Es’s Cinnamon Chip Scones
(Adapted from brad | the | gourmand – see Brad’s original recipe below)
2 cups self-raising flour
¼ cup berry sugar
2½ teaspoons baking powder
1½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 stick (125g) butter
½ cup Almond Milk
1½ teaspoons vinegar
1 teaspoon vanilla
½ cup chocolate chips – vegan, but you can use regular as well.
Brown sugar in the raw – for topping
Mix all dry ingredients together. Rub with your fingers to incorporate butter until mixture resembles sand. Add chocolate chips and stir in with a fork.
Measure milk and add the vinegar and let sit for 5-10 minutes and mix. Stir egg and vanilla into the milk to incorporate the egg. Pour liquid into dry ingredients and carefully mix until it comes together.
Spoon dough into a large muffin pan (5) or 4” springform pans (3) lined with parchment paper and the edges smeared with some oil. Lightly sprinkle the top with a brown sugar.
Bake in 400F oven for ±20+ minutes until golden around the edges or until done and skewer comes out clean.
As you will notice this is vastly different in ingredients and method as Brad’s recipe below. I used his recipe as a guide and worked with what I had in the house at the moment.
All in all, it turned out yummy. I just had to try one, before posting with a cup of coffee, and I am delighted with the outcome. This is a keeper! <3
Modified, prepared, tried and tested by: Es Slabs
Brad’s Original Recipe for Cinnamon Chip Scones
2 cups flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla
1/4 cup cinnamon chips
Mix all dry ingredients together. Use a pastry cutter to incorporate butter until mixture looks like small peas. It is fine to have a few larger pieces of butter. You can work with it as much as you want at this stage.
Add cinnamon chips and stir in with a fork.
Measure heavy cream into liquid measuring cup. Stir egg and vanilla into the cream using a fork to incorporate the egg. Pour liquid into dry ingredients and carefully mix together until it comes together. A spatula works great.
Turn dough onto a cookie sheet covered with parchment paper or a baking mat. Press into a 8-inch disc. Add a bit more cream to measuring cup and brush the top of the dough with a thin layer of heave cream. Lightly sprinkle the top with a pinch or two of sugar. Use a pizza cutter to cut into 8 wedges.
Bake in 400 F oven for 20 minutes or until golden around the edges.
Original Recipe and Credit: Brad’s Original Post
Thank you Brad for your recipe and inspiration.
Visit Brad’s blog brad | the | gourmand for more recipes
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