Cinnamon Chip Scones
Treat yourself to the perfect balance of sweetness and spice with these delectable Cinnamon Chip Scones! Bursting with warm cinnamon flavor and studded with irresistible cinnamon baking chips, these buttery scones are soft, flaky, and oh-so-easy to make. A hint of vanilla adds depth, while a sprinkle of turbinado sugar on top delivers a delightful crunch. Ideal for cozy mornings or indulgent afternoon snacks, this quick and simple recipe comes together in just 35 minutes and bakes to golden perfection. Best served warm, these homemade scones are a comforting treat that pairs beautifully with a cup of coffee or tea. Perfect for fall or anytime you crave something sweetly spiced, these Cinnamon Chip Scones are guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup cinnamon baking chips
- 2 tablespoons heavy cream (for brushing)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overmix; small lumps of butter are okay.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and gently stir until the dough just starts to come together.
Fold in the cinnamon baking chips, being careful not to overmix the dough.
Turn the dough out onto a lightly floured surface and gently shape it into an 8-inch round disk, about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the 2 tablespoons of heavy cream and, if desired, sprinkle with turbinado sugar for extra crunch and sweetness.
Bake in the preheated oven for 18–20 minutes, or until the scones are lightly golden brown around the edges.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze them for longer storage.
Nutrition Facts
Calories |
4483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 145.6 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 568.2 g | 207% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 360.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 104 mg | 8% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
