Cinnamon Scones

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This is probably my most requested recipe and yet I hesitate to post it.  Not because it is a closely guarded secret but rather because the cinnamon chips have recently become so darned hard to find.  I use the Hershey’s Cinnamon Chips and in the last year or two they have disappeared from the shelves.  You can order them online, of course, or there is a similar product available on the King Arthur Baking website.  Otherwise, keep yours eyes open…I found them this week at Sunset Foods in Lake Forest, IL.
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2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups cinnamon chips
1 cup heavy cream
For glaze:  whisk together 1 cup powdered sugar with a light sprinkle of cinnamon and just enough milk (it will only take a tablespoon or two) to get a consistency that you can drizzle with a fork.Preheat oven to 400 degrees.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.  Cut in the cutter with a pastry knife until mixture looks like coarse crumbs.  (alternately, you can mix the butter into the dry ingredients with your fingers)  Stir in the cinnamon chips and make a well in the center.  Stir in the heavy cream just until dry ingredients are moistened.  Take care not to overwork the dough and resist the urge to add more cream…it is OK if the dough is crumbly.  On a lightly floured surface, gently pat the dough into a rectangle about 12 by 3 inches.  Cut the rectangle in half, then cut those pieces in half again, which will give you 4 squares.  Cut each square twice diagonally to get 4 triangles from each.  Place on a parchment lined baking sheet and bake for 15 minutes or so, until edges are just turning golden.  Cool on a wire rack and use a table fork to glaze with confectioners sugar glaze.  Let glaze dry and serve.
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