When these cinnamon scones are baking, the whole house smells delicious. I like to make these scones for breakfast on the weekends. But this scones recipe is also ideal for an afternoon snack. You can make these scones in advance and store them an an airtight container for up to three days. I recommend toasting them for a few minutes before serving.
Ingredients:
- 1/2 cup sour cream
- 1/2 tsp. baking soda
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup cold butter
- 1 large egg
- 1 Tbsp. orange zest
- 1/2 cup cinnamon chips
- 1/4 cup miniature chocolate chips
Preparation:
- Preheat oven to 350 degrees F.
- Stir together sour cream and baking soda in a small bowl. Set aside.
- In a large mixing bowl, whisk flours, sugar, baking powder and salt together.
- Using a pastry blender or two knives, cut in butter until it becomes crumbly.
- Stir in the sour cream mixture and the egg with a wooden spoon. Mix until it becomes a soft dough.
- Stir in the remaining ingredients.
- Turn out onto a lightly-floured surface and knead two or three times.
- Shape dough into a 12-inch round. Cut into six wedges. Place wedges on an ungreased cookie sheet.
- Bake 15-18 minutes or until lightly browned.
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