these as a gift to L for a future occassion.

i had another friend visit this weekend. whenever i have friends visit, one of my favorite meals to make is breakfast. i decided to try my hand at these scones. this was a success. they were soft, moist, and full of cinnamon deliciousness. she approved and ate two in one sitting. i’m sure more scone eating would have happened if there weren’t also eggs on the plate.

this one’s for L.

cinnamon sugar scones
printable recipe – barely adapted from brown eyed baker

yield about 8-10 scones

ingredients
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons vanilla sugar
1 teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons cold, unsalted butter, cut into ¼-inch cubes
½ cup cinnamon chips
1 cup heavy cream

for topping:
1 tablespoon heavy cream
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

preheat oven to 425 degrees. prep large baking sheet with parchment paper.

whisk together flour, baking powder, sugar, cinnamon, and salt in a large bowl. cut in the butter using your fingers or a pastry blender until mixture resembles coarse meal with pea-size lumps of butter. pour in the cinnamon chips. add heavy cream and stir until dough begins to form. don’t overmix.

place dough on a lightly floured countertop and knead until it forms a ball. form the dough into a ¾-inch thick circle. you can cut the scones into triangles or use a biscuit cutter for round scones. put scones on baking sheet.

combine sugar and cinnamon in a small bowl. lightly brush the scones with heavy cream. sprinkle cinnamon sugar on scones. bake scones for about 12 minutes, or until light brown. allow scones to cool. eat.

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