Cinnamon Scone Recipe (with Cinnamon Chips)
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These buttery, flaky scones are bursting with warm cinnamon flavor and baked to tender perfection. Don’t skip the sweet, crunchy topping– it’s the irresistible finishing touch that makes these scones unforgettable.
The Cinnamon Chip Scone Recipe That Rivals the Coffee Shop–But Better
If you’ve been here before, you know I don’t mess around when it comes to flaky layers and tender crumb. Whether it’s my pie crust or my famously soft cinnamon rolls, I’m all about getting that perfect balance of buttery texture and just the right amount of structure… And these cinnamon scones are no different.
Inspired by the long-lost Starbucks cinnamon scone (RIP), this homemade version brings all the cozy flavors and textures you loved, plus a few special touches that only a home baker can give.
We’re talking:
• Crisp and crumbly edges that break apart in the best way
• A crunchy exterior that gives you bakery-style vibes
• Brown sugar notes that bring warmth to every bite
• Moist and tender centers laced with just the right amount of cinnamon spice
• And the magic touch: sweet cinnamon chips that add some extra cinnamon to every bite
With thoughtfully chosen ingredients and my tried-and-true scone-making techniques, these cinnamon scones bake up beautifully every time. Skip the coffee shop line, my friend. Your cozy kitchen just became the best bakery in town.
Cinnamon Scone Ingredients
For these cinnamon crunch scones, we have a bunch of very simple, very familiar ingredients. See my notes about what to do about cinnamon chips if they’re something you’re having trouble acquiring.
You will need:
• flour
• white sugar
• brown sugar
• baking powder
• salt
• ground cinnamon
• frozen butter
• buttermilk
• egg
• cinnamon chips
A note about the cinnamon baking chips: they can be very difficult to find, especially outside of holiday baking at the end of the year.
I usually find them at Walmart or Target in the fall/winter, and you can sometimes find them on Amazon. If you can’t find them at all, you can omit and still be left with delicious cinnamon scones!
Another option? Make them yourself! My friend Beth has a recipe for cinnamon chip muffins where she makes the chips herself. I highly recommend this method if you are unable to get your hands on a bag.
How to Make Cinnamon Scones with Cinnamon Chips
Let’s go over a couple things to make sure we’re on the same scone page and you get these easy cinnamon chip scones done perfectly.
USE FROZEN BUTTER FOR FLUFFINESS
First of all, you’ll want to use frozen butter, for the same reasons you want to use frozen butter when you make pie crust: when the frozen butter melts in the oven, it creates pockets of steam that keep the scones light and airy on the inside.
I freeze my butter for at least 30 minutes. You’ll want to grate the butter into your dry ingredients quickly with a cheese grater.
BRING THE DOUGH TOGETHER
Cut the butter into the dry ingredients: once your butter is in, you’re going to cut it in with a pastry blender. If you don’t have a pastry blender, get one. It will change your baking life! In the meantime, you can use a fork or two knives. Cut it in until it resembles coarse crumbs.
Add the liquids: you’ll add one egg and to your buttermilk. Once the liquids are in, mix as little as possible. You don’t want to overwork the gluten in your dough, otherwise your scones will end up dense and tough. That’s a sco-no.
Add the cinnamon chips: when your dry ingredients have just moistened, carefully stir in your cinnamon chips. I actually like to use my hands for this step so I can be sure I’m being delicate with everything.
SHAPE THE SCONE DOUGH
When your chips are fully mixed, you’ll dump everything out onto a silicone baking mat or parchment paper and form it all into a uniform disc about 8″ in diameter.
I use my bench scraper to use as a guide since it is 8″ long and what I use to cut my dough into the individual triangles.
If you don’t have something like this, use the sharpest knife you own, being careful not to tear your mat or the parchment sitting under your dough.
Top with cinnamon-sugar coating: once your disc is cut, sprinkle generously with a mix of cinnamon and sugar. This is where your crunchy top comes in– the high heat of the oven melts the sugar crystals and puts this beautiful, crispy layer of sweet and spicy right on top of your scone.
