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The ultimate cinnamon chip scone! Made with cinnamon, cinnamon chips, and even a cinnamon-sugar topping. These cinnamon scones are easy to make and perfect to serve for a brunch.
It’s funny, you know I did not grow up on scones. Probably I only ever heard of scones in a movie or in some book somewhere (if that). I may even possibly never even heard of them until I was in at least my 20’s.
Perhaps that is my obsession with them, not having grown up with them.
Perhaps it is that they are so easy to make. Perhaps it is well..they are delicious. Perhaps..oh who cares why I love them I just do. I love scones. And these cinnamon scones with cinnamon chips might just be my new favorite thing.
Ingredients for these cinnamon chip scones
- All purpose flour – this type of flour works perfect in scones. It has a mid range protein content so making for a perfectly tender scone.
- Baking powder – this is a quick bread by definition meaning it gets it rise (quickly) from a leavening agent such as baking powder as opposed to a yeast bread for example. And baking powder and baking soda are NOT the same thing. So don’t swap one for the other. You can read all about baking powder vs. baking soda here and really nerd out on some baking science.
- Sugar – Granulated sugar is what I used. But I’m guessing brown sugar would also be delicious.
- Cinnamon – Of course, you need a little cinnamon for these!
- Salt – As always, I add a little salt to my baking recipes to help balance the sweetness.
- Butter – I always use unsalted butter while baking. Different brands can use varying amounts of salt in their salted butter making it hard to control the salt. And make sure your butter is COLD, COLD, COLD. This makes for a flaky scone (similar to making pie dough).
- Cinnamon chips – these may be hard to find, so if you see them you might want to stock up (especially around the Fall and winter months). Or purchase them on Amazon.
- Heavy Cream – I used heavy cream for richness. Again, make sure it’s cold!
How to make these cinnamon scones
When I finally do remembering hearing about scones, I always remember hearing the word, DRY, with them. How sad for scones! And so false! If you haven’t ever tried making scones for the same reasons I always had, because they just didn’t sound appealing I suggest you give them a try. They do not require a mixer, just your mixing arm, a bowl, a whisk, spatula, and pastry cutter.
To make the dough, it is as simple as whisking together your dry ingredients. Then you want to cut in your butter into the bowl.
Bring on the cinnamon chips…
You will still visible pieces of butter in the bowl and that’s what you want. Those butter pieces will help to create a flaky tender scone in the end. They will melt, and the water in the butter will steam and push apart the flour layers.
Once the butter is pea-sized and cut in properly, you want to stir in your cinnamon chips. I don’t always find these in every grocery store, so when I do I like to stock up. I suggest you do the same. Because trust me, you will make these more than once.
Cut the scones…
From there, you turn your dough onto your counter, knead the dough until it comes together and then pat into a circle and cut into wedges.
You want 8 equal sized wedges (basically cut ’em like you would a pizza). Easy peasy.
A little more cinnamon please…
To make these even a little better I like to brush the tops of scones with a little extra heavy and then sprinkle with a little more cinnamon sugar on top.
Because more is better right? Yes. I think so too.
Or don’t. That’s your call. But please do. Because it’s totally worth it.
Just whisk up a little confectioners sugar, vanilla extract, and a little heavy cream (or milk).
Then drizzle away….you won’t regret it.
Tips For Making These Cinnamon Chip Scones:
- Be sure to measure your flour. You want to scoop it with a spoon, and then level it off with a knife. Here is a tutorial on how to do that. For best accuracy, it’s best to use a kitchen scale.
- Make sure to use cold butter for the scones. You want butter that doesn’t get incorporated into the flour so that it steams in the oven and creates wonderful flakiness.
- And cold cream! You want the cream to be cold as well so it doesn’t warm up the butter. So COLD, COLD, COLD. Got it? Good. Moving on…
- Knead the dough. You want to knead the dough together a few times to bring the dough together. But then stop kneading. Overkneading can cause a tough textured scone.
- Add a bit more cream. If your dough is not coming together and seems dry, add a teaspoon of heavy cream to the dough.
Can I Use Something Besides Cinnamon Chips?
You absolutely can! If you can’t find cinnamon chips, you could always make your own, or replacing with another type of chip – white chocolate chips would be great!
