The cinnamon sugar topping on these sweet scones gives them the same appeal as a Snickerdoodle cookie. The fact that there’s chocolate chips inside? Well, good luck keeping any leftovers for yourself. In fact, we advise making two (or three) batches, just to be safe.
Cinnamon Sugar Chocolate Chip Scones
1 2lb bag Loveless Cafe Biscuit Mix
2/3 cup Brown Sugar, packed
1/2 tsp. Salt
1 cup (2 sticks) Butter, cold and cubed
1 cup Milk, cold
1 Tbsp. Vanilla Extract
1 cup Chocolate Chips
1/2 cup Sugar
1 tsp. Ground Cinnamon
Splash (2 tsp) Heavy Cream
Preheat oven to 350 degrees. Blend together biscuit mix, brown sugar and salt in a mixer bowl with a blade attachment. Add the cold butter (cubed) and mix until the mixture looks like fine granules (approximately 2 minutes). Add vanilla extract to milk to dry mixture and mix until just combined. Gently fold in chocolate chips.
Roll out the dough to approximately 1 inch thickness and cut into triangles. Place them on a parchment-lined baking sheet. With a fork, mix together the topping ingredients and sprinkle over the scones, lightly pressing. Bake for 20-25 minutes until golden brown.