Nothing quite like your favorite scones coming out of the oven all warm and ready for your cuppa. I love this cast iron round pan. I use it for everything now. It works great for pizza, roasting veggies, and baking sweets. December 2020
Cinnamon Scones (Recipe from Tea Time Magazine, modified)
2 cups flour
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold (frozen) salted butter
¾ cup cinnamon mini chocolate chips
¾ cup plus 2 tablespoons heavy whipping cream
½ teaspoon vanilla
Sugar (recommended turbinado)
Preheat oven to 350° and line baking sheet with parchment paper.
Combine flour, sugar, baking powder, and salt in a big bowl, whisking well.
Cut butter into flour mixture. A pastry blender can be used, but I prefer to freeze my butter sticks and use a grater to create small grated pieces of butter because it mixes more evenly into the flour.
Stir in cinnamon chocolate chips.
In a liquid measuring cup, combine cream and vanilla extract and add to the flour mixture, stirring until evenly moist. If dough seems dry, add more cream, 1 tablespoon at a time.
Dump batter onto floured surface and knead until dough forms. Use rolling pin to roll dough into ½ inch thickness. Use 1 inch circle-shaped cutter, cut and place on parchment paper. Keep bringing dough together, rolling, and cutting until all scones have been prepared.
Sprinkle sugar over scones. Bake for 20 minutes or until bottom is golden.