It’s that time of the year when the weather is cooling down, the air is getting crisp, and an everyday spice begins it’s life in the spotlight. I’m talking about cinnamon, my friends. What I love about cinnamon is that it brings a nice bit of heat, in addition to sweetening whatever it is added to.
While out shopping one evening, I spotted a bag of Hershey’s Cinnamon Chips…and just had to get them. It’s baking season and I knew I could find a use for them without a problem. And since on gym days I bake up scones for breakfast, I thought…why not use them in scones? So, I gave it a shot. Now, originally I was going to make these with apple cider, but I forgot about that and used my usual unsweetened almond milk. It’s okay…I’m making them again next week and will remember to use the cider.
I was so happy with the way these scones turned out. They are, perhaps, my second favorite scone-creation I have made yet. So, if you love cinnamon…give these a try!
Recipe: Gluten-Free Cinnamon Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
- 2-1/3 cups Pamela’s Baking & Pancake Mix
- 3 tablespoons cinnamon, plus more to dust tops of scones with
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 cup Hershey’s Cinnamon Chips
- 4 tbsp butter/margarine
- 1 egg, beaten
- 2/3 cup milk (I use unsweetened almond milk)
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the butter/margarine using two knives.
Add the milk and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Lightly dust the tops of the scones with cinnamon.
Bake for 15-17 minutes.
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These make a delicious, warm treat on a cold morning or any time of the day. They are filled with cinnamon flavor, and when hot from the oven or reheated in the microwave, the cinnamon chips are at that perfect melty perfection. If you love cinnamon, I would venture to say this recipe is for you. So go on…get out those pans and get baking.
The Celiathlete 