One of our sons works at an eatery near his university that is known for its cinnamon chip scones. Those scones are fantastic, but deadly; I looked up the nutritional content once and had to repress the memory (and steer clear of the scones). But then, when I was in the grocery store recently, I spotted a bag of cinnamon baking chips and succumbed to the temptation–though I vowed to make a batch of scones I would feel slightly better about eating and serving.
These are the result. They are by no means a health food, but since they are made with skim milk and a bit of whole wheat flour, perhaps they are just a tiny, tiny bit better for you than the ones found in certain well-known eateries and cafes. Nutritional content aside, these scones were gone in a flash–consumed by taste testers eager to have one (or two) with coffee and tea.
If you can’t find cinnamon baking chips, these would still be nice with white chocolate chips (or a mix of white and dark chocolate chips) as a substitute.
Cinnamon Chip Scones
1 tbsp. white vinegar
almost 1 c. skim milk
2-1/4 c. all-purpose flour
1 c. whole wheat flour
1/3 c. dark brown sugar
2 tsp. cinnamon
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. cold butter, cubed
1 (10-oz.) pkg. cinnamon baking chips
2 tbsp. white sugar
2 tbsp. butter, melted
1. Spray a large baking sheet (or 2 smaller ones) with baking spray — or lightly grease and flour the sheet(s).
2. Put the tablespoon of vinegar into a 2-cup measuring cup, then add enough skim milk to the vinegar to yield 1 cup total. Set the mixture aside. This is the equivalent of do-it-yourself buttermilk. (If you have buttermilk at hand, however, feel free to use 1 c. buttermilk instead.)
3. In a large bowl, combine the flours, brown sugar, cinnamon, baking powder, baking soda, and salt. Add the butter and cut in with a knife or pastry blender (or, with very clean hands, pinch the cubes of butter/margarine quickly between your fingers, incorporating into flour mixture until the mixture resembles coarse crumbs). Stir in vinegar/milk mixture just until moistened. Fold in chips.
4. Knead the dough gently in the bowl until it is no longer sticky. Divide the dough in half and shape each half into a ball. On a lightly floured surface, gently pat each ball into a 1.5 or 2-inch-thick circle. Cut each circle into 6 wedges, separate the wedges, and place them on the baking sheet(s), with sufficient space between them for expansion. Brush the wedges with melted butter and sprinkle with the 2 tbsp. white sugar.
5. Bake at 425° for 10-15 minutes or until lightly browned. The scones are great warm, but I love them at room temperature, when the cinnamon chips regain their texture.
Adapted from a Taste of Home recipe.