Cinnamon Chip Scones For Breakfast



Makes 12 scones


2 ½ cups self-raising flour
1 cup almond flour
½ cup brown sugar
1 teaspoon cinnamon
1 stick [8oz] unsealed butter, chilly
2 giant eggs
½ cup heavy cream
2 cups cinnamon chips1 teaspoon vanilla extract


Preheat the oven to 425 levels F.
Line one giant or smaller cookie sheet with parchment paper.
In a big mixing bowl, mix the flour, sugar, and cinnamon. Lower the butter into small items and add to the flour combination. With a pastry, blender minimize the butter into the flour combination till it’s in small items. Add the cinnamon chips and blend properly.

Mix the cream, eggs, and vanilla in a bowl and add the flour combination. Stir till the flour combination is totally moistened. Collect the dough collectively along with your fingers and place it on a reducing board. Form right into a spherical circle about ½ inch thick. Lower the circle into 12 triangles and place the scones on the ready cookie sheets.

Place the pans within the oven and cut back the temperature to 400 levels F.

Bake for 10 minutes. Rotate the pan and bake for 10- 15 extra minutes till the scones are mild brown and crispy. Cool on a wire rack earlier than serving.

Scones maintain properly within the freezer.



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