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Cinnamon Chip Scone Recipe

Kara
Studded with delicious cinnamon chips and topped with cinnamon glaze, this is the perfect scone recipe for crisp fall days!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Bread- Muffins and Scones
Cuisine American
Servings 16 scones
Calories 273 kcal

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

Serving: 1gCalories: 273kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 252mgFiber: 2gSugar: 12g
Keyword cinnamon chip scone recipe
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