Why is my scone dough dry?
Sometimes even as careful as you can measure, your dough will be on the dry side. I made batch after batch while working at a bakery and sometimes I needed to add a touch of extra cream to the dough.
Blame the weather. I usually do. Just add a bit more cream and knead the dough together.
How do you store scones?
Store these leftover cinnamon chip scones in an airtight container at room temperature for up to 2 days.
How Long Do Scones Last?
I like them of course fresh out of the oven. But they can last 1 to 2 days properly stored at room temperature.
You can also keep them store in the refrigerator for up to a week.
Or better yet freeze them! Freezing desserts is my secret to always having baked goods at my fingertips.
Can You Freeze Scones?
Oh yes! That’s what I love about these cinnamon scones. Once you cut them into wedges, you can freeze them by placing them on a cookie sheet. Then once frozen, wrap in either plastic wrap or store in a plastic bag in your freezer for up to 3 months. I like to do both to ensure they don’t have freezer burn.
Then when ready to bake, no need to thaw, just bake frozen. You will just need to tack on a few extra minutes of baking time.
Can I Make These Half Sized?
I do this by cutting the 8 wedges and then cutting those in half again.
These half sized scones will take less baking time of course. After the first 10 minutes, rotate the pan in the oven and bake 5 minutes more.
More Breakfast Recipes To Try
- Orange Cranberry Scones
- Dark Chocolate Cherry Almond Scones
- 1 Hour Cinnamon Rolls
- Nutella Scones
- Blueberry Lemon Scones
- Strawberry Scones
- Apple Cinnamon Rolls
- Lavender White Chocolate Scones
Tools To Make These Scones
So hopefully I have inspired you to go ahead and whip your own batch of cinnamon chip scones.
Your brunch guests will thank you. As they lick their fingers and reach for another scone.
If you love this recipe, let me know and leave me a comment and star rating below!
And if you love to bake, and want to dive into more recipes like this – from making pies, to perfect muffins, and even a fool proof chiffon cake then be sure to enroll in my Ultimate Baking Bootcamp class!
Cinnamon Chip Scones
For the scone dough
- 2 cups (240 g)all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- 5 tablespoons cold unsalted butter cut into ¼-inch cubes
- ½ cup (85 g) cinnamon chips
- 1 cup (240 ml) heavy cream
For the Cinnamon-Sugar Topping:
- 1 tablespoon heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the powdered sugar icing
- 1/2 cup (57 g) confectioners (powdered) sugar
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla extract
- Preheat and prepare the baking sheet. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- Cut in the butter. Cut in the butter, using your fingers, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with mostly pea-size lumps of butter.
- Add the chips. Using a rubber spatula, stir in the cinnamon chips.
- Add the cream. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.
- Cut the scones. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into 8 wedges (like a pizza!)
- Add topping. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, lightly the scones with heavy cream. Sprinkle scones with cinnamon/sugar mixture.
- Bake the scones. Bake scones for 15-18 minutes, or until light brown. Cool scones on a wire cooling rack and serve. Store leftover scones in an airtight container at room temperature for up to 2 days.
- Mix all icing ingredients. In a mixing bowl with a whisk all the ingredients until smooth. Drizzle over cooled scones.
- Tools: Pastry Cutter, Mixing Bowls, Pastry Mat
- Make Ahead/Storage: Store these leftover cinnamon chip scones in an airtight container at room temperature for up to 2 days. I like them of course fresh out of the oven. But they can last 1 to 2 days properly stored at room temperature. You can also keep them store in the refrigerator for up to a week.
- To freeze: Once you cut them into wedges, you can freeze them by placing them on a cookie sheet. Then once frozen, wrap in either plastic wrap or store in a plastic bag in your freezer for up to 3 months. Bake frozen (no need to thaw), just add a few more minutes onto the baking time.
- Can I Make These Half Sized? I do this by cutting the 8 wedges and then cutting those in half again. These half sized scones will take less baking time of course. After the first 10 minutes, rotate the pan in the oven and bake 5 minutes more.
- No cinnamon chips? You can make your own (here is a tutorial from another blogger) or replace with another chip - white chocolate chips would be great!