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. ๐Ÿ™‚

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 scones,ย blueberry 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:ย 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. ๐Ÿ™‚

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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

Description

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.


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoonsย baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoonย salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy creamย (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’ย sugar
  • 3 Tablespoons strong black coffee
  • 1/4 teaspoon pure vanilla extract

Instructions

  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 400ยฐF (204ยฐC).
  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.

Notes

  1. Special Tools:ย 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 300ยฐF (149ยฐC) 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

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

141 Comments

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  1. Erin | The Law Student's Wife says:

    Confession: I am a total scone snob, and I can tell that these are perfection. Grating the frozen butter is the best, and those cinnamon chips??? Swooooon. Merry Christmas Sally!

  2. I am just swooning over how soft and flaky these gorgeous scones look inside! Loaded with ALL the cinnamon chips too, these are definitely my kinda scone! (I’m the fruit-filled kinda gal too) It’s been too long since I’ve baked homemade scones and I’m thinking that’s gonna have to change very soon! ๐Ÿ™‚

    1. Being a fruit baked good kinda gal, you will be VERY surprised how much you love these Sarah!

  3. Taylor @ Food Faith Fitness says:

    I have been looking EVERYWHERE for cinnamon chips!! How did I not think of Amazon? You can get everything on the interwebz.
    These scones look like total perfection, and my coffee is kind of a let down now that I don’t have one with it!!
    Pinned ๐Ÿ˜€ Merry Christmas!

  4. Yum – thank you. Happy Holidays to you and your family.

  5. A COFFEE GLAZE? You’re killing me, Sally.

    I made cinnamon chip scones this summer after failing and failing and failinggggg at putting fruit in my scones. I don’t know why I suck at it, I just do (must get better in 2015)! I top them with a crap ton of cinnamon sugar and they get all crunchy and amazing (hence why they’re called “Cinnamon Crunch Scones” on my blog). I literally ate 2 of them in less than 5 minutes. It was embarrassing.

    Also, WHYYYY did it take you so long to try cinnamon chips??? I buy at least 6 bags when they start showing up in the grocery store. And I have been known to eat them by the handful (also embarrassing).

    Now that I’ve written the longest comment ever, I think I am going to go eat some cinnamon chips. I did the Stairmaster this morning, so… I deserve them.

    1. I could eat these chips with a spoon too. I love them and I don’t know why I never tried them before. I did the stairmaster the other day and thought of you because… no hands! It was the longest I’ve ever done it which is an embarrassing small amount of time but still. Yay.

  6. Averie @ Averie Cooks says:

    I love cinnamon chips and can only imagine how much flavor they add – and with the buttery dough and then the glaze, talk about a perfect, comfort food little scone! And I love your discussion on frozen butter and why you prefer it, etc. Baking science and trivia is always great ๐Ÿ™‚ Pinned!

  7. These look amazing! Can’t wait to try them. My husband is obsessed with cinnamon chips and he makes me put them in everything (seriously…brownies, pancakes, all the cookies, heck he eats them straight from the bag) so I know he will love these!

    1. PANCAKES! My life is now changed.

  8. Cinnamon chips are always available at King Arthur Flour, great to add to oatmeal cookies.

  9. These look so good, Sally! Those cinnamon chips are the best. I actually made a cookie-scone recipe with a mix of cinnamon chips and butterscotch chips…they were incredible! Everyone raved about them ๐Ÿ™‚ I bet that combination would be wonderful with these too!

    1. That sounds so good Caley!

  10. Saw your recipe this morning and had to make them for breakfast. But, because I love chocolate, I did half chocolate and half cinnamon chips. The house smells amazing and the scones are delicious! I used soy creamer because I didn’t have any cream. It worked just fine.

  11. These are stunning Sally and it’s not that easy to make stunning scones, I know. I literally just pulled some out of the oven when I saw these. Love the cinnamon chips!

    1. Thanks Tori– I’m glad you agree. Scones are hard too shoot!

  12. Chineka @ Savor The Baking says:

    A scone that tastes like a cinnamon roll is a winner to me. This scone looks really flaky and moist. ๐Ÿ™‚

  13. These look perfect for Christmas morning! I just wondered if you think I could prepare them on Christmas Eve and refrigerate them, then cook on Christmas morning? Enjoy your first Christmas as a Mrs. ๐Ÿ˜‰

    1. Because of the baking powder, they must be baked right away. You can bake on Christmas Eve– they’re wonderful on day 2!

      1. Thanks for your prompt reply. I will make them on Christmas Eve. Tonight I made your recipe for Tie-Dye Cake. I used red, white, and green. It looks so festive and is one of our favorites.

  14. Emily @ Life on Food says:

    These are my favorite scones. The ones at Starbucks are just not like they used to be. I am guessing yours are way better. They certainly look it.

