Cinnamon Chip Scones.

Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips!

Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips!

Otherwise known as the best coffee pairing in the entire world.

So. I’ve been a fruit-in-my-baked-goods lover for my entire life. I’ll take a big fat blueberry muffin over a double chocolate muffin any day. A strawberry scone over a chocolate chip scone. White chocolate cranberry cookie over a chocolate chip. You get the idea.

My fruit loving world turned upside when I took my first bite of this cinnamon insanity.

Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips!

Hershey's Cinnamon Chips for Cinnamon Chip Scones

What we have here is a moist, tender, crumbly scone filled with Hershey’s cinnamon baking chips. Are you familiar with these? Why it took me 29 years to try them is beyond me. I bought two bags of them last week when I stocked my kitchen with an embarrassing amount of chocolate chips, brown sugar, and butter. Is butter a carb? Cinnamon chips are the best thing you can find in the baking aisle. End of story.

If you can’t find them! I usually see these drops of heaven I mean cinnamon chips in Walmart and grocery stores in the fall-winter months. But no fret if you can’t find them– they’re sold on Amazon for relatively cheap for a pack of 6. That’s a lot of cinnamon chip scones. And OMG throw them into Snickerdoodles while you’re at it.

What I love most about these scones, besides the sweet cinnamon chips, is the texture. I despised scones until this time last year because of their texture. So dry. So cardboard-y! The same way I’ve always felt about biscotti until recently. However, like biscotti, it depends on the recipe. Scones have the potential to be incredibly tender, a little flaky, with a ton of flavor and tasty crumbly edges. The crumbles are now my favorite part. That might be because there’s glaze and cinnamon chips included with the crumbly… crumbs.

Cinnamon Chip Scones Recipe on sallysbakingaddiction.com-- crumbly, sweet, tender, amazing!

Making scones is so easy. The base of a scone recipe that I prefer uses heavy cream. I get a lot of questions about heavy cream. Is it the same as heavy whipping cream? And double cream? Yes, it is. Well, mostly. They each have a slight difference in fat percentage, with double cream being the highest, but they are all a heavier cream perfect for scone making. My cream scone recipe is developed for the use of cream and I do not suggest any alternatives except maybe buttercream. That would be the next best option.

When I began playing around with scone recipes earlier this year, I learned that I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. In my opinion, cold butter isn’t good enough for my scones, it must be frozen.

You can shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe, which gives the scones that incredibly tender, rich texture and buttery taste.

Grated butter for Cinnamon Chip Scones on sallysbakingaddiction.com

A trick to a plate of light-textured scones: avoid over working the scone dough. After the flour/butter mixture resembles coarse crumbs then it is time to add your wet ingredients: egg, heavy cream, and vanilla. The vanilla gives flavor and the cream adds so much moisture. Gently add these wet ingredients in and mix very gently together. When you overmix a dough it will over develop the gluten making it tough. Trust me, you don’t want that in a scone. The scone dough will be fairly sticky, so don’t be alarmed. You aren’t doing anything wrong.

With floured hands, work the dough into a ball, then pat down into a disc on your baking sheet and cut into wedges. And YES as you can see, I use a lot of cinnamon chips in this recipe. A ton. Each bite will have at least 7 of these cinnamon drops. Before going into the oven, brush with some heavy cream and sprinkle with some coarse sugar. This gives the scones a little sparkle, as well as a little crunch on top. I love the crunch.

How To Make Cinnamon Chip Scones

I glaze my cinnamon chip scones with a simple coffee glaze. The coffee glaze can easily be subbed with a more traditional vanilla glaze. I found the coffee glaze really gives them something special. But use whatever you like best. I’ll make a note of it in the recipe below.

Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips!

They’re a cross between a gooey iced cinnamon roll and a buttery brown sugar scone. Like I’ve mentioned before, I have a ton of self control around baked goods but I couldn’t keep my hands off these. And they are 1000% worth it. In all their cinnamon sugared, coffee glazed, crumbly, buttery, creamy goodness.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Cinnamon Chip Scones

Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips! Don't leave out that heavy cream; it's imperative to their rich taste.

Ingredients:

Scones

  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 8 Tablespoons (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus a little extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups cinnamon chips1
  • optional: coarse sugar for sprinkling on top before baking

Glaze

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) black coffee (or milk/half-and-half/cream for a plain vanilla glaze )
  • 1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.
  5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Recipe Notes:

  1. I use Hershey's Cinnamon Chips, pictured in the post above. If you can't find them: I usually see them in Walmart and grocery stores in the fall-winter months. Or sometimes year round! But no fret if you can't find them-- they're sold on Amazon for relatively cheap for a pack of 6. If you do not want to buy them, feel free to make my chocolate chip scones which is the same recipe but uses a little less cinnamon, chocolate chips, and a simple sprinkle of confectioner's sugar instead of glaze.

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See more scone recipes!

Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips!

98 comments

  1. I have stuffed these chips into your Pumpkin Snickerdoodles many times. So freaking good. I love how melty they are. I’m beyond excited to try this recipe too.

