Description
These scones have a rich cinnamon-cappuccino flavor. Perfect for any breakfast or brunch.
Ingredients
Scale
- Scones:
- 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
- Topping:
- 1/2 c. sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp espresso powder
- 1–1/2 tsp heavy cream
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 15 mins