Cinnamon Crunch Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 4 cup granulated sugar + 1 tablespoon
  • 2 1/4 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/4 cup Brown sugar, light or dark
  • 2 tsp Cinnamon, ground
  • 1 cup Cinnamon chips, mini
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Butter, unsalted frozen
  • 1/2 cup Buttermilk

Found on freshaprilflours.com

Description

Ingredients

• 2 and ¼ cups all-purpose flour (be sure to measure properly)
• ¼ cup granulated sugar + 1 Tablespoon, divided
• ¼ cup light or dark brown sugar (I prefer dark here)
• 2 and ½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon, divided
• 6 Tablespoons unsalted butter, frozen
• ½ cup buttermilk
• 1 large egg
• 1 cup mini cinnamon chips

Directions

• Preheat oven to 400ºF. Line a baking sheet with a silicone baking mat or parchment paper (not wax paper). Set aside.
• In a large bowl, whisk together flour, ¼ cup of the granulated sugar, brown sugar, baking powder, salt, and 1 teaspoon of the ground cinnamon. Quickly grate the frozen butter into the flour mixture. Using a pastry blender, a fork, or two knives, blend the butter into the flour until it resembles coarse crumbs. Set aside.
• In a small bowl, whisk together the buttermilk and the egg. Pour this mixture evenly over the flour/butter mixture and blend together with a spatula until everything is just moist. Gently fold in the mini cinnamon chips, using your hands if necessary.
• With your hands, form into a ball and transfer to prepared baking sheet. Press ball into 8 disc and cut into 8 equal triangles with a sharp knife. Sprinkle with a mix of remaining granulated sugar and ground cinnamon.
• Bake for 22-24 minutes or until edges start to brown. Remove from oven and allow to cool on baking sheet for a few minutes. Scones are best served immediately, but will stay fresh in an airtight container at room temperature for 2 days. Scones may be frozen up to 3 months. Defrost at room temperature and warm to preference before enjoying.