Breakfast Baking

I rarely hesitate when presented with an opportunity to whip up a batch of muffins for a weekend breakfast. That said, it rarely goes beyond that. Sure, I might have made a loaf of cinnamon-raisin bread earlier in the week or something of that nature, but I don't often move beyond those types of morning treats. So I was pleasantly reminded recently of how simple and quick scones can be to make. What's more, they make my nest smell wonderful and warm my kitchen beautifully:

This particular batch of scones was studded with wonderfully fragrant cinnamon chips. For me, that had me anticipating the tender bites of fluffy scone well before they made it out of the oven. Cinnamon is one of my absolutely favorite seasonings and a fantastic way to start the day, if you ask me.

These fluffy scones don't need a lot of extra sugar because the cinnamon chips in them really pack a punch. Likewise, you could add a glaze to them, but I prefer to enjoy one warm out of the oven with a hot cup of coffee without any glaze. You can have them alongside other breakfast favorites or on their own. I think I might make a simple fruit salad and enjoy them again soon early in the morning as a morning snack before fussing with brunch. Reading the paper while enjoying one of these with a little cup of fruit might be enough to fuel smiles all weekend long!

Cinnamon Chip Scones

  • 2 1/2 c. flour
  • 1 T. baking powder
  • 1/4 c. packed brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 c. (1/2 stick) cold, unsalted butter
  • 1/2 cup cinnamon chips
  • 2 eggs
  • 1/3 c. half and half
  • 2 T. Greek yogurt

Preheat oven to 450° F. Line a baking sheet with a silicone baking mat or parchment paper.

In the bowl of a stand mixer, combine the flour, baking powder, brown sugar, cinnamon, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse crumbs. No piece of butter should be bigger than the size of a pea.

Stir in the cinnamon chips.

In another bowl, whisk together the eggs, half and half, and yogurt until combined. Pour this egg mixture over the flour mixture and, using the dough hook of the stand mixer, stir the mixture on a low speed until a thick dough forms. If the dough is too sticky to turn out onto the table, add a few more tablespoons of flour until the dough no longer sticks to your hands.

Turn the dough out onto a lightly floured surface and pat into a 3/4 inch thick round. Cut it into 8 or 12 wedges (like cutting a pizza) and place these wedges on the prepared baking sheet, leaving at least 2 inches of space between each scone.

Bake at 450° for 10-14 minutes, or until the scones are golden brown and firm. Allow them to cool on the baking sheet for a few minutes before carefully removing to a wire rack to cool completely.

  • Yields: 8-12 servings
  • Preparation Time: 20 minutes