Cinnamon Chip Scones Recipe
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.
Servings: 8 scones
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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
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.
Serving: 1scone | Calories: 385kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 320mg | Potassium: 79mg | Fiber: 2g | Sugar: 28g | Vitamin A: 369IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 2mg
