I love scones. They come together quickly, have almost limitless possibility for either sweet or savory variations, and they almost always come out perfectly. Plus, they're one of my go-to recipes for the day before grocery-shopping day, when it seems like Mother Hubbard has one up on me -- no eggs? No problem. No milk? No problem. You can be pretty flexible with scones.
Scones are best served hot from the oven, or at least within a few hours of when they were made. Unlike muffins and other moist quick breads, scones don't really keep well. If you'd like to streamline the process, just mix up the dry ingredients beforehand, store them in a container with a tight-fitting lid, and then all you have to do is preheat your oven and add your liquids and you're good to go.
Cinnamon Chip Scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons white or light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup cinnamon chips
1/2 cup plain yogurt or buttermilk
1 egg, lightly beaten
Cinnamon sugar for sprinkling
1. Preheat oven to 425 degrees F. In a medium mixing bowl, combine flour, baking powder, sugar, salt, and cinnamon. Cut in butter until mixture resembles fine crumbs. Stir in cinnamon chips. Make a well in the center and pour in yogurt or buttermilk. Stir briefly to combine, just until dough comes together and crumbs are incorporated.2. Turn dough out onto a floured surface and pat into a 7-inch disk. (Overhandling will toughen the dough, so don't knead it.)
2. Cut the disk into 8 wedges and place on a lightly buttered baking sheet. Brush with beaten egg and sprinkle with cinnamon sugar. Bake at 425 degrees F for 12 to 15 minutes, or until golden brown on top and bottom. Serve warm with butter and honey.
Makes 8 scones.