It’s interesting, isn’t it, to have people working in your home? Not like people installing a beautiful new brick and wood floor in your living area (sorry, my mind wanders) or the appliance repair guy, but people who actually live in your home, but normally don’t work there. People who, on a more typical day would not have set up a workstation at your kitchen table with all the requisite computers and blueprints and surveys the size of large tablecloths, miscellaneous papers and 10 pairs of reading glasses. People who are typically on their speaker phones in nice large office buildings with other people in the same types of places doing the same kind of things.
But now those people are in my kitchen.
As blessed as I feel and happy as I am that this ‘people’ has a job and is able to keep working through all of this in a safe, frequently Lysol-ed environment, the whole situation does present some unique challenges. And while I certainly don’t have the overwhelming task of crisis-schooling multiple children or the stressful worry of potential job loss, I did realize today that flexibility is key for everyone in these unusual times.
I quickly became aware of how noisy some of my daily tasks are. Washing dishes, doing the laundry, or running the vacuum cleaner all seemed to sound much like a freight train might if it rolled through the the living area and exited through the side door by the garage.
So. When I had a chance this afternoon to bake a little something sweet (but not too terribly sweet), I decided it needed to be something quiet. Something that did not require the banging of too many pans or heaven forbid, running the Kitchenaid. Something that would satisfy our “self-isolating sweet tooth” and yet not be over the top sweet.
These Cinnamon Chip Scones were just the thing to quietly stir together while business went on as usual here at Thomas Land Surveying and Pastry.
You’ve likely had something similar at Starbucks, but I promise these are ever so much better- especially while hot from the oven! You should try them in your own kitchen office.
Cinnamon Chip Scones
(Original recipe from Hershey’s)
3 ¼ cup all-purpose flour
½ cup granulated sugar
1 T. plus one 1 teaspoon baking powder
¼ teaspoon salt
1 2/3 cup (10 oz. pkg.) Cinnamon Chips
½ chopped, toasted walnuts (I substituted pecans)
2 cup (1 pt.) chilled whipping cream
2 T. melted butter
Additional sugar for sprinkling on top before baking (I used coarse Demarara sugar)
- Heat oven to 375. Lightly grease 2 baking sheets.
- Stir together flour, ½ cup granulated sugar, baking powder and salt in a large bowl. Add cinnamon chips and nuts and stir well.
- Stir whipping cream into flour mixture, stirring until dry ingredients are just moistened.
- Turn dough onto a lightly floured surface. Knead gently until soft dough forms. (just about 1-2 minutes) Divide dough into 3 balls. One ball at a time, flatten dough into circle (about 7 in.) and cut into equal triangles (about 6). Transfer triangles onto a baking sheet and brush with melted butter and sprinkle with additional sugar.
- Bake 15-20 minutes, until lightly browned on top.