Cinnamon Chip Scones

I love weekends.   Time for playing and resting, socializing with friends and reconnecting with loved ones. 🧘🏻‍♀️ Weekends are for lounging by the pool, kayaking around the lake and hiking in the woods ... unless you're a caterer during graduation week. (If you know, you know) 😅😅  Here's a little glimpse into my weekend...

For those of you who might be curious, here's a little insight into the world of food service... my family eats a lot of "test" meals.  Some good and some definitely not so good. 🤣 Sometimes, I make test meals because I'm preparing food in advance for a catering event.  Sometimes it's because I haven't made a dish in a while and I need to refresh my skills for hollandaise sauce. 😉  This week for dinner we had shrimp and grits -twice, eggs Benedict and homemade apple cider doughnuts. 😬  It's not a bad way to eat - kind of a two birds with one stone scenario.  

With graduation week behind me, I'm moving on from brunch to desserts as we finish out this final week of May.  Last week we snacked on biscotti, scones, muffins and donuts for dinner.  This week we'll be eating cookie scraps and taste testing new  cupcake flavors.🍪🧁 #bakerslife 😅  I'm really going to need someone to order a veggie tray soon so I can get my sugar intake under control.  😂 

I love making brunch but, after a 4 am wake up call on Saturday and a 5 am wake up call on Sunday - I'm starting to question why I sign up for these events. 😅😴   As a rule, brunch food is last minute food.  It's not like a lasagna or pasta dish that can be made ahead of time and popped in the oven to warm just before serving.🍝  Eggs are always best served hot and fruit is best cut and displayed as close to serving time as possible.  🍳🍌  ​

The exception to the last minute brunch rush rule are a handful pastries and breakfast sweets.  Biscotti, doughnut dough and scones are things that I can make a day in advance or even store in the freezer until brunch day.  It is such a giant help to have just a few of these delicious sweets ready to go while I'm busy frying pancakes and bacon and poaching eggs to get ready for a brunch event. 

Scones are one of those things that freeze really well.  I pack them in Ziploc bags and I can defrost them on the morning of the event.  I feel like they might even get a little flakier after a short cold stint.  Cinnamon Chip Scones are a new favorite in our house.  I'm pretty sure I ate one for breakfast at least three times last week. 😅  And they may (or may not ) have still been slightly frozen. 🤦🏻‍♀️ 

Cinnamon Chip Scones
2 and 1/4 cups flour
1/4 cup + 1 Tablespoon sugar 
1/4 cup brown sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
6 Tablespoons butter frozen
1/2 cup buttermilk
1 large egg
1 cup cinnamon chips

​Grate the butter with using a food processor.  Transfer to another bowl.

Combine flour, 1/4 c. sugar, brown sugar, baking powder, salt, and 1 t. cinnamon in food processor.

Add butter to dry ingredients and process just until combined. 

In a large bowl, whisk together buttermilk and egg. 

Add dry ingredients to buttermilk mixture and stir together with a rubber scraper. 

Fold in cinnamon chips.

Gently gather dough in hands and divide in half.  

Press each half into an 8" disk onto a silpat lined baking sheet. ​Cut each disk into 8 slices. 

Combine remaining sugar and cinnamon and sprinkle over each disk.

Bake 22 minutes at 400.  

​My Cinnamon Chip Scone recipe makes exactly 12 so if you're like me and you want to sneak a couple before they hit the freezer - I recommend a double batch.  😅  Also - Hersey's makes the best cinnamon chips.  They don't sell them at a lot of grocery stores but ironically - I can almost always find them at my local Wal Mart.  😉
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Ciao!

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