3 ½cups(497g)all-purpose flour (see note about whole wheat flour)
⅓cup(71g)sugar
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
¾cup(170g)salted butter, cut into tablespoon-sized chunks
1cupcold buttermilk
½teaspoonvanilla extract
¾cup(128g)cinnamon chips (see note)
2tablespoonsbutter, melted
Granulated sugar for sprinkling
Instructions
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.
In a food processor (see note if you don't have one), combine the flour, sugar, baking powder, baking soda and salt. Pulse to combine. Add the butter and pulse until the butter is cut into smaller pieces - don't overprocess here; the butter should be no smaller than pea-sized pieces.
Add the buttermilk and vanilla and pulse a couple of times until the dough starts to come together; don’t overmix - it’s ok if there are dry, crumbly spots here and there. Remove the blade and add the chips, using your hands to knead them in a bit. Turn the dough out onto a surface dusted with 1-2 tablespoons flour and combine the dough and chips together with your hands, kneading briefly, just 2-3 times, until it comes together. Pat and lightly press the dough into a long rectangle, about 15X3-inches.
Cut the length of dough into triangular wedges, about 12-14 and place on the baking sheet, about an inch apart. Brush the tops with melted butter and sprinkle with sugar.
Bake at 400 degrees for 15 minutes until just lightly golden brown and no longer doughy in the center.
Notes
Flour: I have subbed half of the all-purpose flour with white whole wheat flour with pretty good results. Cinnamon Chips: the variety of cinnamon chips I use are on the miniature spectrum (similar to a mini chocolate chip) which means they easily find their way into all the nooks and crannies of the scone dough. If you use the cinnamon chips from your every day grocery store (similar to regular-sized chocolate chips), you might want to increase the amount and add 1 1/2 cups since they won't distribute as evenly as the mini ones.Mixing the Dough: I almost always use a food processor to mix up scone or biscuit dough. It's an awesome tool to avoid overmixing the dough. If you don't have a food processor, cut the butter into the dry ingredients using a pastry blender or two butter knives. If doing so, you'll want to get the butter/flour mixture incorporated together until the butter is in pea-sized or slightly smaller pieces before stirring in the buttermilk with a wooden spoon or large spatula. It's definitely doable to make these without a food processor so don't let that be a deal breaker.