Cinnamon Chip Scones.
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.
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.
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.
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.
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.
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.
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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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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