  2. I made these yesterday while a group of painter/drywall guys were working on my house. Had some very happy dudes running around here…Thank you Sally for a great recipe! I always try your scone recipes even if I have made something similar such as these cinnamon scones. I loved the recipe I made before (in fact it was my first attempt at scones) just fine but had to see how yours came together. Like a commenter above I too had a lot of dry flour after using my liquid but I ALWAYS for whatever reason have to add more liquid to a scone recipe to get the flour worked into a dough. No big deal. What I loved about this recipe was the coffee drizzle. Other recipe I made used turbinado raw sugar on top and that was it…and it was great. I simply adored this drizzle. My husband and son are not coffee lovers…at all…so I made most with a vanilla glaze and a couple with the coffee ….YUM! My VERY favorite scone is a maple oat with finely chopped pecans sprinkled over the maple glaze. They freeze beautifully baked (which most scones I freeze the dough and bake fresh when I am in the mood for a sweet with my coffee.) I would LOVE to see a “Sally-ized” :o) recipe of that in the future!

    • A maple oat scone sounds heavenly Ellen! Thank you so much for reporting back. I’m glad you made and enjoyed them!

  3. I followed the grated butter directions for your raspberry scones and about lost my marbles at their yummy-ness. I have used Hershey Cinnamon Chips for a number of years, mostly in a Yam Cinnamon Chip bread. Make your favorite potato roll/bread recipe, substitute yam and the stock for potato and the stock. Add a bit more sugar along with a couple of stripped out vanilla beans to the dough. Knead in frozen cinnamon chips on final kneading-as you are shaping the loaves. My office mates call it crack bread. It is delicious toasted or warmed and spread with butter whipped with powdered sugar, vanilla bean and just a drop of cinnamon oil. Cinnamon and vanilla just belong together.

  4. Totally fabulous! I made these this morning and they were wonderful. These cinnamon chips rock! And I’ve never made scones before, but your recipe and instruction made it so easy. Thank you for all the tips and effort to making the tastiest baked goods – you make me a hero at my house!!

  5. Sally, I made these yesterday and OH MY GOODNESS……. They were heaven!!! I can’t wait to make them again!!!!! I am thinking about trying raisins in them but am a little scared hard to mess with perfection!!!! My hubby is pickiy and he loved them!!! Thanks for a great recipe!! I can’t wait to get your cookbook!! 🙂

  6. just made these for our “snack-thirty” time and they are A-MAZ-ING!!! We doubled the recipe and made drop scones. They freeze well and 30 seconds later fresh, warm scones were ready. You weren’t joking about those cinnamon chips. They really should come with some sort of warning label as well as this scone recipe! Definitely a keeper!

  7. Surprised my girls with an impromptu tea party when they woke up from naps today featuring these delicious beauties. After a year of searching my grocery stores for the chips (because cinnamon chip scones are my favorite!), I finally thought to check Amazon and found them! So glad I stumbled across your recipe. They turned out perfect and the whole family was raving! Already thinking about who to share them with next 🙂

  8. Hi! I love your website so much! I have a question, are these scones soft? I know you said they were tender but are they soft enough to bend without them snapping? Like a cookie?

  9. Good for coffee…or a nice chai tea with steamed milk. YUM.

  10. Sally, these scones are ah-mazing! I was a bit worried when I was combining the ingredients because they were definitely on the drier side, so I really had to use my hands to get it all into the ball. But they came out so delicious and tender on the inside! My husband was thrilled and I caught him licking glaze off his plate. 😉 thank you for your wonderful recipes! You are my go-to and can’t wait for your new cookbook (already pre-ordered)!

  11. Made these today with white chocolate chips instead of the cinnamon chips and they were very tasty! They paired nicely with Chai tea. Thanks!

  12. these look perfect!  i have NEVER dared to bake a scone
    but i am making for someone who wants simple vanilla scones. Can the recipe be adapted for that?

    thank you 🙂

  13. Made them and they’re delicious!!  I made 16 smaller ones by splitting the dough in half. My only issue is with the glaze, it has too much liquid, I had to add extra sugar.

    • By the way, my dough was very dry but I just worked with it until the dough just came together, I did not use any additional liquid or kneaded the dough until the butter melted. The secret to these crumbly tender scones is the frozen butter, so dry is better than adding more liquid!

  14. Wow, great. I just read this post and now I’m stuck between choosing the caramel apple scones and these…it’s going to be a TOUGH decision! 

    I have been sticking with one of your other recipes as a base for scones and have been playing with the add-ins so that has been fun (orange being my favorite so far).  Quick question that has me curious: in this recipe you use brown sugar. How do you know/decide when to use brown vs. regular granulated sugar? 

    • That’s a tough choice!

      I use brown sugar when I feel the scone add-ins will taste good with brown sugar– like apples, cinnamon, caramel etc are all complemented by brown sugar. I prefer regular granulated sugar when I make fruity scones.

