Cinnamon Chip Scones

These cinnamon scones are overflowing with sweet cinnamon spice and cinnamon chips. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and coffee icing are the perfect finishing touches!

Cinnamon chip scones with coffee icing

Cinnamon Scones: also known as the best coffee pairing in the entire world. 🙂

Until recently, I was never a fan of scones. I’d much rather pair my coffee with a jumbo muffin or cinnamon roll. The truth is, scones can taste pretty lackluster and boring.

But my opinion took a total 180 a few years ago when I attended a cooking event in the Panera Bread test kitchen. We made deliciously moist yet crisp scones with cream, butter, and crunchy sugar on top. The flavor and texture were on point– and the scone recipe was pretty easy, too! If you’re not a fan of scones, you may just be eating the wrong ones because when done right, they are pure pastry perfection.

You’ll be singing all the praises for these cinnamon scones. Promise.

Cinnamon scone on green plate

Since then, I’ve mastered chocolate chip sconesblueberry scones, and pumpkin scones. I use the same master scone recipe for each flavor, a careful formula promising the BEST flavor and texture. Here are all of my scone recipes!

These Cinnamon Scones Have:

  • Sweet crumbly edges
  • Crunchy golden brown exterior
  • Delicious brown sugar flavor
  • Soft, moist, cinnamon-spiced centers
  • Sweet cinnamon chips
  • Lots of coffee icing

Cinnamon Chips

I use Hershey’s brand cinnamon chips in these scones. Keep your eyes peeled and when you see them, stock up. They’re wonderful in scones, muffins, snickerdoodles, and even banana bread. I usually find them in Target, Walmart, and grocery stores during the fall and winter months.

If you can’t find them in stores, they’re sold on Amazon too.

Hershey's cinnamon chips

How to Make Cinnamon Scones

These cinnamon scones are relatively easy. First, mix the dry ingredients together. You need flour, baking powder, cinnamon, and salt. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.

Next, whisk the wet ingredients together. You need heavy cream, brown sugar, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the cinnamon chips, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges. Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and beautiful golden sheen. (The best parts!)

One of my tricks: To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!

After that, bake the scones until golden brown.

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is exactly the same.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to scone success. Like with pie crust, you will work cold butter into the dry ingredients. The cold butter coats the flour, which creates tons of flour coated butter crumbs. When the butter/flour crumbs melt as the scones bake, they release steam which creates all the delicious flakiness we love. The exterior becomes crumbly, crunchy, and crisp.

Why FROZEN butter? Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater.

Cinnamon scone dough

Let’s Talk About the Coffee Icing

Finish the cinnamon chip scones with a simple coffee icing made from a couple Tablespoons of strong coffee, confectioners’ sugar, and vanilla extract. If desired, make vanilla icing by substituting the coffee for milk or heavy cream. I found the coffee glaze really gives them something special.

These cinnamon scones are a cross between an iced cinnamon roll and a buttery brown sugar scone. 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 glory!

Cinnamon scones with cinnamon chips

More Cinnamon Recipes You’ll Love

Because we all can’t get enough of this perfect spice. 🙂

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Cinnamon scone with cinnamon chips and coffee icing

Cinnamon Chip Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These sweet cinnamon scones are buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the coffee icing with vanilla icing.


  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) cinnamon chips
  • for topping: coarse sugar

Coffee Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons strong black coffee
  • 1/4 teaspoon pure vanilla extract


  1. Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
  9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. When ready to serve, top with lemon icing.
  4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones, cinnamon scones


  1. Can you use half and half instead of heavy cream? I always have that in my fridge. Thanks!

    1. Half-and-half is a fine substitute for heavy cream in this recipe.

  2. These turned out great! I opted not to add the glaze as I didn’t think the scones needed them. Thanks for the recipe!

  3. Wow, when you said these scones were packed with cinnamon chips you weren’t kidding. Yum! I didn’t add the glaze because I thought the scones didn’t need it. These scones are also great for dessert!

  4. These scones are SO GOOD!! I tweaked it a little bit – I added an extra egg yolk, substituted sea salt, and put in just under 1/2 cup sugar. I skipped the glaze, but mostly because I couldn’t wait to try them! 10/10! Also something I noticed – those Hershey cinnamon chips don’t actually have cinnamon as an ingredient. I’m not mad about it though, because these scones are the best ever!

