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Wednesday, June 1, 2016

Cinnamon Chip Scones


For the scones:
-1 and 1/2 cups all-purpose flour (plus more for the cutting board)
-1/2 cup whole wheat flour
-1/4 cup granulated sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. cream of tartar
-1/2 tsp. salt
-1 tsp. cinnamon
-1/2 cup cold, unsalted butter (cut into 1/2" cubes)
-1/2 cup plain Greek yogurt
-1 egg
-1/2 cup cinnamon chips
-1 Tbsp. maple sugar (optional)
For the glaze:
-1/2 cup powdered sugar
-1/2 tsp. cinnamon
-1 and 1/2 tsp. milk


Preheat oven to 350 degrees. 
Place parchment paper or a silpat on a baking sheet, or spray it with cooking spray; set aside. 
In a large bowl, whisk together the dry ingredients (flours, sugar, baking powder, baking soda, cream of tartar, salt, and cinnamon). Cut in the butter, using a pastry cutter, two knives, or a fork until the butter is in pea-sized pieces.
In a separate bowl, whisk together the yogurt and egg. 
Add to the dry mixtures and mix until just combined. 
Add cinnamon chips. Sprinkle flour on a cutting board, and turn dough onto the board. 
Knead a few times to bring the dough together, and shape into a ball. Gently press down to form the dough into a disc, approximately 8 or 9 inches in diameter. If using, sprinkle the maple sugar on the scones at this point, pressing down gently to help it stick to the dough. Use a sharp knife to cut it into eight triangles.
Transfer scones to prepared baking sheet, spacing them about 2 inches apart. Bake for 15 minutes or until they are lightly golden brown. Remove from oven and transfer to cooling rack to cool completely. If making the glaze, while the scones cool, whisk together the powdered sugar, cinnamon, and milk in a small bowl. Drizzle over completely cool scones. If glazed, store scones in fridge. If un-glazed, store in airtight container at room temperature.

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