- 3 1/4 cups flour
- 1/3 cup evaporated cane juice
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup cold unsalted butter
- 1 cup kefir
- 10 oz package cinnamon chips
- 2 Tbsp butter, melted
In a large bowl, combing the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in kefir until just moist.
Turn dough out onto a lightly floured surface and knead gently about 10 times, gradually adding cinnamon chips with each knead. Be careful not to over knead. This is not bread dough. Think of it more of a dough massage.
Divide dough in half and gently pat each half into a 7" circle. Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Brush with melted butter and sprinkle with a little sugar.
Bake in a 425 degree preheated oven for 10-12 minutes or until lightly browned.
This is a wonderful scone. You could easily substitute dried cranberries or blueberries for the cinnamon chips. Just add about 1/2 tsp of cinnamon to the dry ingredients.