No rolling pin or pastry cutter needed for this easy cinnamon chip scone recipe! Soft, buttery, and filled with sweet cinnamon chips, they will make any day feel special. Add cinnamon icing for an extra tasty treat!
If you’ve never tried baking with cinnamon chips before, you are missing out. Seriously, they are so yummy that I have to stop myself from eating them by the handful!
At my house, fall baking isn’t complete without at least one recipe that uses the tasty morsels. These tender scones with cinnamon chips are a new favorite. I first tried them last fall, and we love them so much that I’ve even whipped up batches of them over the summer!
The cinnamon icing makes them absolutely addicting, but they are also tasty just sprinkled with coarse sugar. Either way, you are going to want these buttery cinnamon scones in your life.
I learned the trick for melted butter scones and biscuits a few years ago, and it’s a game changer! No need to cut in cold butter or use a food processer. Just add the cooled melted butter to your cold liquid and you get instant clumps of butter. It’s magic!
Where can I find cinnamon chips?
You can find them at your local grocery store on the baking aisle near the chocolate chips. Some stores only carry them seasonally.
If your local grocery store doesn’t carry cinnamon chips, you can usually find them at Walmart either on the shelf or online. You can also order them on Amazon, but they’re pretty spendy.
How to make easy cinnamon chip scones
- PREP – Melt the butter and set it aside to cool. Line a large baking sheet (or two) with silicone liners or parchment. (You can also bake them on an ungreased baking sheet.)
- DRY INGREDIENTS – Whisk flour, sugar, salt, baking powder, cinnamon, and cinnamon chips in a large mixing bowl.
- WET INGREDIENTS – In another bowl, whisk together the cold egg, vanilla, and half & half. Add the cooled butter. It should clump up.
- COMBINE – Add the butter mixture to the dry ingredients and gently stir, forming a ball.
- FORM – Press the dough into two seven-inch circles. Cut each circle into 8 wedges.
- CHILL – Place scones two inches apart on a cookie sheet. (You can only fit 8 on one pan.) Chill them while you preheat your oven to 425°.
- BAKE – Brush the tops of the scones with milk or cream. If desired, sprinkle with coarse sugar.
Bake scones at 425 degrees for about 15 minutes, or until golden brown around the edges and set in the middle. - COOL – Let the scones cool for about 10 minutes before adding the glaze. You can just let them cool on the pan, or transfer them to a wire rack if you prefer.
- GLAZE – Whisk together the powdered sugar, cinnamon, and cream until smooth. Drizzle over the scones and serve warm.
How to store scones:
Baked scones can be stored in an airtight container at room temperature for 2-3 days. You can freeze them for 3-4 months. If you have glazed them, separate the layers with waxed paper.
PRO TIPS:
- If you use unsalted butter, add an additional 1/4 teaspoon salt to the dry ingredients.
- Make sure you let the melted butter cool a bit before adding it to the liquid.
- On the same note, you want the liquid to be very cold so that it will cause the melted butter to clump together.
- Chilling the scones before baking does help the scones rise up taller, and gives them a better texture. But if you have to skip that step, they are still sensational!
Cinnamon Chip Scone Recipe Variations:
- Rather have round scones? Simply press the dough about an inch thick and use a biscuit cutter to cut the dough into circles.
- For large scones, cut the circles into six wedges instead of eight. Increase the baking time by 3-4 minutes.
- If you want mini scones, press the dough into 4 small circles and cut each into 8 pieces. Decrease the baking time by 2-3 minutes.
More delicious scones:
- Oatmeal Scones
- Lemon Blueberry Scone Recipe
- Apple Scones
- White Chocolate Pumpkin Scones
- Peanut Butter Chocolate Chip Scones
- Raspberry White Chocolate Scones
- Lemon Scones
- Eggnog Scones
Cinnamon Chip Scone Recipe
Ingredients
Scone dough:
- ⅔ cup salted butter melted & cooled
- 3 ¼ cups all purpose flour
- ⅓ cup granulated sugar
- ½ tsp salt
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 10 oz bag Hershey’s cinnamon chips about 1 1/2 cups
- 1 large egg cold
- 1 ½ tsp vanilla extract
- 1 cup half & half cream very cold
- 1 Tbsp milk for tops of the scones
Cinnamon Icing:
- 1 cup powdered sugar
- ¼ tsp ground cinnamon
- pinch of salt
- 3-4 Tbsp heavy cream or half & half
Instructions
- Melt the butter; set aside to cool. Line two cookie sheets with silicone liners or parchment paper.
- Whisk together the flour, sugar, salt, baking powder, cinnamon, and cinnamon chips together in a large bowl.
- In a small bowl, whisk together the egg, vanilla, and half & half. Stir the melted, cooled butter into the cream mixture. It should form small clumps.
- Add the wet ingredients to the flour mixture. Stir gently just until combined, pressing the dough together into a ball.
- Divide the dough in half. Press each portion into a 7" circle on a lightly floured surface. Cut into 8 wedges with a sharp knife, bench scraper, or pizza cutter.
- Place 8 scones on each prepared baking sheet, at least 2 inches apart. Chill the scones while you preheat your oven to 425°.
- Use a pastry brush to spread milk over the top of each scone. Bake in a preheated oven at 425 degrees for about 15 minutes, or until golden brown.
- Let the scones cool for at least 10 minutes before adding the icing.
- For the icing – Whisk together all the ingredients, adding enough cream to get a thin, smooth consistency. Drizzle over the tops of the scones.
Notes
- It’s best to bake just one pan at a time. Keep the last 8 scones in the fridge while the first batch bakes.
- Instead of using icing, you can sprinkle coarse sugar over the tops of the scones after brushing them with milk.
- Leftover scones can be stored at room temperature in an airtight container for 2-3 days. They can be frozen for 3-4 months.
- To freeze the dough, flash freeze the wedges in a single layer for about 90 minutes. Then transfer them into freezer bags. Freeze for up to 2 months. You can bake them frozen, simply add a few minutes to the baking time.
Nutrition
Bursting with warm cinnamon flavor, this cinnamon chip scone recipe will win you over after one bite! They are perfect for brunch, afternoon tea, or even for dessert.