  5. I swapped the black coffee for homemade cold brew coffee– super rich and yummy with this scone recipe!

    1. That sounds delicious!

  6. I made these this morning after having tried the blueberry version a friend made for book club – devine, btw. The texture of the cinnamon didn’t disappoint. Even though I left in the oven for only the 22 mins, I’ll take a peek and probably take out at 20 if I make them again during the heat of summer. This is not a criticism of the recipe, but of my palate… I only put in 200 g (1.11 cups) of chips and that’s probably still too much for me since I don’t eat a lot of sweets. I think I’ll also up the amount of cinnamon the next time I make them since I like bold flavors. This is recipe is a keeper, for sure.

  7. Is there an adjusted baking time if you want to make the scones mini?

    1. Hi Hannah, If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Enjoy!

  8. Awesome recipe. I have baked a couple and sampled….YUM! I have a quick question. I will be freezing the remainder of the scones unbaked. Do I brush with the heavy cream & sprinkles prior to freezing.

  9. heather jones says:

    Hello I live in England and never heard of cinnamon chips can you let me know what I could use instead?

    1. Hi Heather! You can use chocolate chips, white chocolate chips, chopped nuts, dried fruit, or even peeled chopped apples instead.

  10. These are perfection every time I make them! This recipe has turned scone “haters” into lovers! Followed the recipe exactly and they have turned out amazing every time! I recommend baking them for 20-22 minutes (no longer as they will be dry). I had to order the cinnamon chips because none of my local stores carry them. Totally worth the online price! These are a regular in my home.

  11. Holy moly!! These scones were amazing. I’ve never successfully made scones before, but thanks to your detailed instructions and the video to see what it should look like, I succeeded 100%, and I couldn’t stop eating them. Thank you so much. I can’t wait to make them again! (And I definitely will because I had to order the cinnamon chips online and it came as a three-pack….which I now realize was a blessing!)

    1. I’m so happy that you tried this recipe and enjoyed it so much, Katelyn!

  12. Did you ever notice that these “cinnamon” chips do not contain cinnamon in the ingredients? I make my own cinnamon bits as it is easy and much more flavorful! Give it a try!

    1. I made my own cinnamon bits, too, Kamella because I couldn’t find them in the store. The scones are in the oven now & house smells great. Can’t wait to dig in!
      Thanks for sharing the recipe, Sally!

  13. Martha Martinez says:

    Hi Sally.

    I made these a few days ago but with Namaste GF flour as I have celiac disease. They were delicious! My family said they were the best scones they ever had! Thank you, thank you for the delicious recipe. I make your recipes all the time substituting the GF flour and I have never been disappointed. I love all your tips and easy to follow instructions.

  14. For everyone recommending the change in the baking time – in any recipe the baking time provided is just an overall guideline. Baking time will vary depending on individual oven, humidity of your kitchen, season!!! So yes, you might find that the recipe is good to take out of the oven a little sooner, or needs a few extra minutes. So please hold off your criticism for the creator of the recipe, as they are generous in providing it for you in the first place!!!

  15. These are seriously the BEST scones! Will definitely be making these again!

  16. I made these scones exactly as directed except really wanted to make these while stuck in the house and cinnamon chips were on back order in April,so made my own (with a google recipe and turned out great). Even frozen the chips overnight so they were ice cold when adding to the mixture next morning. My scones tasted wonderful and smelled even better. However the shape did not hold! They flattened out a bit I only had 3 hold their shape. Any suggestions on what went wrong???? I’m thinking it was the homemade chips. Used sugar, light corn syrup, and Cinnamon powder, pure vanilla extract to make chips. Would love to make these again and will try with store bought chips but curious if I did something else wrong.

    1. Hi Trisha, How fun to make your own cinnamon chips! I’ve never tried it. Did they liquify inside the baked scones? If they stayed intact it likely wasn’t the chips. Start with very cold scone dough going into the oven, refrigerate the shaped dough for a minimum of 15 minutes (up to overnight). Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

      1. Thanks fir the reply! Btw, I use many of your recipes we love them!!! Making honey garlic shrimp for dinner . Yes the chips were melting and spreading. I did refrigerate dough for 20 min before popping in the oven. I will try to reshape while baking next time . If I pull out of the oven to do that do I need to add extra time to bake again or wouldn’t make a big difference?

