Scones

Cinnamon Chip Scones

• 2 C all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 5 tbsp unsalted butter, cold, cut in chunks
• 1 C heavy cream, plus more for brushing the top of the scones

Preheat oven to 400 degrees.

Sift together the dry ingredients; the flour, baking powder, salt and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixtures should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold in mix in of choice.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 -20 minutes until beautiful and brown.

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Mix in ideas:

Blueberries

Cinnamon chips

Chocolate (or white chocolate) chips

Dried cranberries

NOTE: Yesterday, I doubled the recipe. I made one batch of cinnamon chip (and for those, after I brush the top with heavy cream, I sprinkled cinnamon and sugar on the top) and then I copied my Daddy's idea for the second batch. Before I put them in the oven, I put a thumb print in the middle of each scone. I then but a spoonful of seedless red raspberry jam in the thumbprint, then baked them. They baked up ok, but since jam tends to melt quickly, they were awfully melty before the scone itself was done cooking. On one of them, by the time the scone itself was cooked, the jam had run out of the thumbprint and was on the pan. Also for this batch, I mixed up a lemon glaze to drizzle over the top. I just combined some powdered sugar, lemon extract, milk, a pinch of salt and a little bit of lemon juice. I thought the combination of the raspberry and the lemon was great!

While talking to my Mom last night, she said that my Daddy also made scones yesterday morning and this time, he put his thumbprint in them, cooked them for a few minutes, then took a spoon and made another indention (because the thumbprint was going away as the scones began to rise) and then put the jam in the indention halfway through the cooking. She said it didn't get as melty and run out this time. I think I'll definitely do that next time.

Enjoy!