I knew I wanted something with a little chocolate, but not an overpowering amount, and I always like cinnamon, so cinnamon chocolate chip scones seemed like the perfect solution.
I love it when I’m right!
· 2 cups flour
· 3 t baking powder
· 1 t cinnamon
· ½ t salt
· ¼ t baking soda
· ½ cup butter, slightly warmed but not room temperature
· ½ cup heavy whipping cream
· 1 egg
· ½ cup dark brown sugar
· 2 t vanilla
· ½ cup semisweet chocolate chips
· ½ cup cinnamon chips
· 1 ½ T coarse sugar
· 1 cup powdered sugar
· 2 T milk
· 1 T heavy whipping cream
· ¼ t vanilla
DirectionsWhisk together the first five ingredients – the flour, baking powder, cinnamon, salt and baking soda. Next, take the butter and chop it into small pieces (or grate it, which is what I did) and mix it in to the dry ingredients.
Take a fork (or your fingers, which is probably easier, but messier) and mix everything together. The mixture will be a crumbly consistency – don’t expect it to look like batter just yet.
Take this mixture and put it in the fridge while you work on the next step.
In a separate bowl, whisk together the heavy cream, egg, brown sugar and vanilla until the brown sugar is dissolved in the mixture.
Take the flour mixture out of the fridge and add the cream mixture to it.
Knead it with your hands until everything is well mixed. As in the last time I made a scone recipe, it’s going to be really messy and sticky but that’s ok – it’ll totally be worth it.
Add in the chocolate and cinnamon chips and knead the dough some more until they’re well mixed in.
Roll the dough into a ball and put it on parchment paper on the counter and pat it down until it’s about an 8” around circle. Sprinkle the coarse sugar over the top (feel free to go as heavy or light on the sugar as you’d like).
Cut the dough into 8 to 10 triangles, kind of like slicing a pizza (I actually used my pizza cutter to slice my dough).
Put the triangles on cookie sheets covered with parchment paper, position the oven rack to the lower position in your oven and cook at 400 for 15 – 18 minutes or until they are golden brown. Cool for five minutes on the cookie sheet before moving them to a cooling rack.
Once the scones are cool you can add the icing. Note that the icing is definitely NOT a “must have” but on these I like the addition (though in all honesty, I think I put a bit too much on these).
In a small bowl, whisk together all the icing ingredients – the powdered sugar, milk, heavy cream and vanilla until you have a nice icing. You might need to add a small bit more powdered sugar or a (very) little more liquid to get to the consistency you want, you’ll have to play it by ear. You want to get it to a place where the icing is thin enough to pour, but thick enough to hold it’s shape once it’s poured.
Drizzle your icing onto the scones, let it set and enjoy!