If you’re looking for a great holiday breakfast or brunch idea, look no further. These scones are perfect for the holidays. The cinnamon chips are the perfect accent to this quick bread. When I saw these, they immediately reminded me of something scrumptious you would fund at your local coffee shop. Just imagine these with a nice warm drink; a cup of hot cocoa or coffee! When it comes to the holidays I like to make breakfast a little more special than any other day, this would be a great idea for Christmas week. I’m planning on making Traditional Leige Waffles this year for Christmas morning, so I’ll have to try and squeeze these in on another day during Christmas week!
Cinnamon Chip Scones
These Cinnamon Chip Scones go great with coffee during the holiday season.
- 2 c. whole wheat pastry flour*
- 1/2 c. all-purpose flour
- 1/3 c. sugar
- 3 tsp. baking powder
- 1 tsp. ground cinnamon divided
- 1/2 c. cold butter
- 2/3 c. cinnamon baking chips
- 1/2 c. plus 1 tbsp. heavy whipping cream divided
- 1 egg
- 1 tbsp. coarse sugar
In a large bowl, combine the flour, sugar, baking powder and 1/2 tsp. cinnamon.
Cut in butter until mixture resembles coarse crumbs. Stir in baking chips.
Whisk 1/2 c. cream and egg together; stir unto crumb mixture just until moistened.
Turn dough onto a floured surface; knead 10 times. Pat into a 9-in. circle. Cut into 12 wedges and place on greased baking sheet.
Brush with remaining cream. Combine coarse sugar and remaining cinnamon; sprinkle over tops.
Bake at 400 F for 14-16 minutes or until golden brown. Serve warm.
[My 2 Cents]
*You don't have to use whole wheat pastry flour, you can use all-purpose flour for the entire recipe if you like. I also chose to drizzle them with some melted white chocolate, but they are fabulous without - so you decide if you want the extra bit of sweetness or not.
Adapted from Taste of Home December 2011