- 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