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Cinnamon Chip Scones

Cinnamon Chip Scones

Scones are lovely to serve with hot tea or coffee for a mid morning get together with friends or a gift to your workplace.
Course Breakfast
Servings 8


  • 2 cups flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup cinnamon chips (optional)
  • 6 Tbsp butter
  • 1 egg
  • 1/2 cup milk


  • In a bowl, thoroughly stir together the flour, sugar, baking powder, and salt. Cut in the butter till the mixture resembles coarse crumbs. Stir in the cinnamon chips.
  • Beat the egg and milk together in a separate bowl; add to dry ingredients, stirring just till the dough clings together.
  • Knead dough gently on lightly floured surface, 12-15 strokes until smooth. Divide dough in half. Shape into ball and pat into a 6 inch circle, about ½ inch thick. With a sharp knife, cut each circle into six wedges. Place wedges on ungreased baking sheet (do not have sides of wedges touching).
  • Bake at 425 degrees till golden brown, 12 to 15 minutes.


My original scone recipe calls for dried currents. I like the different taste of the cinnamon chips, but consider experimenting with other additions. Take care in using fruit because in the cooking process, fruit will add moisture and upset the balance of ingredients.