A few months ago, my mom gifted me a behemoth food processor. A 16-cup-er. When it arrived, I was in the middle of art show prep. Then there was the end of summer, beginning of the school year. So now, finally, I’m just getting to know the machine and I’m pretty certain I’m in love.
I’ve wanted a food processor for a long time but only thought about it for things like shredding cheese, slicing up vegetables and pie crust. (That and bad dreams of accidentally injuring myself. The blades are so sharp!) However, it came with its own recipe booklet and there is so much to try! Recipes for breads, sauces, doughs, soups and desserts. I’ve tagged a lot of the corners.
This scone recipe originally calls for currents though I used dried cranberries for the two other batches I made. Over the weekend, I remembered I had a bag of cinnamon chips in the fridge so experimenting I went. I traded the cranberries for the cinnamon chips, add some cinnamon to the mix and topped them with cinnamon and sugar. The fam jam voted – they are winners. Not too sweet and entirely edible. The house smelled divine too.
I’m not sure what I am going to try next. The scones are such a hit!
Recipe adapted from Cuisinart - Made with a 16-cup food processor
Ingredients
- 5 cups flour
- 1/2 cup sugar
- 4 tsp baking powder
- 2 tsp salt
- 2 tsp cinnamon
- 3/4 cup butter, cold and cut into small cubes
- 1 cup plus 2 Tbsp buttermilk
- 1/2 tsp vanilla extract
- 2 eggs
- 1 cup cinnamon chips
- 2 Tbsp heavy cream
- 2 Tbsp sugar + 3/4 tsp cinnamon for sprinkling
Instructions
- Line two baking sheets with parchment paper and set aside.
- With a large metal chopping blade in the large work bowl, add the flour, sugar, baking powder, salt and cinnamon. Process for 15 seconds to combine.
- Add the butter and pulse to incorporate, about 8 pulses. The butter pieces should be the size of peas.
- In a liquid measuring cup, stir together the buttermilk, vanilla and eggs.
- With the machine running on the dough speed, slowly add the liquids through the feed tube until just combined. Be careful not to overmix.
- Add the cinnamon chips and pulse just to combine, 2 to 3 pulses.
- Split the dough between the two prepared baking sheets.
- Form each half into a long flat rectangle and cut each into 8 triangles.
- Separate the triangles and evenly space them
- Brush the tops with heavy cream and sprinkle with cinnamon and sugar.
- Bake at 375° for 23-28 minutes, until baked through and golden.
Take care.
Mmm! I love scones! I just made some cinnamon chip scones myself! I’m so used to rock-hard chewy, tough, dry, BLAND scones, so I was sooo glad to finally find a scone that’s buttery, tender, soft, and delicate. Mmm. My fav!
I used a slightly different recipe than yours with less flour – so the scone was very moist! I hope to try yours soon and compare!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
I’m going to have to try adding less flour. Great idea! Thank you!