December is the month of the cookie.
It doesn’t matter how many stunning 3-layer peppermint cakes or decadent souffles you make. For this last month of the year, they’ll all play second fiddle to the cookie.
So long, apple tarts and cinnamon rolls. See you next year, vanilla bean cupcakes.
For the 31 days of December, cookies reign supreme.
And yet I’m baking scones today.
Here’s the thing. I actually haven’t baked a single Christmas cookie yet. I’ve gone through all of my favorite recipes and decided which cookies are going to make the cut this year. Three trips to the commissary later, I’ve even managed to gather all of the necessary ingredients for said cookies. But as far as the actual creating-baked-goods-from-raw-ingredients part goes, not so much.
I’ll start on cookies this afternoon.
Right now, I think I’ll have a scone. And a cup of coffee. Check back in five. I’ll let you know how those cookies are coming along.
Cinnamon Chip Scones
Recipe courtesy of Taste of Home
Active time: 25 minutes
Start to finish: 1 hour
Makes 1 dozen scones
3 1/4 cups all purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
10 ounces cinnamon baking chips
2 tablespoons butter, melted
Preheat oven to 425° F.
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-inch circle.
Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Brush with butter and sprinkle with remaining sugar. Bake for 10-13 minutes or until lightly browned. Serve warm.