Cinnamon Chip Scones and Gingerbread Scones

 Currant (or Cinnamon Chip) Scones

I think this recipe was in the Star and Tribune long ago, attributed to the Cedar Street Café (a quick internet search on this turns up empty). I've been making them since the early 1990s. The base recipe is great for all kinds of mix-ins, including raisins, craisins, chocolate chips, cinnamon chips, espresso chips, etc.

• 1/4 c currants (see above- I usually use something else- the family is crazy about the cinnamon chip version)
• 2 c flour
• 2 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 3 Tbsp brown sugar
• 1/3 c butter (5 Tbsp)
• 1 c sour cream
• 1 egg yolk

Topping:

• 1 Tbsp brown sugar
• 1/8 tsp cinnamon

Preheat oven to 375. Place parchment paper on a baking sheet. If using currants, soak in hot water for 15 min then drain. Stir flour, baking powder, soda and salt together. Mix in sugar. Using a pastry blender (or you can do this in a food processor) cut in butter to fine granules. Combine sour cream and egg yolk then stir into dry ingredients. Stir in currants/other mix-in. Pat into a round about 1/2" thick on the baking sheet, then cut into 6 wedges. How much you separate the wedges will affect the scones- more separation will mean more cooked edges, less separation will mean softer/moister edges. Bake for 15-20 min. I like scones a bit brown, so I sometimes let them go a bit longer.

Scones with espresso chips

Gingerbread Scones

Another great recipe I've been making a long time.

• 2 c flour
• 3 Tbsp brown sugar
• 2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 c butter
• 1 egg, separated, yolk and white both beaten
• 1/3 c molasses
• 1/4 c milk 
• Course sugar (optional)

Preheat oven to 400. In a large bowl mix first 6 dry ingredients. Using a pastry blender cut in butter until mixture resembles course crumbs. Make a well in the center. In a small bowl mix egg yolk, molasses and milk. Pour into the well in the dry ingredients and mix with a fork- mixture may seem dry. Turn dough onto a lightly floured surface. Quickly knead 10-12 strokes until nearly smooth. Pat into a 7" circle then cut into 8 wedges. Arrange wedges on an ungreased baking sheet about an inch apart. Brush with egg white and sprinkle with sugar if desired. Bake 12-15 min. Serve warm.