Delight in these tender and flavorful cinnamon chip scones, perfect for breakfast or a cozy afternoon treat.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Whisking the dry ingredients ensures even distribution of leavening agents.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the egg, vanilla extract, and buttermilk.
Ensure the wet ingredients are well combined for even mixing.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the cinnamon chips.
Avoid overmixing to prevent tough scones.
On a floured surface, gently pat the dough into a 1/2-inch thick circle. Cut into 8 wedges.
Use a sharp knife or a bench scraper for clean cuts.
Place the scones on the prepared baking sheet. Brush the tops with beaten egg white and sprinkle with cinnamon sugar.
The egg white gives a shiny finish, and the cinnamon sugar adds a sweet crunch.
Bake in the preheated oven for 18 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the scones warm or at room temperature. Enjoy with your favorite tea or coffee.
Pair with a dollop of clotted cream or a drizzle of honey for an indulgent treat.
Nutze unsere App für das beste Erlebnis
