Combine 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 cinnamon chips. Turn the dough out onto a lightly-floured surface and knead gently 10 to 12 times, or until no longer sticky. Divide the dough in half and pat each half into a 7-inch circle. Brush each circle with melted butter and sprinkle with remaining sugar. Cut each circle into 6 wedges and transfer to an ungreased cookie sheet. Bake at 425? for 10 to 13 minutes, or until lightly browned. Serve warm.
I have made a cream cheese frosting if I'm serving this to a group of people who may be unfamiliar with scones, and cream cheese frosting is always yummy!
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 194 (38%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 14.3g||72 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 36.4mg||11 %|
|Sodium 330.8mg||11 %|
|Potassium 81.9mg||2 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 71.1g|
|Protein 6.9g||10 %|
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Calories per serving: 516
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