From Joy of Baking,
1 3/4 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup cold butter
2 large eggs
1/3 cup milk (or heavy cream)
1/2 cup mini cinnamon chips
1/2 cup confectioner’s sugar
2 teaspoons milk
dash of vanilla extract
In a large bowl sift together flour, baking powder, sugar & salt
Using 2 knives or a pastry blender, cut in butter.
In a small bowl beat eggs and reserve two tablespoons. Add milk or cream to eggs.
Create a well in the dry ingredients
Add wet ingredients, cinnamon chips and combine
Turn out onto a floured board or clean floured surface
Gather into a ball and then with your hands flatten in a disc, about 1/4 inch thick
For the wedge shaped scone about an 8 inch round will do- cut into 8 wedges, or smaller for more scones
Transfer to ungreased baking sheet (mine are a bit beat up so I used the Silpat anyway)
Bake until golden, about 15 mins. Serve warm. If icing the scones, allow to cool, mix milk, confectioner’s sugar and a dash of vanilla extract and mix until smooth.
Pour icing over scones and allow to set before serving.
These are best of course the day of, but can be kept in an airtight container for 2 days.