Cinnamon Chip Scones

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My cinnamon chip scones are buttery, rich, and heavily spiced. They have an irresistible crunchy cinnamon sugar topping and cinnamon chips throughout!

Cinnamon scone on a white plate with scones in the background
These delicious cinnamon scones make for the best sweet breakfast or pick me up treat in the afternoon! Pair with a cup of coffee or tea for a satisfying snack.

Cinnamon scones make a great breakfast with a cup of coffee, but they are also perfect for dessert. The flavor reminds me a lot of the cinnamon crunch bagel at Panera.

Ingredients

Labeled ingredient shot of everything in cinnamon scones
Even the best scones can be made with an assortment of simple household ingredients.

This recipe uses mostly baking basics like flour, sugar, butter, eggs, and cinnamon. The only unique ingredient you’ll need is cinnamon chips. You could leave the chips off and these cinnamon scones would still be great, but adding them gives you fun bursts of cinnamon sugar flavor throughout your bite.

Depending on where you live, you may be able to find cinnamon baking chips in the grocery. If you can’t locate them, you can buy them online [paid link] or make them yourself.

I use coarse kosher salt rather than table salt in the recipe. It gives you pops of salty flavor which work really well. If you don’t have kosher salt on hand, substitute with 1/4 teaspoon of table salt.

How It’s Made

  1. To make cinnamon scones, preheat your oven to 400 degrees F and whisk together the dry ingredients – flour, sugar, baking powder, salt, and cinnamon.
Be sure to whisk together your dry ingredients thoroughly for the best scones.
  1. Next, cut cold butter into small pieces and add it to the bowl. Mix with your hands until the butter looks pea-sized.

Tip: It is very important that you use cold butter. Warm butter will integrate into the batter too much. The little pieces of butter make the scones flaky.

Hands in a glass bowl mixing butter into dry ingredients
Don’t be afraid to work the scone dough with your hands! You want to incorporate everything as well as possible.
  1. In a separate bowl, whisk together the wet ingredients – eggs, sour cream, and vanilla extract.
  2. Next, slowly mix the wet mixture into the dry mixture until just combined – it will be lumpy.
Some lumps are normal when you’re making these cinnamon scones, so don’t worry if your scone dough isn’t entirely smooth.
  1. Use your hands to gently fold in the cinnamon chips.
These cinnamon scones wouldn’t be complete without a big scoop of cinnamon baking chips!
  1. Spread the dough out on a parchment-lined cookie sheet in a thick circle and sprinkle with a mixture made of sugar, cinnamon, and a touch of heavy cream. The heavy cream helps the topping stick to the scones.
Circle of scone dough on a parchment-lined cookie sheet with hand spreading cinnamon sugar mixture on top of it
With even more cinnamon baked on top, these are the best scones to enjoy on a chilly fall or winter morning with a hot beverage in hand.
  1. Use a knife or a bench scraper to cut the dough into 8 wedges.
Using a bench scraper to cut scone dough into in sections.
If you don’t have a bench scraper, you could also use a large knife or a similar tool to cut your cinnamon chip scones into proper portions.
  1. Bake for 20 minutes or until the sides are slightly browned.

Expert Tips and FAQs

Serving Suggestions

You can eat scones all on their own, or you can slice them open and serve with clotted cream or homemade butter for extra decadence.

Variation

For a twist, you could also bake these scones with a crumb topping instead of the cinnamon sugar topping.

Scones with crumb topping on a wood cutting board

FAQs

How long do these cinnamon scones last?

Cinnamon chip 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.

Can I use a scone pan for this recipe?

Yes! Using a scone pan [paid link] ensures that the scones are evenly sized. It also gives them straighter edges. Simply grease the pan and divide the dough evenly between each section. A scone pan can also come in handy as a cornbread pan.

What are cinnamon baking chips?

These tasty little treats are used in baking to create pockets of tasty cinnamon sugar flavor. When heated, they get gooey and melty, adding lots of dimension to the already warm and comforting cinnamon flavor.

Baking sheet filled with scones with a few scones in the foreground
Enjoy a warm cinnamon scone for breakfast, serve them as a sweet addition to brunch, or chow down as an afternoon snack!
Did you make this recipe? Leave a review!
Cinnamon scone on a white plate with scones in the background
Print Pin
5 from 2 votes

Cinnamon Chip Scones

These scones are buttery, rich, and heavily spiced. They have an irresistible crunchy cinnamon sugar topping and cinnamon chips throughout!
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 354kcal
Author Stefani

Ingredients

Scone Ingredients

  • 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 large eggs
  • 1/2 cup sour cream cold
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cinnamon chips

Topping Ingredients

  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons heavy whipping cream

Instructions

  • 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, sour cream, and vanilla extract.
  • 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.
  • Place dough in a thick circle on a parchment paper-lined baking sheet.
  • Mix all topping ingredients in a small bowl and spread evenly over the circle of dough.
  • Use a bench scraper or a knife to cut the dough into 8 even wedges.
  • Bake for 20 minutes or until the sides are slightly browned.

Notes

These scones are best on the day you make them. But, they will last for a few days at room temperature in an airtight container
They will also last for months in the freezer.

Nutrition

Calories: 354kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 177mg | Potassium: 225mg | Fiber: 2g | Sugar: 10g | Vitamin A: 695IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
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Recipe Rating




8 comments:

  1. Thobilitesays:

    5 stars
    Looks yummy

  2. Mariasays:

    Live the scons

  3. jennyfer blacksays:

    Yum! Pumpkin pies suits autumn and the coming Halloween. Can’t wait for my mom to make some of these. Thanks for sharing.
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  4. The Velvet Moon Bakersays:

    Sounds gorgeous! i’ve yet to actually bake with pumpkin but i may just have to give this one a go :D x

  5. Elizabethsays:

    Delicious sounding and looking. I have that scone pan. I love cranberry orange scones. I do have half a bag of cinnamon chips…will try with those.

    Best motel we ever stayed at on a vacation was in Williamsburg BECAUSE they had fresh scones and coffee every morning.

  6. Michellesays:

    I had no idea there was such a thing as a scone pan, but now I need to find room in my kitchen for one!

  7. Lorisays:

    This scone recipe sounds amazing and the photography is a complete invitation to try it. Looks scrumptious!

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