My parents, Caleb, and I all went to San Francisco about 4 weeks ago. While there we stopped at a Starbucks
and I bought a cinnamon scone. Ive never bought a scone before due to a bad scone experience that I'll talk about later in this paragraph. But these scones looked way to good to pass up. And they were. So This is where my new found scone fetish
began. I bought 2 more (and a maple scone - which was super good too) and then couple days later we came across a Panera
bakery and so I ordered a cinnamon scone there as well. Panera's
was even "better" than the amazing Starbucks
scone. We don't have a Panera
in UT so I decided I had to replicate the recipe as close as close as whats possible. So I searched the Internet
and the top rated cinnamon chip scone recipe came from taste of homes. A lot of bloggers copied the recipe and had huge success, so I figured that this is the one. I modified it slightly. Like this blogger, Cream instead of buttermilk. and slightly more sugar and slightly more butter. Only complaints on the Taste of Homes recipe was "not sweet enough." My scones came out perfect. I am going to use this recipe always from here on out. Couple years ago I made Barefoot Contessa
scones and they were not good. That was the 1st time I'd ever had a scone and so I had always though that scones were just dry and gross. But Thank you
to Starbucks
and Panera
for fixing my dislike of scones!
cinnamon chip scones
3 1/4 cups flour
1/2 cup plus 2 T sugar (divided)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
14 T cup cold butter
1 cup cream
10 oz cinnamon chips
2 T butter, melted
Rainbow Chip Frosting (optional)
Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. Fold in Chips. Turn onto lightly floured surface and knead 10-12 times or until dough is no longer sticky. Roll out dough 1" thick, even, and flat. Cut with circle cookie cutters. Brush top of circles with melted butter and then sprinkle with the remaining 2 T sugar. Yields: 12 scones.Bake 375 10-12 min or until LIGHT golden. Serve with butter, jam, frosting, cream... (I like Mine topped w/ Rainbow Chip frosting)
