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Holiday Scones

The scents of the season start coming (sweetly) fast-and-furious now, and one of my favorites is cinnnamon. To that end, I've found some wonderful cinnamon baking chips (made by Hershey's) that provide an uncommonly delicious addition to scones, cookies, muffins and cakes.

Typically, I've only been able to find these packages around the Fall-into-Winter time frame, and you may have difficulty rounding them up at your favorite grocery store. (They're usually in the baking aisle, and they're in the same type of packaging that you'd fine chocolate or butterscotch chips in). If you don't find them, ask; the store manager may be more than happy to accommodate your request, and special order them from a supplier. You can also purchase them through amazon.com at hometownfavorites.com. (If you do, just be advised that you'll be buying half-a-dozen at once; if you're interested in just trying them out, check with your local grocer first for that single package).

For this time of year, these Cinnamon Scones are wonderful on December weekend mornings, and -- of course -- would make a good addition to your Christmas morning breakfast buffet. They are richer than the typical recipes I make, but kids and adults can't get enough of them. This recipe makes enough for eight large ones.

I'm also partial to these because they're a joy for little hands to work on as well. Just make sure they are of the appropriate age and have enough supervision. And be careful:  you don't want to overwork the dough when combining ingredients, mixing in the cinnamon chips, or before cutting it into scones.


Christmastime Cinnamon Scones
4 cups baking mix
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup heavy cream
1/4 cup maple syrup
2/3 cup cinnamon chips

For an egg wash:  1 egg and 1 tablespoon heavy cream

1. Preheat the oven to 425 degrees.
2. Pour the baking mix into a large mixing bowl, and whisk to break up any lumps.
3. Add in the chopped-up unsalted butter. Use your hands or a pastry cutter to "cut" the butter into the baking mix. The mix should resemble coarse meal.
4. Next, stir in the cream and maple syrup. The mixture should be moist but not too wet. Don't overmix!
5. Then, mix in the cinnamon chips, carefully stirring them in, and patting them with your hands to make sure that they stay inside the dough.
6. Now, bring your mound of cinnamon chip-studded dough onto a floured work surface. You can use a rolling pin to roll out the dough, but I find that my hands work just as well in forming the dough into a one-inch thick round that rises slightly in the center. Cut the circle evenly into eight wedges.
7. Move the eight wedges onto a parchment paper-lined cookie sheet.
8. For the egg wash -- which will lend the scones a pretty glaze -- stir the egg and cream together, and use a pastry brush to brush the egg wash onto the scone wedges.
9. Bake the scones for 10 - 12 minutes. They should be golden brown on top and done (but not dry) in the center of each scone.