Sunday, February 23, 2014

Chocolate Cinnamon Sugar Scones

There's just something wonderful about baking on a day off.  It makes the whole house smell sugary & feel warm & toasty.  I love not having to rush around to be anywhere...I can just make a cup of coffee, bake something delicious, and curl up with my comfort food.  If only every day was a day off work...

Here are some pretty tasty scones.  If you like chocolate but not cinnamon, you can certainly omit the cinnamon and these would still be good - but I happen to like the hint of spice it adds and I promise it's not overpowering.


Chocolate Cinnamon Sugar Scones
Makes 12

2 cups all-purpose flour
1/3 cup pure cane sugar
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 tsp lemon zest
1/2 cup cold butter, cut into small cubes
3/4 cup dark chocolate chips
2/3 cup almond milk + ¼ cup for brushing the top of scones
Cinnamon-sugar for sprinkling on top of scones

1.Preheat oven to 350˚F.

2. In a large bowl, sift together the flour, sugar, baking powder, cinnamon, baking soda, salt and lemon zest.

3. Cut the cold cubes of butter into the flour mixture and mix with a pastry blender until the butter is completely incorporated and the mixture has obtained a fine texture.

4. Add the chocolate chips and gently mix together.

5. Fold in the almond milk and mix together until just combined and the mixture has formed into dough.

6. Form the dough into a 9”x 9” square about 3/4 inch thick and cut into 12 pieces. Transfer scones onto a parchment lined baking sheet.

7. Brush the tops of each scone with a small amount of milk and sprinkle with cinnamon-sugar.  Bake for about 15 to 20 minutes or until the scones puff up and the tops just start to brown.

8. Serve warm and store extras (if they last that long!) in a sealed container or freeze to serve at a later date.  

Recipe adapted from Spoon Fork Bacon

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