Daisy Robinson's Cinnamon Chip Cream Scones

By Moogie

Ingredients

• Ingredients for Cinnamon Chips:
• 2/3 cup granulated sugar
• 3 tablespoons cinnamon
• 2 tablespoons vegetable shortening
• 2 tablespoons light corn syrup
• Ingredients for Cinnamon Chip Cream Scones:
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1/2 cup whipping cream
• 1/4 cup half-n-half, plus 1 tablespoon if needed
• 1/2 cup cinnamon chips
• Topping:
• half-n-half for brushing
• cinnamon sugar for sprinkling
• coarse sugar

Details

Servings 8
Adapted from moogieland.blogspot.com

Preparation

Step 1

Directions for Cinnamon Chips:
1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper or aluminum foil. Spray with non-stick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon, vegetable shortening, and corn syrup until totally combined and crumbly.
2. Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula into a rectangle about 1/4" thick.
3. Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It shouldn't be crisp. Let cool completely.
4. Use a pizza wheel to slice the cooled block into small square chips. I made 1/4" squares. Store in an airtight container until ready to use. They should keep for a long period of time, just like any other baking chips. Yield 1-1/2 cups.

Directions:
1. In a large bowl, whisk together flour, sugar, salt, and baking powder.
2. In a separate bowl, beat whipping cream and half-n-half rapidly, until thickened. Pour into dry ingredients and fold in partially with a spatula. Use hands to knead the ingredients together until just combined; be careful not to overwork the dough, if the dough seems to dry, add another tablespoon of half-n-half.
3. Place the dough on a baking sheet lined with parchment paper. Using another sheet of parchment paper on top to prevent sticking, flatten into a round about 3/4" thick. Slice, pizza style, into 4-8 sections, depending on how large you'd like your scones to be.
4. Separate the scones on the baking sheet and place the sheet in the freezer for 30 minutes. Toward the end of this time, preheat your oven to 375 degrees.
5. After removing the scones from the freezer, brush the tops and sides with half-n-half and sprinkle liberally with cinnamon sugar. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a scone comes out clean. Allow scones to cool for about 5 minutes before brushing with more half-n-half and sprinkling with coarse sugar.