Cinnamon scones double down on cinnamon with cinnamon in the dough and cinnamon chips packed throughout the scones. These cinnamon chip scones are moist, flaky, and perfect with your morning cup of coffee.
They are buttery throughout, crisp on the outside, and have a soft, flaky interior – and you can’t forget their incredible cinnamon flavor!
What Do You Need to Make Cinnamon Scones?
While you can hand-form these cinnamon scones if you don’t care about their shape, I like to make them in a scone pan. The pan makes it so simple to achieve perfect looking scones – and it can do double-duty as a cornbread pan.
How to Make Cinnamon Scones
Whisk together the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
Cut cold butter into small pieces and mix into dry ingredients until butter looks pea-sized. I like to do this with my hands.
It is very important that you use cold butter. Warm butter will integrate into the matter too much – it’s the little pieces of butter that makes the scones flaky.
In a separate bowl, whisk together eggs, heavy whipping cream, and vanilla.
Slowly mix the wet mixture into the dry mixture until just combined – it will be lumpy.
Use your hands to gently fold in the cinnamon chips.
Divide batter evenly between each section of a scone pan.
Bake for 20 minutes or until the tops are slightly browned.
How to Serve Cinnamon Scones
How Long Do Cinnamon Chip Scones Last?
These scones are best on the day you make them. They’re so good that you probably won’t have leftovers.
But, if you do, they will last for a few days at room temperature in an airtight container.
They will also last for months in the freezer when tightly wrapped and stored in an airtight container.
You don’t need a special pan to make these cinnamon chip scones. You can divide the dough into sections with a knife and bake it on a parchment- or silicone-lined cookie sheet.
You could also try baking the scones in tea cups – just make sure the cups are oven-safe.
If You Love Cinnamon, You’ll Love These Other Cinnamon Desserts
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 3/4 cup unsalted butter cold
- 2 extra large eggs
- 1/2 cup heavy whipping cream cold
- 1/2 teaspoon vanilla extract
- 1/2 cup cinnamon chips
- Preheat oven to 400 F.
- Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium-sized mixing bowl.
- Cut butter into small pieces and mix into dry ingredients. Mix until butter looks pea-sized.
- In a separate bowl, mix eggs, heavy whipping cream, and vanilla.
- Slowly mix the wet mixture into the dry mixture until just combined - it will be lumpy.
- Use your hands to gently fold in the pumpkin pie spice chips.
- Divide dough evenly between each section of a scone pan.
- Bake for 20 minutes or until the tops are slightly browned.
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