Cinnamon Chip Scone Recipe

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, using your hands if necessary.
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. Sprinkle with a mix of remaining granulated sugar and ground cinnamon.
Bake 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.

Ingredients

Instructions

Notes

Nutrition Disclosure