cinnamon scones

The best Homemade Cinnamon Scones Recipe (with Cinnamon Chips)! These cinnamon chip scones are buttery &amp; moist, easy to make for breakfast or brunch, and are even better than Starbucks &amp; Panera! Perfect to enjoy with a cup of coffee in the mornings! 

Best Cinnamon Scones (with Cinnamon Chips)

all-purpose flour

TBS sugar

TBS baking powder

cinnamon

sea salt

TBS butter

½ cup half and half

tsp pure vanilla extract

cinnamon chips

raw turbinado sugar

Preheat oven to 375 degrees F.

Line a large baking sheet with parchment paper, set aside.

In a large bowl add flour, sugar, baking powder cinnamon and sea salt. Stir to combine.

Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!

Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.

Add cinnamon chips and stir until evenly distributed.

Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 10” in diameter.

Transfer the circle of scone dough to the prepared baking sheet.

Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally.  (see video)

Sprinkle the top with raw sugar and gently press it into the top of the scones.

Carefully separate the scones and spread them out evenly on your baking sheet.

Bake in the preheated oven for 16-20 minutes, or until the scones look set.

Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).

https://embed.mediavine.com/videos/wyvul8pyw535ycdwg1wh

The best Homemade Cinnamon Scones Recipe (with Cinnamon Chips)! These cinnamon chip scones are buttery & moist, easy to make for breakfast or brunch, and are even better than Starbucks & Panera! Perfect to enjoy with a cup of coffee in the mornings!

These sweet cinnamon scones are buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the coffee icing with vanilla icing.

Cinnamon Chip Scones

(250 grams) all-purpose flour

2 and 1/2 teaspoons baking powder

teaspoon salt

(1 stick; 115 grams) unsalted butter, frozen

(120 milliliters) heavy cream (plus 2 Tbsp for brushing)

(100 grams) packed light or dark brown sugar

vanilla extract

(225 grams) cinnamon chips

sugar

(120 grams) confectioners’ sugar

Tablespoons strong black coffee

Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.

Make the icing

Whisk the icing ingredients together. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

These are AMAZING! We've got a tropical storm beating down on us right now and I wanted a scone! The only ingredient I didn't have were the cinnamon chips so I made some homemade ones. These came out beautifully and are delicious!! I also love your banana bread recipe! Thank you!!!

LOVE LOVE LOVE the scone recipes!!
My favorite are the cinnamon chip and chocolate chip.
Do you have your scone recipes in a cookbook?  I bought your baking cookbook but don't seem them in there.  It is for my sister in law.  She likes paper.  :)

These were great! Mine got a little warm and spread some, but were still delicious. Question- can I replace the heavy cream with full fat buttermilk? I'm always looking for ways to use up the half gallon. 
Thanks!

I literally just made these and am eating one as I type. These are the BEST scones I've ever had. It's like cinnamon toast and a cinnamon roll all morphed into a scone. Ugh, absolutely heaven.

Excellent recipe! The scones turned out great.

The scones were beautiful and delicious, and your directions were spot on.  I will always freeze my butter and grate for scones and biscuits.  I didn't have cinnamon chips (none to be found in March), so I made my own cinnamon chips using a recipe from afewshortcuts.com.  Highly recommended! Many thanks!

All of your scone recipes are Devine. This one is no exception. Really easy to follow and the end product is cafe ready. I will say…..this is my 4th scone recipe I’ve made of yours and this is the 4th time I’ve grates part of my thumb off lol! Part of  e thinks grated thumb is the secret recipe.

Great and easy recipe! I have never baked with Cinnamon chips before and the results were very tasty. I replaced the coffee in the glaze with more Cinnamon because my little one has  to try them,  too.

The taste of these scones is fantastic. I'm a big fan of Panera's cinnamon chip scones, so it was fun to bake something that approximates that product. I actually think these scones were more moist and buttery than what I've ever gotten at Panera.

I couldn't find cinnamon baking chips at any local stores, and they're a bit pricey online these days, so I found a recipe for homemade cinnamon baking chips. I do wonder if using the homemade version may have contributed to the scones not holding their shape really well. I mean, they didn't become blobs or anything like that. But they definitely spread out more than expected. If I were to use the homemade chips again, I might chill the dough for longer.

I do NOT recommend freezing the dough.  The scones spread WAY too much, and they burned in less than 15 minutes.  Now I have to buy something to take to an event.  Very disappointed.

Made these for brunch with my family today.  Soooooo good!  I didn't have enough cream, so had to sub with buttermilk.  Still worked out fine.  I've made a lot of tasty scones, everyone agreed these are the best they've had.  And the coffee drizzle adds that extra something.  Thanks for the awesome recipe!

If you are using blueberries in this recipe how many cups do you use??

https://www.youtube.com/watch?v=gMudz_qFu7E

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

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