  15. Julie | This Gal Cooks says:

    I tried the cinnamon chips for the first time this year. OMG. They really are the best thing ever! Gotta try these scones stat. They look so good, Sally!

    Have a great Christmas and New Years. ๐Ÿ™‚

  16. Kayle (The Cooking Actress) says:

    I want cinnamon chips SO bad-these scones are just what I need for breakfast!

  17. I remember the first time I tried these chips I thought I didn’t like them… Then, I found myself grabbing handfuls constantly and sticking them into pretty much everything: Greek yogurt, cookies, melted over oatmeal, in pancakes. UGH. I die. I’d imagine these would be really good stirred into hot chocolate or coffee, too (!!!). And then dip these scones in when it’s all melty and delicious ๐Ÿ™‚

    1. omg these melted into oatmeal. you never cease to amaze me!

  18. Natalie Munroe says:

    I totally have a bag of those cinnamon chips in my baking stash (I picked them up a couple weeks back when I was squirreling away my holiday baking supplies) and I’ve been wondering what on earth I was going to do with them. Now I know!

    After the cookies are gone and we can squeeze back into our pants, I’ll bust out the scones. haha.

    Happy holidays!

    1. You will loooooooooove these scones Natalie!

  19. These are the next thing I will try. Since I haven’t had a total failure yet with your easy to follow recipe, I’m expecting magic. Thank you for making baking lives so much easier. Xoxoxo

  20. Anna (Hidden Ponies) says:

    I can’t get enough scones, and these sound amazing! I’ve yet to find cinnamon chips in Canada, but I’m sure it’s only a matter of time!

  21. Hello Sally!

    I’m new at baking and I read this recipe and loved it. I tried a couple of cookie recipes (oatmeal raisin and brown sugar cookies) and now my family thinks I’m a baking guru lol

    Sorry for the embarrassing question but after I cut the dough into triangles, do I let them bake that way or so I separate them?

    1. That is not an embarrassing question at all DeAnna! I separate these. You don’t have to, but I like the crispy edges separating gives these scones.

  22. Let me make one suggestion. Look at the list of ingredients on your bag of Hershey’s cinnamon chips. There’s no cinnamon in the bag! Bad Hershey. I use Mercken’s mini cinnamon chips (I really think

  23. I love making scones! I think it’s the thick pizza like slices ๐Ÿ˜‰ Somehow, eating scones is way more fun that muffins or a slice of bread. Maybe it’s the British in me … ๐Ÿ™‚ Love these scones Sally, pinned, and Merry Christmas!

  24. I didn’t even know cinnamon chips existed! Now I need to make these and try them ๐Ÿ™‚

  25. Hi Sally! Your Christmas recipes have been so on point this season! Although, I must admit I am a sucker for your “healthier” recipes, along with your savoury ones. Are you planning on posting something for either anytime soon? Thanks, keep it up!

    1. Absolutely! My kitchen is usually filled with cookies and sweets in December so that’s usually what I share.

  26. Nora @ Savory Nothings says:

    Oh Sally… This looks like such a wonderful recipe! I adore homemade scones (with clotted cream, SO BRITISH), but I guess I will never be getting cinnamon baking chips here in Switzerland ๐Ÿ™ I have to check out Amazon right now though because these really look amazing!

  27. Tasbih @ Cleobuttera says:

    I’m so excited about these! I’m kind of obsessed with Panera Bread’s cinnamon scones and have be wanting to recreate them at home. I scoured the internet for a similar recipe but found nothing close. I think these might just be the ONE:)))

  28. OMG, I can’t wait to try these!!! I loove cinnamon chips, and usually eat them straight out of the bag. They’re actually really easy to find where I live now (and year-round too!), but soon I’ll be moving back to Canada where they’re impossible to get ๐Ÿ™ I plan to bring back a hefty stock with me!

  29. Made these yesterday and my husband said they tasted better than Panera Bread’s Cinnamon Crunch Scone! I would have to agree as well! Nice work! I did get a little nervous making them because the dough was very hard to mix together and it wasn’t mixing very well and I was nervous to mix it too much. So since the spatula wasn’t helping just used my hands to mix it and it turned out great ๐Ÿ™‚

  30. I made this recipe today and we loved it. This is the first scone recipe that wasn’t dry as dust. I had previously given up making scones because I was never satisfied with the texture. Having faith in you since your other recipes have all turned out I decided to try making scones.

    I weigh my flour but my dough wasn’t “wet” as you described in your post. In fact my dough was so dry I still had flour sitting in the bottom of the mixing bowl. So I started adding cream one tablespoon at a time just until I got everything incorporated. Next time I will also separate my slices a little wider since they baked together again. Otherwise the scones came out perfect and I will definitely be making these again. Thanks for a great recipe.

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