Cinnamon Butter Chip Scones (Printable Version)
Tender scones bursting with cinnamon and buttery chips, lightly sweetened and golden baked.
# Ingredients Required:
→ Dry Ingredients
01 -
250 grams all-purpose flour
02 -
50 grams light brown sugar
03 -
8 grams baking powder
04 -
2.5 grams ground cinnamon
05 -
2.5 grams baking soda
06 -
2.5 grams sea salt
→ Fat and Mix-ins
07 -
115 grams unsalted butter, frozen
08 -
170 grams cinnamon chips
→ Wet Ingredients
09 -
180 milliliters buttermilk
10 -
5 milliliters vanilla extract
→ Topping
11 -
Raw cane sugar for sprinkling
# Guide to Cooking:
01 -
Preheat the oven to 200°C. In a large bowl, whisk together flour, brown sugar, baking powder, ground cinnamon, baking soda, and sea salt until evenly combined.
02 -
Grate the frozen unsalted butter using a cheese grater or cut into small cubes. Blend the butter into the dry mixture using a pastry cutter or two knives until the texture resembles coarse crumbs. Stir in the cinnamon chips evenly.
03 -
In a separate small container, mix the buttermilk with vanilla extract. Pour this mixture into the dry ingredients and gently fold until just combined to avoid dense texture.
04 -
Lightly flour a clean surface and briefly knead the dough. Form it into a circle approximately 4 cm thick. Cut the dough into 8 to 10 wedges depending on desired portion size.
05 -
Place the wedges on a baking sheet lined with parchment paper. Lightly brush the tops with a small amount of buttermilk and sprinkle raw cane sugar over each wedge to create a crisp topping.
06 -
Bake in the preheated oven for 18 to 20 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool before serving.
# Extra Suggestions:
01 -
Avoid over-mixing the batter to maintain a tender, flaky texture.