Better Than Cinnamon Rolls

Have you ever found a recipe that was absolutely fantastic, one that was destined to become a family favorite, only to realize the main ingredient is seasonal?! I have. Cinnamon chip scones. They're mouth-wateringly delicious. But, stores stopped carrying cinnamon chips year round and they were only available around Christmas. Then, stores stopped carrying them at all. That was a sad few years in Little Bear World. But rejoice! Cinnamon chips have been found again! I cleared the shelf and sent 6 packages to Momma Bear while also stock piling my own stores. And so, without further ado....

Heaven. Seriously.

Cinnamon Chip Scones
2 C flour
4 t baking powder
3/4 t salt
1/4 C sugar
4 T butter (cold)
2 T shortening
3/4 C half and half
1 egg
1 t vanilla
1/2-3/4 bag of cinnamon chips (the whole bag is seriously just too much)
OPTIONAL: Lemon or orange zest

Preheat your oven to 350 degrees. In a large bowl combine the flour, baking powder, salt, and sugar. Cut in the butter and the shortening. The dough at this point should look crumbly but will stick together if you squeeze it. Slowly add the half and half, vanilla, and the egg. Fold in the cinnamon chips. At this point add in any optional citrus zest.
Flour a counter top and place the dough on the floured surface. Lightly coat your hands with flour and hand form the dough into a disc about 1/2 inch thick. I usually just squish it until it looks about right. If you have a biscuit cutter, by all means, use that. I'm not that fancy and just use a drinking glass to cut out my scones and biscuits.
Place on a regular, ungreased cookie sheet and bake for about 12-15 minutes. NOTE: The scones will not, I repeat, will NOT brown. If you cook them until they look all golden delicious on the outside, they'll be hard as rocks inside. Not tasty.
After baking, place on racks to cool. Enjoy as I did with a nice glass of moo juice!

As always my friends, check us out on Facebook at Little Bear's Cupcakery