Cinnamon Chocolate Chip Scones -

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Cinnamon Chocolate Chip Scones

These Cinnamon Chocolate Chip Scones are melt-in-your-mouth good! Sweet and tender with a slight crunch - perfect with a cup of tea or coffee!

Prep Time15

Cook Time20

Course: Cookies, Dessert, Snack

Cuisine: American, British

Servings: Scones

Calories: 220kcal

Author: Natasha Minocha

Ingredients

1/2 cup Milk
1.5 tsp Vinegar This is regular white vinegar
2 cups All-purpose flour
1/2 cup Oat flour I ground some oats in my coffee grinder
1/3 cup Sugar
1.5 tsp Cinnamon powder
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Butter, cut into small cubes and chilled I used salted butter
1 tsp Vanilla extract
1/2 cup Dark chocolate chips Feel free to add more if your wish
1 tbsp Milk, for brushing on top
1 tsp Sugar, for topping

US Customary - Metric

Instructions

Preheat your oven to 200 C/ 400 F. Line a baking tray with baking paper or Silpat.
Stir the vinegar into the milk. Let it sit for 5 minutes. This is your buttermilk.
1/2 cup Milk, 1.5 tsp Vinegar
In a large bowl, mix all the dry ingredients - flour, oats flour, cinnamon powder, baking powder, baking soda, salt, and sugar.
2 cups All-purpose flour, 1/2 cup Oats flour, 1/3 cup Sugar, 1.5 tsp Cinnamon powder, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
Rub in the cold butter until the mixture forms large coarse crumbs.
1/2 cup Butter, cut into small cubes and chilled
Pour over the buttermilk and vanilla extract and mix with a fork until the dry ingredients are just moistened.
1 tsp Vanilla extract
Turn the dough out onto a well-floured surface and press together gently till it forms a ball. Please don't knead the dough.
Turn the dough on a floured surface and gently pat it into a circle, about 6" in diameter.
Sprinkle the chocolate chips on the surface. Press them down slightly.
Cut the dough in half and place one on top of the other. Press the dough slightly, and then cut it in half.
Place the halves on top of each other, press them slightly, and repeat this process twice more.
This helps the chocolate chips get dispersed evenly through the dough without overworking it. It also helps create flaky layers.
1/2 cup Dark chocolate chips
Press into a 9" circle and cut into 10 scones using a 2-inch cookie cutter. You may need to pull the scraps together and form them into a circle again.
Gently place on the prepared tray. Brush lightly with milk and sprinkle sugar on top.
1 tbsp Milk, for brushing on top, 1 tsp Sugar, for topping
Bake for at 200 C / 400 F 18-20 minutes or until lightly golden and cooked through.
Remove from the oven and allow to cool for a few minutes. Serve warm. Enjoy!

Video

Notes

Don’t overmix the dough or knead it. Simply combine with a gentle hand.
The butter must be chilled. Cut the butter into cubes, then pop it in the freezer for a few minutes before you begin rubbing it into the flour.
Work quickly so the fat doesn't melt into the dough.
Keep the dough cool. If the dough feels too soft or the butter is melting, slide it into the fridge for 15 minutes.
Use the cutting and pressing method for the chocolate chips. This ensures even dispersion of the chocolate without overworking the dough.
When cutting the scones, you may need to pull together the scraps and form them into a circle again.

Nutrition