I hunted and hunted, from store to store. I never did succeed.
But I did stumble upon another elusive ingredient. One I’ve been itching to get my hands on so I can stop hoarding the one can I have from last year like an alcoholic who won’t share his bottle.
PUMPKIN!!!! And yes, I stocked up. It’s NOT an a convenient store. And who knows who might get there hands on it in the mean time if I don’t claim it as my own.
But back to the cinnamon chips. I couldn’t find them anywhere but online, and let’s be real- that wasn’t happening. I’m not even convinced I like scones yet.
It was an easy enough solution. I made my own:
Granulated sugar, cinnamon, coconut oil (optional), and maple syrup. Stirred together & baked at 200 for 10 minutes, then allowed to cool and broken into small pieces.
Now for the scone part.
I prepped my “buttermilk” and “egg” and let them do their thing while I got the rest of the ingredients together. “Buttermilk” and “egg” translates to almond milk + lemon juice and water + flax seed for those of you that don’t speak vegan-baking-geek-ese.
Then mix the dry ingredients together. I used half spelt flour and half all purpose flour. I figured the scones should be nice and light instead of whopping bricks (although I majority of the scones I’ve had do in fact taste like bricks.)
All the good stuff gets mixed in with the flour: brown sugar, cinnamon, granulated sugar, baking soda, baking powder, and salt.
Then comes the butter. I used non-dairy, feel free to use whatever you have on hand. First get it nice & cold- I throw mine in the freezer before I start.
Chop it up into small pieces, then toss it in the flour.
Using a pasty cutter, knives, or a food processor, cut the butter into the flour.
Keep going until the butter is well mixed and makes small granules of flour, like clumpy sand. (Mmm appetizing.)
Once the butter’s cut in, add the wet ingredients and stir gently. It probably won’t come together very well, but that’s ok.
To avoid overstirring, mix until it’s mostly cohesive, then use your hand to gently knead it into a finished ball, adding the cinnamon chips as you go.
If the dough gets too warm, pop it in the freezer at any point. Keeping the dough cold will help make it flaky when you bake it.
Spread the dough onto a baking sheet and form a flat circle.
Cut dough into triangle shaped wedges and spread out on baking sheet.
Lightly coat the tops of the scones with almond milk or a mixture of cornstarch & water.
Then sprinkle each wedge with turbinado or demerara sugar.
Alex: I love scones, fruity scones, chocolaty scones, buttery scones. But my favorite scones are savory… bacon-cheddar-chive (because cheese makes everything better). I make these and serve them with delicious, runny eggs.
Cynthia: The best scone I ever at was at a British Tea House near my mom when I was in high school. Perfect in every way with currant and a bit of brown sugar.
Erin: My personal favorite that I made were these cranberry walnut scones . I didn’t expect them to turn out half as good as they did, since it was my first time baking scones, but they honestly tasted like something from a bakery. It was one of my biggest–and yummiest!–successes. Healthy, too!
You guys have some good lookin’ scone recipes!! Maybe I need to try one or two more before I officially write off scones…