Scones | A Wiener Dog in the Kitchen

I’m definitely a bacon and egg kind of girl when it comes to breakfast. I like em all kinds of ways….in an omelet, breakfast burritos, in a biscuit sandwich, etc, etc, etc. But sometimes, I just need a little something different, especially when my sweet tooth kicks in. These flaky, buttery, cinnamonny (is that a word?) scones fit the bill perfectly! Try em, you’ll like em!

Cinnamon Chip Scones

2 cups all purpose flour

1/3 cup sugar, plus 1 tablespoon, divided

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, frozen

1/2 cup cinnamon chips

1/2 cup sour cream

1 large egg

1 teaspoon cinnamon

powdered sugar (optional)

milk (optional)

Preheat oven to 400°F. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into the flour mixture using the large holes of a box grater. Use your fingers to work the butter into the flour mixture until it is the texture of coarse meal, and then stir in the cinnamon chips. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Use your hands to make the dough come together. Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Combine 1 tablespoon sugar and 1 teaspoon cinnamon and sprinkle over circle of dough. Use a sharp knife to cut into 8 triangles. Place on a parchment lined cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature, but I believe they are at their best when warm. Making a powdered sugar glaze with powdered sugar and milk is optional, but the glaze makes them over the top good.

Adapted from Simple Scones