Makes 12 scones


2 ½ cups self-raising flour
1 cup almond flour
½ cup brown sugar
1 teaspoon cinnamon
1 stick [8oz] unsealed butter, cold
2 large eggs
½ cup heavy cream
2 cups cinnamon chips1 teaspoon vanilla extract


Preheat the oven to 425 degrees F.
Line one large or smaller cookie sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, and cinnamon. Cut the butter into small pieces and add to the flour mixture. With a pastry, blender cut the butter into the flour mixture until it is in small pieces. Add the cinnamon chips and mix well.

Combine the cream, eggs, and vanilla in a bowl and add the flour mixture. Stir until the flour mixture is completely moistened. Gather the dough together with your hands and place it on a cutting board. Shape into a round circle about ½ inch thick. Cut the circle into 12 triangles and place the scones on the prepared cookie sheets.

Place the pans in the oven and reduce the temperature to 400 degrees F.

Bake for 10 minutes. Rotate the pan and bake for 10- 15 more minutes until the scones are light brown and crispy. Cool on a wire rack before serving.

Scones keep well in the freezer.


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