Cinnamon Chip Scones
A tendery flaky cinnamon scone loaded with cinnamon chips.
Servings: 8 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.
- 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.
- 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.
Calories: 374kcal | Carbohydrates: 39g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 181mg | Potassium: 207mg | Fiber: 1g | Sugar: 11g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1.8mg