Trust Me, Try This

Cinnamon Chip Scones

by Deb Vogler Klotz

3 C. flour

1/3 C. + 2 tsp. sugar, divided

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 C. (1 and 1/2 sticks) cold butter

1 C. buttermilk

10 oz. package Hershey's cinnamon chips

3 TBSP. melted butter

1. Heat oven to 425 degrees.

2. Stir together flour, 1/3 C. sugar, baking powder, baking soda and salt, in large bowl. Cut butter into 1/2 inch slices; using fingers or pastry blender, mix butter into flour mixture until coarse crumbs form.

3. Add buttermilk; stir with fork just until ingredients are moistened and soft dough forms. Add cinnamon chips.

4. Gather dough into a ball, pressing gently to hold together. Turn out onto slightly floured work surface; knead briefly, about a dozen times. Cut dough in thirds.

5. Roll or pat one piece of dough into a 7-inch circle, 1/2 inch thick. Brush one circle with 1 TBSP melted butter; sprinkle with 1 TBSP sugar. Cut circle into 8 triangles. Place circle on ungreased cookie sheet. Repeat procedure with remaining circles.

6. Bake 10-12 minutes until tops are golden. Remove from cookie sheet to wire rack. Serve warm or at room temperature.