Quick Baking {Cinnamon Scones Recipe}

So many times, I want to bake, I crave baked goods, but I’m short on energy. When that happens, I turn to scones. They are easy, rely on very little leavening (which makes them a breeze even at my high altitude), don’t require a mixer, and are out of the oven ready to eat in less than an hour. Perhaps the best part is that they don’t look like they are as easy as they are and impress people. However you slice it, scones are an all-around win.

So, when I realized that my friend’s birthday was the day before (luckily, she was out of town on her actual birthday…) and I didn’t have a gift, I took the easy way out and baked for her. It was already 3pm, and it was high time for me to figure out what on earth I was going to make for dinner. Which meant that I really only had one choice: scones. It was a delicious choice, to be sure, and I was ready to try a new recipe.cinnamon scones 2

I picked cinnamon scones from Brown Eyed Baker, who adapted her recipe from Two Peas and Their Pod, because I had a bag of cinnamon chips in my pantry just waiting for me to try them. It was the perfect opportunity.

I wasn’t wowed by the chips, and I might consider ordering cinnamon chips or cinnamon bits from KAF in the future, but scones lived up to every bit of hype I’ve given them. They were easy, quick, and looked great. And they tasted great. We’ll be making them again soon.

cinnamon scones

Cinnamon Scones

from Brown Eyed Baker

  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cut into 1/4 inch pieces
  • 1/2 cup cinnamon chips
  • 1 cup whipping cream
  • 1 tablespoon milk (or cream if you have extra)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Preheat the oven to 425. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, 3 tablespoons sugar, 1 teaspoon cinnamon, and salt. Using your fingers (powder-free latex gloves are great here), cut in the butter until the mixture resembles coarse meal. You want the butter to be mostly pea-sized, with some lumps smaller and a few a bit bigger. Stir in the cinnamon chips. Pour the cream over the ingredients and stir briefly until a dough forms–don’t over mix.

Turn the dough onto a floured counter and knead by hand just until it forms a ball, gathering in all the dry parts. Pat the dough into a 3/4 inch thick circle. Cut the dough using a bench scraper into 8 triangles.

Place the scones on the parchment-lined baking sheet. In a small bowl, combine the remaining 2 tablespoons sugar and 1 teaspoon cinnamon. Using a pastry brush, brush the scones with milk then sprinkle with cinnamon sugar. Bake the scones for 12-17 minutes, or until lightly browned. Cool the scones on a cooling rack before serving.

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