It NEVER fails. Every time I go to a coffee shop, I always order a scone with my drink. I don’t know what compels me to do so. Maybe I subconsciously think that my coffee will taste better. Maybe I just really like scones. Rarely do I order the same scone, but I always order the same drink. I know, I’m weird like that.
I have had scones that are dry, dense, and hard. (Maybe that’s where the coffee/scone combo came into my head–the coffee helped me eat the scones!) These scones are flaky and soft and anything but dry. The cinnamon adds a nice touch and is not overpowering at all. Eating it with a dab of the lemon cream makes it taste like heaven–light and refreshing.
Scones in general are best eaten the day they are made, but will hold in an air-tight container for up to two days. If I have leftovers, I like to microwave them for about 15 seconds, as to me, they taste best warm. If you have these scones more than a few days, cut them in long strips and bake in a 350 degree oven for 10 minutes. They make great biscotti! The cream will keep, in the fridge, for 3-5 days. You can make the cream to eat with any of these eight scone recipes here: buttermilk scones, Christmas scones, chocolate chip scones, cranberry orange scones, lemon-poppyseed scones, mocha chocolate chip scones, raspberry white chocolate scones, and turtle scones. With any combination, you can’t go wrong. Enjoy! xoxo
Cinnamon Chocolate Chip Scones with Cream
Makes 12-14 scones
3 ¼ c flour
½ c sugar
½ t salt
½ t baking soda
1 T baking powder
1 t cinnamon
⅔ c unsalted butter
1 c chocolate chips
1 ½ c buttermilk
1 t pure vanilla extract
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
Cut butter into chunks with a knife and place in a small bowl. Put in the fridge to stay cold while mixing the rest of the ingredients. In a large bowl, combine the flour, sugar, salt, baking soda, baking powder and cinnamon. Add the cold butter and using a pastry blender or your hands, cut the butter into the dry mixture until all the butter is worked in and it resembles coarse breadcrumbs. Add the chocolate chips.
Make a well in the center of the bowl and add the buttermilk and vanilla extract. Using your hands or a wooden spoon, gently fold until all the dry ingredients are wet. Don’t overmix! Dump dough onto a floured surface and pat into a rectangle about 1 ½ inches thick. Using a round 3-inch biscuit cutter, cut out circles of dough and place on the cookie sheet. Have only 8 scones per cookie sheet as they spread a bit. (I put the second cookie sheet of scones in the fridge to stay cold while one set bakes.)
Sprinkle with a bit of coarse sugar, if desired, and place in the oven for 12-16 minutes, or until edges of scones are golden. Transfer to a wire rack to cool completely.
2 c heavy cream
1 ¾ c powdered sugar
⅓ c freshly squeezed lemon juice
Place the cream in a bowl fitted with a whip attachment. Slowly pour in the powdered sugar and mix on medium speed until all is incorporated. (Be careful not to have the mixer speed too high, or your sugar will spray everywhere!) Add the lemon juice and mix on high until soft peaks form. Serve with scones.
NOTE: Place any leftover scones in an air-tight container for up to three days. Any unused cream keep covered and refrigerated. No need to re-whip the cream–just serve!