Cinnamon Scone Recipe Tips
Be sure you’re reading through the full recipe instructions before you start your scone dough. There are some spots you’ll want to be sure you know what’s going on before your hands are messy! And remember that frozen butter? Working quickly (but carefully) will keep it cold so it performs at its best in the oven.
BUTTERMILK MAKES CINNAMON SCONES SUPER MOIST
The buttermilk makes these scones so moist and it’s imperative to this recipe. If you don’t have buttermilk, make your own!
See my post about how to make your own buttermilk.
WHAT IS THE SECRET TO A GOOD SCONE?
The secret to good scones is to be sure you’re using very cold butter and keeping that butter chunky as you work it into the dough. This will lead to pockets of air on the inside making the texture flaky and tender.
WHAT TO AVOID WHEN MAKING SCONES
Be sure you’re not overworking the dough and you’re keeping all of the chunks intact. These chunks will lead to a flaky interior. Blending them in completely runs the risk of dense and dry scones.
How to Serve Cinnamon Chip Scones
Once you sink your teeth through this crunchy layer, the inside will melt.in.your.mouth! It’s buttery, light, and tender, and every bite is full of luscious little cinnamon chips. If you’re feeling extra cinnamon-y, load them up with some cinnamon honey butter!
These scones are reminiscent of muffins, but a little more dense. They go perfectly with a cup of coffee, and are best served fresh from the oven.
If you’re having guests over for breakfast or brunch, this cinnamon scone recipe goes from ingredients in your pantry to the table in under 40 minute which is just enough time to shake the sleepies out, spend 20 minutes sniffing the amazing aroma billowing from the kitchen, and prepare your palate for the scone that will change all opinions you thought you had about scones forever…
Just remember to pop your butter in the freezer the night before!
How to Store this Cinnamon Scone Recipe
Scones will stay soft on the inside when stored covered tightly at room temperature. As they sit, they will lose their outer crunch, so popping them in a toaster oven or air fryer for 1-2 minutes will help crisp up the outside!
Cinnamon Chip Scones Recipe FAQs
Cinnamon Chip Scones Recipe
Ingredients
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- ¼ cup + 1 Tablespoon (63g) granulated sugar divided
- ¼ cup (50g) firmly packed light or dark brown sugar
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon divided
- 6 Tablespoons (85g) unsalted butter frozen
- ½ cup (120mL) buttermilk
- 1 large egg
- 1 cup (120g) mini cinnamon chips1
Instructions
- Preheat the oven to 400ºF (204ºC). Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, ¼ cup (50g) of the granulated sugar, brown sugar, baking powder, salt, and 1 teaspoon of the ground cinnamon.2 and ¼ cups (270g) all-purpose flour, ¼ cup + 1 Tablespoon (63g) granulated sugar, ¼ cup (50g) firmly packed light or dark brown sugar, 2 and ½ teaspoons baking powder, ½ teaspoon salt, 2 teaspoons ground cinnamon
- Quickly grate the frozen butter into the flour mixture.6 Tablespoons (85g) unsalted butter
- Using a pastry blender, a fork, or two knives, blend the butter into the flour until it resembles coarse crumbs. Set aside.
- In a small bowl, whisk together the buttermilk and the egg. Pour this mixture evenly over the flour/butter mixture and blend together with a spatula until everything is just moist. Gently fold in the mini cinnamon chips, folding just a few times to distribute.½ cup (120mL) buttermilk, 1 large egg, 1 cup (120g) mini cinnamon chips1
- With your hands, form the dough into a ball and transfer it to the prepared baking sheet. Press ball into an 8" disc and cut into 8 equal triangles with a sharp knife or bench scraper2.
- Combine the remaining Tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Toss together to mix, then sprinkle over the cut scone dough.
- Bake the scones for 22-24 minutes or until edges start to brown. Remove from oven and allow to cool on baking sheet for a few minutes. Scones are best served immediately, but will stay fresh in an airtight container at room temperature for 2 days. Scones may be frozen up to 3 months. Defrost at room temperature and warm to preference before enjoying.
