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5 from 6 votes

Cinnamon Chip Scones

A tendery flaky cinnamon scone loaded with cinnamon chips. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 374kcal


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!


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