Cinnamon Whole Wheat Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 cup Cinnamon chips
  • 3 tbsp Granulated sugar
  • 2 cups King arthur whole wheat flour, White
  • 1/2 tsp Salt
  • 1 Sparkling sugar, coarse white

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk
  • 1 Milk

Found on kingarthurflour.com

Description

Ingredients

• 2 cups King Arthur White Whole Wheat Flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons) cold unsalted butter
• 1/2 cup cinnamon chips, or the chips of your choice
• 1 large egg
• 1/2 cup milk
• milk, for brushing scones
• coarse white sparkling sugar, for topping

Directions

• Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment. Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl. Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly. Add the cinnamon chips, stirring to distribute them. Whisk together the egg and milk, and add to the dry ingredients in the bowl. Stir to make a cohesive dough. Transfer the dough to a lightly floured work surface, and divide it in half. Shape each half into a disc thats about 4 3/4 wide and a scant 1 tall. Place the discs on the prepared baking sheet. Brush them with milk, and sprinkle heavily with coarse sparkling sugar. Cut each disc into six wedges. Pull the wedges apart so theres about 3/4 between them; theyll expand as they bake. Bake the scones for 20 to 25 minutes, until theyre set all the way through; break one open to be sure. Remove the scones from the oven, and cool them on a rack. Store leftover scones, well wrapped, at room temperature for several days; freeze for longer storage.