Cinnamon buns transformed into simple to make scones!
2 1/2 cups flour
2 1/4 tsp baking powder
1/4 cup packed brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup cinnamon chips
1/4 cup (1/2 stick) cold, unsalted butter
1/3 cup half and half
Preheat oven to 450 degrees.
In a large bowl, combine flour, baking powder, brown sugar, cinnamon and salt. Cut cold butter into the flour, using either a pastry blender, two knives, or your fingers, until the mixture resembles coarse crumbs. No piece of butter should be bigger than the size of a pea. Stir in cinnamon chips.
In a separate bowl, whisk together eggs and half and half until combined.Pour this egg mixture over the flour mixture and fold in with a large spatula or wooden spoon until a thick dough forms. If the dough is too sticky to turn out onto the table, add a few more tablespoons of flour until the dough no longer sticks to your hands.
Turn dough out onto a lightly floured surface and pat into a 3/4 inch thick round. Cut into 8 or 12 wedges (like cutting a pizza) and place these wedges on a cookie sheet lined with parchment paper, leaving at least 2 inches of space between them.
Bake at 450 degrees for 10-14 minutes, or until they are golden brown and firm. Let cool on pan for a few minutes before carefully removing to a wire rack to cool completely.
If desired, whisk together 1/2 cup sifted powdered sugar with 1/2 tbsp half and half and 1/2 tsp vanilla until a thick glaze forms and drizzle over cooled scones.