Cinnamon Crunch Scones: Buttery, tender scones that are full of sweet cinnamon flavor and not the least bit dry. The sweet crunch on top is the best part!
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5 from 2 votes

Cinnamon Chip Scones

Buttery, tender scones that are full of sweet cinnamon flavor and not the least bit dry. The sweet crunch on top is the best part!
Prep Time15 mins
Cook Time24 mins
Total Time39 mins
Servings: 8 scones

Ingredients

  • 2 and 1/4 cups all-purpose flour be sure to measure properly
  • 1/4 cup + 1 Tablespoon granulated sugar divided
  • 1/4 cup light or dark brown sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon divided
  • 6 Tablespoons unsalted butter frozen
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 cup mini cinnamon chips

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with a silicone baking mat or parchment paper (not wax paper). Set aside.
  • In a large bowl, whisk together the flour, 1/4 cup of the granulated sugar, brown sugar, baking powder, salt, and 1 teaspoon of the ground cinnamon. Quickly grate the frozen butter into the flour mixture. 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, using your hands if necessary.
  • With your hands, form into a ball and transfer to prepared baking sheet. Press ball into 8" disc and cut into 8 equal triangles with a sharp knife. Sprinkle with a mix of remaining granulated sugar and ground cinnamon.
  • Bake 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

Inspired by Brown Eyed Baker