Cinnamon Scones

I don't know how long I've had this recipe or where it came from originally; I grabbed it from the old Cooking Light community forum. (RIP, my favorite Internet sites of the 00s.) I do know that it has been a favorite here ever since it debuted. These are so good that I very rarely make other scones. I make them in a food processor up through adding the cinnamon chips; it makes cutting in the butter very easy.

They have whole wheat flour and oatmeal; they're practically healthy!

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup oatmeal
3/4 teaspoon cinnamon
1/2 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter - cut into pieces
3/4 cup buttermilk
1 tablespoon turbinado sugar
1/2 cup cinnamon chips

Instructions

1. Preheat oven to 375.
2. In a bowl, combine all the dry ingredients. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cinnamon chips. Add the buttermilk and stir lightly until the dough comes together to form a ball. Don't overwork the dough.
3. On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges with a knife; do not separate the wedges. Sprinkle with turbinado sugar. (Or you can do what I do, and just form the circle right on the baking sheet, because moving it afterward is a huge pain.)
4. Transfer dough to a baking sheet lined with parchment paper. Bake for 22 minutes, or until the edges are lightly browned.
5. After cooling, separate wedges with a serrated knife.

makes 8 scones