My youngest, Lucas asked for Devonshire cream with his scones to which my older son, Silas, replied “Why? We don’t have to be English.”
The shade throwing at la maison Rahz is at an all time high lately, but here we are.
Brown Sugar Cinnamon Scones
- 1.5 cups all purpose flour
- 1/2 cup light brown sugar
- 1/4 tsp. kosher salt
- 1/2 tsp, nutmeg
- 2 tsp. cinnamon
- 1.5 tsp. baking powder
- 1 stick (1/2 cup) cold butter
- 1/2 cup cinnamon chips (I used Lily’s cinnamon chocolate chips)
- 1/2 cup buttermilk (plus a Tbsp. or so to brush on the top prior to baking)
- Preheat your oven to 375 degrees.
- Put all of the dry ingredients into a mixing bowl and stir them together until combined.
- Grate in the cold stick of butter, and use your hands to combine it. The butter should be pea sized in the dry ingredients.
- Stir in the 1/2 cup of chocolate chips. Then stir in the buttermilk until just combined. It will look just like biscuit dough.
- Using a little flour, shape the dough into a circle, and cut it into 8 triangles. Put them on a parchment lined baking sheet, and then brush them with some more buttermilk. For bonus points, sprinkle some cinnamon sugar on top too. Bake them for 20-22 minutes, they will look golden on top, but still be soft.
- Serve with Devonshire cream if you don’t half step and prefer to come correct. Xo, Kathryn
Beans+Rahz 