Cinnamon Chocolate Scones are easy to make and are a yummy treat served with a nice hot cup of tea or coffee. If you are like Jeff, you prefer to pair these yummy scones with a tall, cold glass of milk.
Scones are a little dry, so you can enjoy them with butter, clotted cream, jam or whatever topping is appealing to you. I like the Cinnamon Chocolate Scones with just a hot cup of tea.
The Cinnamon Chocolate Scones are easy to make and are fairly quick, so they could be made as a breakfast treat. They are best served hot so that the chocolate chips are melted. You can reheat them by putting them in the microwave for a few seconds. They are good served at room temperature, too.
A cinnamon-sugar mixture is sprinkled on the Cinnamon Chocolate Scones before they are baked. I sprinkle the cinnamon-sugar mixture on the scones after they are cut into wedges and placed on the baking sheet. I find that I make less of a mess that way. I have sprinkled the cinnamon-sugar mixture on the scones after the dough is patted into a 9-inch circle, as well as after I cut the dough into wedges. When I put the cinnamon-sugar mixture on the scones before the scones are on the baking sheet, I end up with cinnamon-sugar spilled all over the counter because it is loose on top of the scones and it falls off as the scones are moved to the baking sheet.
Cinnamon Chocolate Scones freeze well, too!
I hope you enjoy!
Cinnamon Chocolate Scones
- 1 tbsp granulated sugar
- 2 1/2 cups all-purpose flour
- 3 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 jumbo eggs
- 3/4 cup Almondmilk
- 2 teaspoons vanilla extract
- 2 tsp shortening
- 1/2 cup bittersweet chocolate chips, dairy-free
- 1 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
- Mix cinnamon and sugar. Set aside.
- Preheat oven to 375F.
- Whisk together flour, sugar, baking powder and salt.
- Cut shortening into flour mixture.
- Add chocolate chips. Set aside.
- In a separate bowl, beat the egg.
- Add almondmilk and vanilla to the egg.
- Add egg mixture to the flour mixture. Stir until blended.
- Put dough onto a floured surface and knead 10-12 times.
- Form the dough into a ball then pat it into a 9-inch circle.
- Cut into 8-wedges.
- Put on a greased baking sheet or a baking sheet lined with a silicone mat.
- Lightly sprinkle the scones with the cinnamon-sugar topping mixture.
- Bake for 20-25 minutes or until golden brown.
- Serve warm or room temperature.