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i’ve been in the mood for L’s scones ALL WEEK! the cinnamon ones to be exact. so, off to the store i went with my fingers crossed in hopes that i would find cinnamon chips. much to my dismay, the store didn’t carry them. i tried one other store and drat, no cinna chips there either. blah. what am i supposed to do now? i decided to grab some white chocolate chips and then maybe i’d add some ground cinnamon instead. but how much cinnamon? is that even a good idea?  time to chat up L and we decide that one could probably add ground cinnamon and it would be fine, but then she suggested making cranberry scones instead. hearing her suggest that made me immediately think about the  zesty oatmeal cookies recipe we posted a little while back and since i had already purchased the white chocolate and had craisins at my house, the cinnamon scones were out and the zesty scones were in. brilliant! and that’s how these delicious little scones came to be. that being said, this recipe is quite the rip off of L’s cinnamon scones, but let this be a lesson in just how easy it is to alter a recipe. after you’ve made these little crowd pleasers maybe you should dust off an old recipe to breath new life into with a few alterations. isn’t baking great?

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter – cut into 5 cubes
1/2 cup white chocolate chips
1/2 cup craisins
1 teaspoon orange extract
1 cup heavy cream

preheat your oven to 425.

sift your flour, baking powder, sugar and salt together in a large bowl. cut in cubes of butter with a pastry blender until the flour mixture resembles course meal with butter lumps about the size of peas. stir in white chocolate chips and craisins.

make a well in your flour mixture and pour in heavy cream, orange extract and mix together with a fork or a rubber spatula until dough forms. transfer dough to a lightly floured surface and knead a few more times making sure you get in all the crumbs that want to stay behind in the bowl.

i lightly floured an 8×8 pan and patted the dough into the pan. first i cut the dough into 9 squares and then cut the squares diagonally so i would end up with 18 small scones. i then turned the pan over onto an ungreased baking sheet and separated the triangles for baking. the other option would be to roll the dough out and use biscuit cutters to make the scones….but that seemed a little too time intensive.

bake for 10-15 minutes until tops are golden brown. transfer to cooling rack.

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glaze:
a few dashes of cinnamon
1/2 cup of powdered sugar
1 tablespoon of water

once your scones have cooled, put the rack on top of a paper towel and drizzle or brush your glaze on top each scone. let set before stacking for storage or presentation.

voila!

love,
B

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