My Favorite Cinnamon Scones

I had a small recipe glitch from 9-12-15 until 9-14-15, where another scone recipe was accidentally showing up as part of this post. It had a completely different name, which would have been confusing. I have corrected the issue and the recipe below is the correct and original recipe.

Servings 8 large scones

Ingredients

2 1/4 cups all purpose flour
1/3 cup sugar or up to 1/2 cup if you like a sweeter scone
1 Tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
10 Tablespoons cold unsalted butter cut into small pieces
1/2 cup cinnamon chips
1 large egg
1/4 cup or more of heavy cream
additonal heavy cream for brushing and cinnamon for sprinkling

Instructions

Preheat oven to 400 degrees F.
In a medium bowl, whisk flour, sugar, baking powder, salt and cinnamon.
Cut in butter with a pastry cutter, two knives or you can rub the butter in with your fingertips, until the mixture is crumbly and you have varied size butter chunks no larger than peas.
Stir in cinnamon chips.
Crack an egg in a glass measuring cup then add cream until you reach 1/2 cup. Mix with a fork until well blended.
Make a well in the center of flour mixture and pour in the egg/cream mixture. Toss gently with a fork until you've distributed the liquid well and mixture begins to hold together a bit. Your mixture is going to seem to be too dry, but try to resist adding more liquid. Your scones will not hold shape with too much liquid.
Use your hands to knead the mixture in the bowl until it comes together. This may take a couple of minutes, but as you work the butter and cream mixture, it will begin to come together. You don't want to melt the butter, so if you have hot hands, try using a large spoon or a spatula to fold the mixture onto itself in between using your hands.
Once the dough comes together with no crumbs, on a lightly floured surface, pat the dough into a large square or circle about 1" thick.
If you find your dough has gotten too soft from handling, you can put the bowl back in the refrigerator before you shape it so that the butter can get firm again, or roll, cut and place on the cookie sheet, then slide it into the refrigerator or freezer for 10 -20 minutes.
Using a floured sharp knife, cut into 8 triangles, wedges or your desired scone shape and place on an ungreased baking sheet leaving 1-2" of space between for spreading.
Brush with additional cream. Sprinkle with raw sugar and cinnamon.
Bake for 10-12 minutes or until lightly golden on the edges. Allow to cool and set up for a few minutes on the baking sheet, then remove to a rack to finish cooling.

Recipe Notes

*I use King Arthur Flour cinnamon chips because they have no trans fats and I think they have the best flavor. I also love using their cinnamon flav-r-bites for a more intense burst of cinnamon flavor.

*Store baked scones covered at room temperature, but not air tight. Because of the high butter ratio, these will still be good the next day or even two.

*They can be reheated in a toaster oven to bring back a bit of the crisp edges, if desired.

*You can also freeze them after you cut and separate them on a tray, then put them in a zipped freezer bag to bake at a future time. Just add a couple of minutes to the baking time.