Cinnamon Chip Scones

24 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

• 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
• 1 package (10 ounces) HERSHEY®’S Cinnamon Chips
• 2 tablespoons butter, melted
• Cinnamon Sugar mixture

Directions

• 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 3rds; gently pat or roll
• each portion into an 7-in. circle. Brush with butter and sprinkle
• with cinnamon sugar mixture.
• 
  
• Cut each circle into eight wedges. (I use my pizza wheel) Separate wedges and place on a
• parchment-lined  baking sheet. Bake at 425° for 10-13 minutes or until
• lightly browned. Serve warm. Yield: 24