I finally went to the King Arthur Flour store in Vermont yesterday. Wow, do they have everything you need for baking! If you’re traveling through this area, you have to stop in and check them out. If your lucky enough to live in the area, you can take advantage of the many, many cooking classes they have.
One of the items I bought was Cappuccino chips. This morning I was thinking of what I could make with the chips. And I remembered I made scone with cinnamon chips that were very good. So I decided to try out scones with the Cappuccino chips. I used the same recipe as the Cinnamon Scones, and replaced the Cinnamon chips with Cappuccino chips, added some mini chocolate chips, and added some espresso powder in place of some of the cinnamon. In other words, I winged it.Print
These scones have a rich cinnamon-cappuccino flavor. Perfect for any breakfast or brunch.
- 2 c. flour
- 1/2 c. plus 1 tsp. sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 8 Tbsp (1 stick) unsalted butter, frozen
- 2/3 c. Cappuccino chips
- 1/4 c. mini chocolate chips
- 1/2 c. sour cream
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 c. sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp espresso powder
- 1–1/2 tsp heavy cream
- Preheat oven to 400° F.
- In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda, cinnamon, espresso powder & salt.
- Grate butter in to flour mixture on large holes of a box grater, or flat grater with large holes. Use your fingers to work in the butter, then stir in the cappuccino chips.
- In a small bowl, whisk sour cream, egg & extract until smooth. Using fork, stir sour cream mixture in to flour mixture, until large clumps form. Use your hands to press dough against bowl (it may not look like the mixture will ever come together, but it will).
- Place on lightly floured surface & pat in to a 8″ circle, about 3/4″ thick.
- Combine topping ingredients and pat cinnamon topping mixture on top of scones. Use sharp knife to cut into 8 wedges. Place on parchment lined cookie sheet & bake for 15-17 minutes. Cool 5 minutes & serve warm or room temperature.
They were delicious. There’s nothing like steaming hot coffee, and a warm scone. No matter what flavor they are. Delicious!