Cinnamon Chip Scones

Cinnamon chip scones are one of those delicious recipes that once you master, your family will be constantly asking you to make again! It uses mostly common cupboard items and there are two different glazes I alternate between so you can see which one you love best.

Make these delicious scones whenever you want a sweet treat or even as a breakfast idea for cinnamon fans. You can make them ahead and bake them when you need them but they are always best straight from the oven and slightly warm!

What is a scone?

A scone is a tiny, lightly sweetened biscuit-like cake made of flour, butter, and milk. Scotland is where scones were first baked.

Store-bought scones can be delicious, but making them at home and eating them fresh from the oven… amazing! And they’re also really simple to prepare. I promise you’ll have a difficult time going back to store-bought after you’ve had these.

Cinnamon Chip Scone Ingredients

• Salted butter
• All-purpose flour
• Baking powder
• Granulated white sugar
• Ground cinnamon
• Large egg
• Sour cream
• Heavy cream or milk
• Vanilla extract
• Cinnamon baking chips
• Decorator’s sugar

Royal Icing 

• Confectioners sugar
• Meringue powder
• Water

Vanilla Glaze 

• Confectioners sugar
• Corn syrup
• Vanilla extract
• Milk or cream

If you have Greek yogurt (or just prefer it), you can use this in place of the sour cream.

You can use this basic recipe to make lots of different types of scones and substitute the cinnamon for other ingredients. Chocolate chips, for example, work perfectly, you may want to leave out the ground cinnamon if you try this.

How to make cinnamon chip scones

1. Put a single stick or 8 tablespoons of butter in the freezer.
2. Preheat an oven to 400⁰F.
3. In a large mixing bowl, combine the flour, baking powder, and cinnamon. Stir in the sugar until combined.
4. Add the egg, yogurt (or sour cream), and heavy cream or milk to a dish and mix well. Set aside.
5. Remove the butter from the freezer and grate it into the flour and sugar mixture with a fine grater or Microplane.
6. In a mixing bowl, combine the flour and butter. Toss until the butter is fully coated in the flour mixture. Any clumps of better should be separated as best you can, since they will create larger lumps of butter when combined with the liquid.
7. Rub the flour and butter together with your hands until it resembles coarse crumbs.
8. Using a rubber spatula, combine the egg mixture with the flour and butter and stir just until everything is moist. The dough should not be overworked.
9. If the dough does not come together by squeezing or patting, add cream or milk 1 tablespoon at a time until it does.
10. Stir in the cinnamon chips.
11. Flour a silicone baking sheet, wax paper, or a counter and place the dough on it. Lightly sprinkle the top of the dough with flour and gently knead it a few times until it is a solid piece.
12. Make an 8 inch circle with the dough and cut it into 8 equal pieces.
13. Prepare a silicone baking sheet or parchment paper and lay it down on the counter. A greased baking sheet sprayed liberally with baking spray can also be used if you don’t have a silicone baking sheet.
14. Move the scones to the baking sheet, being careful not to break them up. Put them in the preheated oven and cook for 18-20 minutes or until they start to brown.
15. Remove the scones from the oven and set them on a wire rack to cool for a few minutes. To finish cooling, transfer the scones to a cooling rack.
16. If desired, top with royal icing or vanilla glaze.

Royal Icing

1. Combine the confectioners’ sugar and meringue powder until smooth.
2. Add one tablespoon and mix. 1 teaspoon of water at a time is added until the icing reaches the desired consistency.

Vanilla glaze

1. Place all of the ingredients into a small bowl and mix until smooth. You can use more sugar if the glaze needs to be thicker or more milk if you want it thinner.

It is important that the butter is cold when you add it to the mix otherwise you’ll destroy the little chunks in the scones. The butter chunks start to melt when cooking and this creates the nice layers and pockets in the scones that give them a light and airy consistency.

You can cut the dough into smaller pieces if you prefer smaller scones. Just watch the cooking time as the smaller they are, the less time they usually take to cook.

How Long Do Cinnamon Scones Last?

I prefer them straight from the oven. However, they will store for 1 to 2 days if kept at room temperature. They can also be kept for up to a week in the refrigerator.

Can You Freeze Scones?

You may also freeze them after cutting them into wedges by laying them on a cookie sheet. After that, wrap in plastic wrap or seal in a bag and store in the freezer for up to three months. I usually do both so that they don’t get freezer burn.

Simply bake frozen scones straight from the freezer. You won’t need to wait for them to defrost before baking; simply add a few minutes to the baking time.

If you want to freeze them after baking, do it before you add the glaze. Leave them to cool then pop them on the baking sheet to freeze individually before adding them to a freezer bag.

To thaw, leave them at room temperature overnight then add the glaze.

Why is my scone dough dry?

Sometimes, no matter how carefully you measure your ingredients, the dough will seem a little on the dry side. Sometimes it is the weather that causes problems or at least that’s what I blame! The best solution is to add a little more milk if you think it is too dry and isn’t holding together properly.

More Breakfast Baked Goods

• Bacon Cheddar Scones
• Blueberry Scones
• Cinnamon Raisin Bread
• Buttermilk Sugar Biscuits
• Mini Blueberry Muffins

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