The end of last week marked the end of my 14th week of AHECs (also known as rural health rotations). We are required to do 8 weeks in a rural health setting as part of our medical school curriculum, but I have had such good experiences in these small towns that I chose to do another 6! This last one was definitely no exception. I got to work one-on-one with probably the second nicest radiologist I’ve ever met (father-in-law will always be first!), who taught me something new everyday, and really helped me to feel prepared for residency by letting me go through films on my own when we had free time. The staff was all so welcoming and made me feel like part of the team, and the patients are just so sweet and so in need of good healthcare in these rural areas.
I had seen this recipe for cinnamon scones almost a year ago and hunted down some cinnamon chips shortly after; but then never actually made these. Then randomly, I saw 2 of my favorite bloggers post scone recipes within days of each other, and I took it as a sign. Scones were clearly the answer of what to bring for my last day of my last rural health rotation! I ended up going with the original recipe I found, because I already had a lot of the ingredients on hand, and I liked that I didn’t have to buy a lot of heavy whipping cream or buttermilk. You can certainly use the method I used in the lemon blueberry scones, and freeze these unbaked, and then bake from a frozen state whenever a morning treat is calling. I am confident they would turn out wonderfully, as cold butter is one of the key ingredients to good scones. I’m certainly glad I had some wonderful staff members to share these with because free time + baked goods is not a good combination around here :-).
Cinnamon Chip Scones
– Makes 16-24 scones
- 3 cups All-purpose Flour
- 1/4 cup granulated sugar
- 2 Tablespoons brown sugar
- 5 teaspoons Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 2 sticks (1 Cup) Unsalted Butter
- 3/4 cups Heavy Cream
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 cup Cinnamon Chips
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
- 1-1/2 teaspoon Heavy Cream
1) Preheat oven to 350 degrees. (Unless you chose to freeze and bake later*)
2) In a large bowl, mix together flour, granulated and brown sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter or 2 knifes until mixture resembles coarse crumbs. Stir in cinnamon chips.
3) Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
4) Turn onto work surface (mixture will be very crumbly and falling apart.) Divide the dough into 2-3 equal portions. Gently press together the sides as you roll the top of each. Form either into either 2 large circles (to make 16 scones) or 3 medium circles (to make 24 smaller scones).
5) Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
6) Cut each circle into 8 wedges. Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.
*If freezing, flash freeze for 20 minutes, then wrap individually and store in freezer. When ready to bake, preheat oven to 375º and bake for 25-30 minutes or until just beginning to brown.
Adapted from The Pioneer Woman