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Hershey's® White Chocolate Cinnamon Scones

By: Sally Sibthorpe

"Delicate sour cream scones flavored with white chocolate and lemon, and studded with cinnamon chips."

Rate/Review | Read Reviews (25)

2,552 Saves

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 scones

Ingredients

2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon zest
6 tablespoons chilled butter, diced
1/2 cup HERSHEY®'S Cinnamon Chips
3/4 cup sour cream
1 egg yolk
1 teaspoon vanilla extract
20 HERSHEY®'S HUGS® Chocolates, melted
2 tablespoons cream
1/4 cup HERSHEY®'S Cinnamon Chips, melted
10 HERSHEY®'S HUGS® Chocolates, melted

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.