Cinnamon Chip Scone Recipe

A cinnamon scone on a white plate with cinnamon chips, cinnamon sticks, and additional scones around the scene.

5 from 5 votes

These cinnamon scones are moist, soft and flaky on the inside with wonderfully crumbly edges. The perfect scone to pair with your morning cup of coffee!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 310kcal

Author: Meredith

Equipment

Pastry Cutter
Box Grater (optional, but helpful if using frozen butter)
Mixing Bowls
Measuring Cups
Measuring Spoons
Liquid Measuring Cup
Baking Sheet

Ingredients

Scones

4 Cups all-purpose flour
½ Cup granulated sugar
4 Tablespoons baking powder
1 teaspoon salt
1 Tablespoon ground cinnamon
1 + ¼ Cups COLD unsalted butter, cut into small cubes
1 , 10oz bag cinnamon chips
2 large eggs
1 Cup COLD half-and-half
½ Tablespoon vanilla extract (optional, but recommended)

Cinnamon-Sugar Mixture for Dipping Prior to Baking

1 Tablespoon ground cinnamon
4 Tablespoons granulated sugar

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Add the COLD butter cubes to the dry ingredient mixture, and cut it in with a pastry cutter (or two forks, or your hands) until the mixture comes together into pea-sized crumbs.
Stir the cinnamon chips into the dry mixture with butter and set aside.
In a separate bowl, whisk together the eggs, half-and-half, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together until everything appears moistened.
Begin to use your hands to form a dough ball. If your dough is too dry, add a little more half and half. If your dough is too sticky (so that it's hard to work with), add a little more flour.
Split the dough in half, creating two dough balls.
On a lightly floured board, with floured hands, press each dough ball into about a 7" diameter disc.
Cut each disc into 8 pieces (like you were cutting a pizza).
In a small bowl, mix together your extra cinnamon and sugar. Dip each scone triangle's top and sides into the cinnamon-sugar mixture.
Place dipped scones onto a lined baking sheet, keeping the scones 2"-3" apart.
OPTIONAL STEP: chill scones for 15 minutes prior to baking.
Bake for 17-23 minutes, or until lightly golden on top and the bottom edges are golden brown.

Video

Notes

Scone Making Tips:

Do not overwork your dough. This will result in tough, dense scones. Mix until your dough just comes together (lumps are ok!).
Optional chill time before baking. Chilling your shaped scones for at least 15 minutes prior to baking can help scones from spreading, and create an extra flaky texture.
Using frozen butter? Grate it first! Using frozen butter for scones ensures extra cold butter. Instead of cutting it into cubes and using a pastry blender to cut it into the dry ingredients, use a simple box grater to grate frozen butter into your dry ingredients.

Store scones in an airtight container at room temperature for 1-2 days or in the fridge for up to 1 week. For freezing instructions (either before or after baking), see the 'How to Store & Reheat Cinnamon Chip Scones' section above in the blog post for detailed instructions.

Nutrition