Just Baking

I love scones. They throw together quickly, bake in a snap, and almost always come out perfectly. Plus, they’re one of those go-to items for the day before grocery shopping day, when it seems like Mother Hubbard has one up on you — no eggs? No problem. No milk? No problem. You can be pretty flexible with scones.

Scones are best served hot from the oven, or at least within a few hours of when they were made. Unlike muffins and other quick breads, they don’t keep well. Mix up the dry ingredients beforehand, store them in a container with a tight-fitting lid, and all you have to do is preheat your oven and add your liquids and you’re good to go.

Cinnamon Chip Scones

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons white or light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon 
6 tablespoons butter
1/2 cup cinnamon chips 
1/2 cup plain yogurt or buttermilk
1 egg, lightly beaten
Cinnamon sugar for sprinkling

1. Preheat oven to 425 degrees F. In a medium mixing bowl, combine flour, baking powder, sugar, salt, and cinnamon. Cut in butter until mixture resembles fine crumbs. Stir in cinnamon chips. Make a well in the center and pour in yogurt or buttermilk. Stir briefly to combine, just until dough comes together and crumbs are incorporated.2. Turn dough out onto a floured surface and pat into a 7-inch disk. (Overhandling will toughen the dough, so don’t knead it.)

2. Cut the disk into 8 wedges and place on a lightly buttered baking sheet. Brush with beaten egg and sprinkle with cinnamon sugar. Bake at 425 degrees F for 12 to 15 minutes, or until golden brown on top and bottom. Serve warm with butter and honey.

Makes 8 scones. 

Photos by me.