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

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


Comments are closed.

  1. Trisha @ Two Food Lovers says:

    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.

    1. The chips in my pumpkin snickerdoodles… I have to try that next! Thanks for the suggestion Trisha.

  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!

    1. 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 🙂

    1. A tea party… so fun Kallie. Thank you so much for reporting back about these scones!

  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?

    1. They are not soft like that. They are crumbly and the edges are a little crisp.

  9. Amber @ The Bewitched Baker says:

    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)!

    1. Thanks Lauren! So happy these scones were a hit. Totally my favorite.

  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 🙂

    1. Absolutely– leave out the cinnamon and cinnamon chips and I’d say increase the vanilla to 2 teaspoons.

      1. Made these in simple vanilla. 
        They were just the way i wanted.
        you are a magician 😀

  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.

    1. 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? 

    1. 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.

    2. 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.

    1. Yes to strawberry scones! So, I have these strawberry lemon scones and these blueberry scones. You can sub in chopped strawberries for the blueberries if you’d like.

  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 :)) 

    1. Hi Nancy, how about trying a flax egg substitute here? The texture of the finished scones may be a little different, but still delicious.

      1. I never use eggs and used the flax substitute (1 tbsp to 3 tbsp water) and it worked well in this recipe.

  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! 

    1. 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!

    1. I haven’t, actually.

      1. I will try it soon and report back! Thanks!

  20. Alexia Higbee says:

    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. 

    1. This sounds interesting.  What size pan would you use?

  22. Bet @ Bet On Dinner says:

    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. 🙂

    1. I haven’t! But now I definitely need to. Can you buy them online?

      1. Bet @ Bet On Dinner says:

        Yes! I’m so spoiled by Amazon that I hate paying for shipping, so I usually wait for a sale or free/reduced shipping on KA and then stock up. 😉

  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?

    1. The oven temperature will remain the same, but the bake time would probably be closer to 15-18 minutes.

  25. Donna Jaeger says:

    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!

    1. Your version sounds unbelievable!

  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 ; )

    1. Hi Nancy! Thank you so much! I wouldn’t change a thing about the recipe if you add any nuts.

      1. Thanks for your reply Sally,
        I made them this afternoon, and they were delicious!
        : )
        Happy baking.

  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.

    1. Glad you liked them and found the instructions helpful!!

  28. Hi Sally! 

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


    1. Oops! Light or dark brown sugar*

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

      1. 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? 

      2. 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.

  29. I have a ton of zucchini to use but also have cinnamon chips on hand…any suggestions on if these could be turned into zucchini cinnamon chip scones? Worried that adding 3/4-1c of shredded zucchini would make them too moist.

  30. Hi Sally. I finally made these Sunday morning and omg so good. My partner has told me I’m not allowed to eat any more of it because he wants it all, lol.

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