Makes 12 scones
2 ½ cups self-raising flour
1 cup almond flour
½ cup brown sugar
1 teaspoon cinnamon
1 stick [8oz] unsealed butter, chilly
2 massive eggs
½ cup heavy cream
2 cups cinnamon chips1 teaspoon vanilla extract
Preheat the oven to 425 levels F.
Line one massive or smaller cookie sheet with parchment paper.
In a big blending bowl, mix the flour, sugar, and cinnamon. Reduce the butter into small items and upload to the flour combination. With a pastry, blender lower the butter into the flour combination till it’s in small items. Upload the cinnamon chips and blend smartly.
Mix the cream, eggs, and vanilla in a bowl and upload the flour combination. Stir till the flour combination is totally moistened. Collect the dough at the side of your fingers and position it on a reducing board. Form right into a spherical circle about ½ inch thick. Reduce the circle into 12 triangles and position the scones at the ready cookie sheets.
Position the pans within the oven and scale back the temperature to 400 levels F.
Bake for 10 mins. Rotate the pan and bake for 10- 15 extra mins till the scones are gentle brown and crispy. Cool on a twine rack prior to serving.
Scones stay smartly within the freezer.