  17. Karen Ranieri says:

    Ab-solutely fantastic!!!! We are not super-sweet eating people, so I used 2/3 cup of the cinnamon chips I ordered from and it was PLENTY!! My oven only goes to 350 degrees (don’t ask!), so I cooked them extra long and they were still tender! Also used food processor and stopped after VERY few pulses when the dough JUST came together. Didn’t glaze after baking– just painted with cream and granulated sugar before baking.


    1. I’m thrilled you enjoyed these scones, Karen!

  18. Bridget Fleming says:

    LOVE this recipe. I was just wondering if there is anything to be done about them coming out dark (almost burnt looking)?? The flavor is great and not burnt at all, but the appearance of them look burnt. I have already tried to switch out brown sugar with white sugar. Just wondering if you had any ideas what I am doing wrong.

    1. Hi Bridget! I wonder if it’s the heavy cream brushed on top. You can certainly skip that if desired. I’m glad you love how they taste. Thank you so much for reporting back!

  19. Is the salt necessary?

  20. Michelle McMillan says:

    Hello, I love all your recipes! I was wondering what could be used in place of the cinnamon chips? I can’t seem to find them anywhere, even online.
    Thank you

    1. Hi Michelle! You can use the same amount of chocolate chips, white chocolate chips, peanut butter chips, chopped nuts, etc.

      1. Michelle McMillan says:

        I wanted to keep it as a cinnamon scone though, so do you have a suggestion for that?

    2. Michelle, you can make your own cinnamon chips. Go to for an easy recipe.

  21. Faith Taylor says:

    These are AMAZING! We’ve got a tropical storm beating down on us right now and I wanted a scone! The only ingredient I didn’t have were the cinnamon chips so I made some homemade ones. These came out beautifully and are delicious!! I also love your banana bread recipe! Thank you!!!

  22. I’m making these for on our family beach trip this weekend. Can I make the dough 2 days in advance? They will have to travel and I wanted to bake them there. Love all your recipes (actually making your cake batter cookies for this weekend too!) Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Hayley, If you make the dough 2 days in advance, you can freeze it before baking and travel with it frozen. See recipe notes for details.

  23. LOVE LOVE LOVE the scone recipes!!
    My favorite are the cinnamon chip and chocolate chip.
    Do you have your scone recipes in a cookbook? I bought your baking cookbook but don’t seem them in there. It is for my sister in law. She likes paper. 🙂

    1. Hi Janet! Thank you so much for purchasing a copy of my first cookbook! My scone recipe(s) are only on my website. My cookbook recipes are separate and exclusive to the books!

  24. These were great! Mine got a little warm and spread some, but were still delicious. Question- can I replace the heavy cream with full fat buttermilk? I’m always looking for ways to use up the half gallon.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Kate, definitely!

  25. I literally just made these and am eating one as I type. These are the BEST scones I’ve ever had. It’s like cinnamon toast and a cinnamon roll all morphed into a scone. Ugh, absolutely heaven.

  26. Excellent recipe! The scones turned out great.

  27. This is the first ever!! scone recipe I have followed that resulted in WONDERFULLY PERFECT SCONES. I am thrilled to finally find a recipe that is not dry as sand. Yesterday I made the caramel apple scones, using Smuckers ice cream caramel sauce – PERFECT. Today I made the master scones with 1 cup white chocolate and 1/2 cup caramel chpis PERFECT TOO!!

  28. The scones were beautiful and delicious, and your directions were spot on. I will always freeze my butter and grate for scones and biscuits. I didn’t have cinnamon chips (none to be found in March), so I made my own cinnamon chips using a recipe from Highly recommended! Many thanks!

  29. Any recommendations to get my cinnamon chip scones to hold there shape? They tasty fantastic but both batches definitely spread and fell. Even after freezing for 15+ min b4 baking…

    I just wanted to say I love your recipes! We made your cranberry orange scones and they were delicious. Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jenni! We’re glad to help. Make sure all of your ingredients are very cold. You can even place your bowl of flour in the refrigerator if needed. 15 minutes is the minimum I recommend chilling the dough but you can chill it longer – up to overnight. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula. You can also try adding 2-3 extra Tbsp of flour to the dough as well.

  30. Great recipe! I added 1 tsp nutmeg, 1 tsp cloves, 1 tsp ginger, 1 tsp real maple syrup, and one more teaspoon of cinnamon. Omitted the cinnamon chips because I couldn’t find them. Topped with maple glaze. Perfect!

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