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
- 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 egg
- 1 tablespoon coarse sugar
- Preheat oven to 400°. In a large bowl, combine 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 14-16 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Cinnamon-Chip Scones in Taste of Home December/January 2012, p65
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