    • Make this recipe! I made them 3 days ago and I’m looking to make these again in the morning. Also, the taste good 3 days later! I ate the last one from my batch on Saturday today and it was still delicious. Thanks Sally!!

  15. We did the Wally walk Saturday and my husband saw cinnamon chips in the baking ilse. I say, What do you think i am going to do with those? He says, Oh please Apple Muffins or something, I dont know! Oh yeah baby! Now this. I am all over this! This will be my 4th kind of scone to make not to mention the apple cinnamon so that makes 5 kinds of scones under my belt. HA what belt! Stretchie material only. Hmmm trip to Wally for more cinnamon chips too. And your homemade caramel here i come! Oh yeah baby! I buy big bags of sugar, brown sugar, and confection sugar at Sam’s and keep plenty of flour and everything else on hand. They all freeze so well in Freezer Zippie Bags! Sorry, but coffee i am sure would be good but yuck we dont like it around here. Keep them coming. Do you have one for Strawberry scones yet? I keep those and blueberries in the freezer all the time. Usually for making muffins, scones, breads. cobblers. And tons and tons of zucchini too. Bring it on! I am ready.

  16. I have got to start out by saying that I love your recipies. Always so yummy but unfortunately I just found out my son is highly allergic to eggs and anything that includes eggs (including some egg supplements) which means I can no longer make half of these recipies. I’m really interested in making the scone recipe, I was wondering if you have any ideas on what I could use instead of eggs in this recipe? I know things have to be precise when making scones so I know I can’t use just any  of the supplements that I would use in other recipies. 

    Thanks for reading this and again, I love reading and seeing your recipies (and trying them :)) 

  17. I have to say that the dough for these scones came out amazingly buttery and flaky. But way too sweet for me, I don’t even know how you could eat more than a bite at one time. I could do with half the chips and sugar. Well, my friends will be happy because I’ll be giving them all away! Not ready for diabetes yet…

  18. Do you think I could make these ahead of time and freeze them? I would love to give them as Christmas gifts! 🙂 I have never had cinnamon chips before, but do you think they would be good in pumpkin bread? Thank you for sharing your yummy scone recipe. I am  excited to try them! 

    • You can freeze the scones for 2-3 months, yes!

      And cinnamon chips would be wonderful in pumpkin bread. I use them in a lot of goodies.

  19. Sally, I want to freeze the cut scones prior to baking. Have you tried this?  Thanks for the great recipe!

  20. These are in the oven right now. They are puffing up beautifully and I can tell they will be amazing! My previous attempt at scones was ugly. Thanks for a great recipe!

  21. If you can’t find cinnamon chips and are too impatient to wait for your Amazon delivery to get to you (like me) you can also make your own cinnamon chips super easily-
    2/3 cup sugar, 2 to 3 tablespoons of cinnamon depending on how cinnamon-y you want them, 2 tablespoons honey, 2 tablespoons room temperature butter, and 1/2 teaspoon of vanilla extract (optional). Just mix is all together and bake for 35-45 minutes at 200 degrees F. 

  22. Ooh, these were SO good! I made scones once a couple years ago and they tasted good but spread out like big flat cookies so I’ve been a little hesitant to try making them again. Your recipe was perfect and I’ll be trying some of your other varieties – my girls and my mom and I had 2 lovely tea parties with these treats! Have you tried the cinnamon chips from King Arthur? They’re available all year and I like the ingredient list better. 🙂

  23. Hi! My family loves these scones! In fact my son requested them for his birthday today. Everytime I make them though the bottoms almost burn. Any tips on how to prevent that? I’m using a dollar and the rack is in the right place.

  24. Hi! If I were going to make these into “mini” scones, how would you recommend changing the bake time or temp?

  25. My 13 yr old daughter and I made these today but substituted the Cinn. Chips with Heath Butter Toffee Chips and added and extra spoon of Cinnamon. They came out great!
    Thanks for such a great recipe to teach her with!

  26. Hi Sally, I LOVE your website!
    I have a similar obsession with baking, so it was a nice surprise to find you ; )
    i do have a question on the cinnamon chip scones. I’ve been making a similar recipe, but would love to add walnuts or pecans.
    Would you advise a change in ingredient ratios, to accommodate for the extra “dry” ingredient, like nuts?
    Thanks Sally, and I look forward to more recipes from you ; )

  27. Just made you cinnamon chip scones and they are wonderful. Thanks for the detailed instructions . I think next time for me I would not add as many chips.

  28. Hi Sally! 

    Really looking forward to trying these. How do you determine whether to use light or brown sugar? What did you use? 

    Thanks!

    • Oops! Light or dark brown sugar*

    • Depending on what I have on hand 😉 I love using either in most recipes. They are mostly interchangeable!

      • Would like to bake these in a scone pan. Do I need to change anything in the recipe ? Am going to add raisins how much should I add? 

      • Nothing to change– are you still using the cinnamon chips? If so, I’d add 2/3 cup raisins. If not, I’d simply replace all the chips with raisins.

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