Special equipment: None
2 1/2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter - cold
1/4 cup granulated sugar
2/3 cup milk
1/2 cup Hershey’s Cinnamon Chips (optional)
Adjust oven rack to lower middle position and preheat oven to 425 degrees F. Put flour, baking powder and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules. Add sugar; toss to mix.
Add milk and stir with a fork until soft dough forms. Add cinnamon chips. Form dough into a ball, put onto a lightly floured board, and give 10 to 12 kneads.
To make triangular scones, cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6-8 wedges. Place wedges on an ungreased cookie sheet -- slightly apart for crisp sides, touching for soft sides.
Bake about 12-minutes, or until medium brown on top. Cool before serving.