Sunday, December 26, 2010

Chocolate Cinnamon Cream Scones

As Christmas Eve wore on, my thoughts turned to what I'd be eating for breakfast on Christmas morning. Somehow the bagels and cream cheese I'd planned on eating had mysteriously disappeared! The only major hurdle for my breakfast conundrum was a lack of ingredients ... the butter and eggs I had left were spoken for in tomorrow's dishes. How to make a breakfast without butter and eggs? Cinnamon rolls were out. Biscuits were out. Pancakes were out. Finally, I found a cream scone recipe. The original calls for lemon and dried apricot, but I was in more of a cinnamon roll mood. The final product was a little dry (it could be improved with an icing of some form), but it's a good recipe for when you're in a pinch.

Chocolate Cinnamon Cream Scones (adapted from

2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
2 tsp cinnamon
1 1/4 cups whipping cream

1. Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and cinnamon in large bowl.
2. Stir in chocolate chips.
3. Add whipping cream and stir just until dough forms.
4. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
5. Transfer wedges to large baking sheet, spacing evenly.
6. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. Serve scones warm or at room temperature.

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