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1 / 2 tsp cinnamon; 6 tbsp cold unsalted butter, cut into cubes; 3 / 4 cup chocolate chip; 3 / 4 cup cold milk; 1 tbsp white vinegar; 1 large egg yolk; 1 1 / 2 tsp vanilla extract; 1 / 2 tsp ...
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Heat oven to 400 degrees F. Mix flours, baking powder, salt, sugar and cinnamon in a medium mixing bowl. Using a pastry cutter or two knives, cut in butter until mix resembles fine meal.
You can use frozen blueberries, raisins, or chocolate chips -- "It's kind of whatever you want," Buddy says. Mix the dough together, cut it up like a pie, brush the pieces with egg wash and then ...
Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:
Preheat your oven to 425 (F). Combine the flour, baking soda, salt and cheese in a large mixing bowl. Combine the buttermilk and chives then add them to the dry ingredients.
Preheat your oven to 400 degrees, and mix your dry ingredients together (besides the cheese, onions and bacon). Crumble the butter into the flour mixture with your fingers or a pastry cutter.
Carefully pat down ball into a 1-inch-tall rectangle; divide into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and sprinkle with sea salt, black pepper and smoked paprika. Bake 15-20 minutes or until scones are golden brown and puffy. Remove from oven; cool 5 minutes before serving.
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