OOPSIE DOOPSIE

If you follow me on Instagram, you know that I recently received a new kitchen gadget: pastry cutter. Call me silly, but I love acquiring new kitchen gadgets, especially if it means that it makes it more fun to bake some of my favorite recipes. And the new pastry cutter was only in my possession for about 1 hour before I busted out the trusty scone recipe. The chilly temps made the decision to turn on the oven and get to baking that much easier! I added in a few chocolate chips to sweeten it up and make it extra delicious. Oh, and the house smelled ah-mazing. {HINT: Chocolate + cinnamon = magic smells.}  How can you not? Trust – you’ll love this buttery, flaky, pastry awesomeness!
Ingredients
2 cups all-purpose flour
1/2 cup  light brown sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick)unsalted butter, C O L D
1/2 cup milk (or if you’re seeking extra decadence, use heavy cream)
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (I didn’t exactly measure this, but it was about a cup. And it’s perfect.)

Preheat oven to 400F degrees. Adjust baking rack to the middle position. Prepare a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt. Cut the stick of butter into tablespoon measurements and toss into the flour mixture. Combine it with a pastry cutter, your fingers, food processor or two knives until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk together the milk, egg and vanilla. Slowly add this to the flour mixture and then toss the mixture together with a spatula until everything is lightly combined. Slowly and gently fold in the chocolate chips. No need to go crazy and over stir the dough – just do it until it’s all combined. Toss some flour onto your working surface and transfer the dough to your floured surface. It will be sticky! No worries. It’s supposed to be this way. Press into a circle and cut into wedges with a very sharp knife or pizza cutter (easy!). Add to prepared baking sheet. Bake for about 20 minutes. Cool and enjoy!!

Slightly crumbly but moist and sweet! Perfect for breakfast or late night sweetness. Let me know if you try! E N J O Y!