On a Saturday morning, I can be found venturing to my local coffee shop to purchase a cinnamon chip scone and an almond milk cortado. The combination of the two is one of my favorite things to enjoy on the weekends.
I always knew I needed to make a similar scone to fill this favorite but over the years the hunt for cinnamon chips has been futile in our local area. Aside from ordering them from great websites, I have always hoped to be able to walk in to a store and see them on the shelf. I can happily say that day finally arrived.......AMEN!!!!!
My wonderful Aunt, who has taught me so much about cooking, baking and hosting, helped make this day finally become reality. While driving around Southern Illinois, she was explaining the history of the area. In this history lesson, she spoke about a local country store containing an amazing deli counter they were known for.
Immediately, I looked at her and asked if this same store sells baking supplies in bulk. As I waited for her answer, I could only hope as I have been searching. I heard rumors of these country stores but still couldn't find one in my local area. To my delight, she said yes...so we were on our way and boy was I excited!!
Arriving at this store, I was delighted to find many options of flour, spices, and baking supplies. Unfortunately, I have no photos since I wanted to respect the store patrons and owners. Among these options, I was excited with my purchase of the cinnamon chips, powdered buttermilk, powdered vanilla (I will give tips on how to use in the future) as well as pounds and pounds of several different Flours (the price couldn't be beat!).
Little things such as these make me happy....or as my mother put it...If I get that excited over baking supplies, she NOW knows where to shop for holidays..lol
So this recipe is to honor the cinnamon scone I have been searching for. Enjoy!
Pecan Cinnamon Chip Scones
1 1/2 C Unbleached All-Purpose Flour
1 1/2 C Pie and Pastry Flour (can use all all-purpose if not available)
1 Tbsp Baking Powder
1 Tsp Salt
1/2 C Sugar
3/4 C Oatmeal (blended)
1/2 C Pecans (chopped)
1/4 C Powdered Buttermilk
1/2 C Cinnamon Chips
1/2 C Unsalted Butter, cold
3/4 C Water (or Buttermilk, omit powdered buttermilk if used)
2 Tsp Vanilla
Turn oven to 400 degrees. In a large bowl, combine flours, baking powder, salt, sugar, oatmeal, pecans, and powdered buttermilk (if used). Cut butter into mixture until it resembles cornmeal. In a separate bowl, combine eggs, water (or buttermilk) and vanilla. Pour wet ingredients into dry ingredients and mix well. Add Cinnamon Chips just until mixed.
Place mixture onto floured surface and knead until combined well. Pat into a rectangle about 10 x 12 then cut dough into diamonds. Place onto ungreased cookie sheet and bake for 20-22 minutes until golden brown. Makes 16 scones.
Note: Powdered Buttermilk can be used in place when buttermilk is called for in recipes. Add the powder with the dry ingredients and add water in place of the liquid buttermilk when wet ingredients are added. Use 1/4 C powder to 1 C Water (1 to 4 ratio)