Cinnamon Chip Scones

Pat Hartman of Your Tea Life, and former owner of Civil-la-Tea, a closed tea room once located in Gettysburg has graciously agreed to allow me to post her recipe for Cinnamon Chip Scones. Now that fall has arrived, I particularly enjoy serving these scones. Pat has published two cookbooks, Teatime in Gettysburg and Lunchtime in Gettysburg that are available from Your Tea Life, her online shop. They are both great cookbooks! I've enjoyed making and serving many of her recipes in Sweet Remembrances.

Cinnamon Chip Scones

2 c. flour

1/3 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. nutmeg

1/3 c. butter

1/2 c. cinnamon chips, heaping

1/2 c. heavy cream

1 egg

1 tsp. vanilla

In a large bowl, mix together flour, sugar, baking powder, salt and nutmeg. Cut butter into dry ingredients with a pastry blender until mixture reaches a crumbly consistency resembling coarse oatmeal. Mix in cinnamon chips. In a separate smaller bowl, whisk together heavy cream, egg, and vanilla. Add to dry ingredients and mix thoroughly, being careful not to overwork the dough. On a floured surface, shape dough into a circle about eight inches in diameter. Cut circle into eight equal wedges. Place on a baking sheet either separated or left in a circle. Bake 18 - 20 minutes at 350 degrees until tops are lightly brown and a toothpick inserted in the center comes out clean.

Note: When I prepare these, I divide the dough in half, form two balls, and cut each ball into 6 triangles. Bake for 13 - 15 min at 425 degrees.

Thanks Pat for sharing this great recipe!