Killer Cinnamon Scones

 

2 1/2 cups all-purpose flour, plus more for work surface

1/4 cup granulated sugar

1 tablespoon baking powder

1 tablespoon ground cinnamon

1/2 teaspoon Kosher salt (The grains are bigger than table salt, so if you use table salt, use less.)

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/2 cup plus 2 tablespoons buttermilk *

1 large egg yolk

1 package of Hershey's Cinnamon Chips

 

1 tablespoon of melted unsalted butter

More sugar for sprinkling

 

 

Preheat oven to 400°. Line baking sheet with parchment paper.

 

In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.

 

With a pastry blender or your fingertips, cut butter into flour mixture until it resembles coarse crumbs. Some pea-sized pieces are fine.

 

Stir in buttermilk and egg yolk until just combined. Fold in cinnamon chips.

 

On a lightly floured surface, turn out dough and knead several times. Form dough roughly into a 7-inch square. Cut it in into 9 squares and cut each square in half diagonally. Transfer triangles to baking sheet.

 

Bake for 15 to 17 minutes. They should be a pale golden when done. As soon as they come out of the oven, brush melted butter on top and sprinkle with sugar.

Let cool slightly. Best served warm.

Eat and enjoy!

 

*If you don't have buttermilk, just add 1/2 teaspoon of white vinegar or lemon juice to the 1/2 cup of regular milk (any fat content), and let it rest at room temperature for 5 to 10 minutes.