These cinnamon chocolate scones are amazing! They are very easy to make, simply delicious, and come out delightfully moist.
You can use semisweet chocolate chips, but in this recipe, I used a half cup of cinnamon chips and a half cup of semi-sweet chocolate chips.
- 4 cups all-purpose flour
- Cinnamon (optional)
- 1 cup chips ( ½ cinnamon chips, ½ semi-sweet chocolate chips)
- 3 sticks of unsalted butter, cut into small pieces
- 1 cup sugar
- Turbinado sugar for sprinkling
- 1 cup skim milk
- 2 tsp. baking powder
- 1 egg
- 1 tsp. salt
- Preheat oven to 400ºF.
- Grease a baking sheet or line with parchment and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry mixture with a pastry blender or knife, then mix to combine. The resulting mixture should resemble a coarse meal.
- Add in beaten egg and milk then stir until well combined.
- Knead in bowl until smooth, about 5-10 minutes. The dough is just a bit sticky. You can adjust the dough with a little extra flour as necessary.
- Add chips and a few dashes of cinnamon, so there are swirls of cinnamon, but not brown dough.
- Refrigerate the dough for about 30 minutes so it is easier to handle.
- To shape the scones into triangles, take out 1C of dough and flatten it into a 1-inch thick round patty on a floured board.
- Cut the patty into quarters and transfer onto parchment-lined (or greased) baking sheet, separating quarters by a finger width (½ inch) because scones will rise and spread a little.
- Sprinkle lightly with turbinado sugar so the scones will glisten slightly after cooking, but not so much that there will be a hard sugary crust.
- Repeat with the rest of the dough.
- Place in the oven and bake for about 20-25 minutes until golden brown. Check your scones after about 15-20 minutes and adjust position as necessary.
- Remove from oven and cool on a rack.
- Serve and enjoy.