Paper bakery boxes lined with creatively cut tissue paper give these coffeehouse favorites a casual look. Dress up a box with polka-dot ribbon and a trio of fresh cinnamon sticks tied within a bow--their aroma is a clue to the treasures inside. —Bonnie Buckley, Kansas City, Missouri
12 ServingsPrep: 25 min. Bake: 15 min.
- 2-1/2 cups all-purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon, divided
- 1/2 cup cold butter
- 2/3 cup cinnamon baking chips
- 1 cup plus 1 tablespoon heavy whipping cream, divided
- 1 Eggland's Best Egg
- 1 tablespoon coarse sugar
- In a large bowl, combine the flour, sugar, baking powder and 1/2
- teaspoon cinnamon. Cut in butter until mixture resembles coarse
- crumbs. Stir in baking chips. Whisk 1 cup cream and egg; stir into
- crumb mixture just until moistened.
- Turn dough onto a floured surface; knead 10 times. Pat into a 9-in.
- circle. Cut into 12 wedges. Separate wedges and place on a greased
- baking sheet. Brush with remaining cream. Combine coarse sugar and
- remaining cinnamon; sprinkle over tops.
- Bake at 400° for 14-16 minutes or until golden brown. Serve warm.
- Yield: 1 dozen.
Nutritional Facts: 1 scone equals 338 calories, 20 g fat (12 g saturated fat), 67 mg cholesterol, 199 mg sodium,