Cinnamon Chip Scones

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.

- Boston Girl Bakes

key ingredient

cinnamon chips


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

Cinnamon  Chip Scones


8 Scones



total time

57 Minutes

prep time

20 Minutes

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

Preheat and prepare the baking sheet

2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.

Combine the dry ingredients

3. 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.

Cut in the butter

4. Using a rubber spatula, stir in the cinnamon chips.

Add the chips

5. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.

Add the cream

6. 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!)

Cut the scones

7. 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.

Add topping

8. 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.

Bake the scones

9. In a mixing bowl with a whisk all the ingredients until smooth. Drizzle over cooled scones.

Mix all  icing ingredients


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