Notes
- Mini cinnamon chips: these can be really difficult to find, even during fall/winter seasons. I usually find them at Walmart or Target in the fall/winter, and you can sometimes find them on Amazon. If you can’t find them at all, you can omit and still be left with delicious cinnamon scones OR you can make them from scratch with my friend Beth’s recipe.
- Bench scraper: a bench scraper is my favorite way to cut scone dough.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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Oh man, you’re leaving me feeling so conflicted, because I looooove love love cinnamon and want to make them immediately, but I don’t like sweet scones. I like the bland, dry, crumbly ones — probably because I like them as a breakfast treat, and loathe all things sweet in the morning. These remind me of the cinnamon toast crunch of cereals, which also always made me sad because I wanted to love it (cinnamon!) but in reality couldn’t stand it (waaaaaaay too much sugar!).
Julie, I know what you mean. Breakfast for me should not be sweet (I think that comes from my childhood not being allowed the sweet cereals), but these really do just change all of that for me. Dunked in my coffee usually helps the situation! Or… Having this for second breakfast 🙂
I love scones of all kinds! My mother and grandmother are from England, so I grew up having cream teas with scones (plain) smothered in lemon curd and clotted cream…
But I also love flavored scones and I adore cinnamon chips! These are an entirely underused product and I thank you for this recipe!
This will definitely be made regularly here!
I’m so glad you appreciate my use of cinnamon chips! Sometimes, I have a hard time finding them, so I stock up when I see them (usually Christmas time). I think plain scones with lemon curd sound divine. I would like to try a lemon poppyseed scone and maybe some lemon curd slathered on top would be the perfect combination!
I love scones! Being an Aussie ours are the British version, but my favourites are those made by my Danish Mum 🙂 Hers are far from bland though – the key is really good quality salted butter. Despite my loyalty to Mum’s amazing scones, I don’t mind straying every now and again. These look like the perfect brunch treat. Might have to use mini choc chips in mine though because we can’t get cinnamon chips over here! Thanks for the great recipe Lynn, and the rocking photos too!
Can’t get cinnamon chips?! OH NOOOO! Can I send you some as a thank you for being my blog friend?? Hahaha.
Those look gorgeous! I love the lighting in your kitchen. Scones are one of my favorite things to eat for breakfast. Cannot wait to try these!
Thanks, Michele! I’ll let you in on a little secret though… The lighting in our kitchen is kind of terrible. I’ve started taking my photos in the living room with my photo board on the coffee table next to our sliding glass door. Much better! So thank you for noticing the beautiful light! 🙂
what is the calorie count on this recipe?
You can plug the recipe into any calorie calculator to find out! I don’t do this because then I’d have to do it for everyone who asks 🙂
Thanks for this recipe! One clarification: do you separate (pull apart) the scones before baking them? Or keep the round pie shape, with the cut pieces, together? Does that make sense?
I understand exactly what you’re asking, and no, do not pull them apart. Keep them together and bake in a sliced disc!
Where do I find these cinnamon chips? No stores in my area carry them. Not even during the holidays?
I’m sorry to hear that, Betty! Our local grocery store usually has them at the holidays, but I can find them on Amazon if our store is out. You can also try stores like Walmart and Target who tend to carry some of the more unique products.
None at Walmart or Target. Found them on Amazon! Yay!
I like scones with my tea for breakfast. I usually get them at the bakery near my office and I like their cinnamon ones. I decided to look for a cinnamon scone recipe to make them myself and came upon this recipe. I ordered the cinnamon chips on Amazon. I made these last night and they are absolutely delicious! I’ll definitely be making these again.
SO glad you liked them, Lynn!
Can you please put the measurements and ingredients down for the cinnamon topping, it’s confusing with the constructions.
Hi, Nikki– you need to scroll down to the recipe. You’re likely just looking at the list of ingredients in the post.