It's all in the chips...

My favorite times to bake are when I'm not rushing and just baking for fun. These scones were baked for fun - not for any reason. I told the kids I didn't care if they ate any of them or just had cereal - these were for me. Andy is VERY leery of cinnamon chips. They Hershey variety are... weird. they are greasy and orange. These are from gygi.com and are SO different. They bake up like little pockets of cinnamon sugar goodness. So different than the Hershey's. Andy tasted a little bite and went back for an entire scone. Nicholas ate one warm and declared them amazing. Even Bronwyn ate a bite and said it was amazing. These are legit. These will be made again - and these chips purchased over and over - for sure. I will absolutely sit with a cup of chai tea and dip one of these into it, or just warm it up and eat it warm for dinner... like I did last night. So good.

Cinnamon Chip Scones
3 ½ cups (497 g) all-purpose flour
⅓ cup (71 g) sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) salted butter, cut into tablespoon-sized chunks
1 cup cold buttermilk
½ teaspoon vanilla extract
¾ cup (128 g) cinnamon chips (see note)
2 tablespoons butter, melted
Granulated sugar for sprinkling

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.
In a food processor (see note if you don’t have one), combine the flour, sugar, baking powder, baking soda and salt. Pulse to combine. Add the butter and pulse until the butter is cut into smaller pieces – don’t overprocess here; the butter should be no smaller than pea-sized pieces.
Add the buttermilk and vanilla and pulse a couple of times until the dough starts to come together; don’t overmix – it’s ok if there are dry, crumbly spots here and there. Remove the blade and add the chips, using your hands to knead them in a bit. Turn the dough out onto a surface dusted with 1-2 tablespoons flour and combine the dough and chips together with your hands, kneading briefly, just 2-3 times, until it comes together. Pat and lightly press the dough into a long rectangle, about 15X3-inches.
Cut the length of dough into triangular wedges, about 12-14 and place on the baking sheet, about an inch apart. Brush the tops with melted butter and sprinkle with sugar.
Bake at 400 degrees for 15 minutes until just lightly golden brown and no longer doughy in the center.