My favorite Cinnamon Scones are loaded with cinnamon flavor and topped with a sweet glaze that makes them taste reminiscent of a classic cinnamon roll!
You guys. I cannot describe in words HOW AMAZING these scones are. The idea of cinnamon chip glazed scones came to me on a whim on a random weekday a few weeks ago and they are absolutely hands down my favorite scones in the entire universe. I've been going crazy with the scone baking lately.
The glaze on top is just the icing on the cake, it really brings these scones that traditional cinnamon roll feel. I've been making these over and over, we just cannot get enough of them!
Why you'll love this recipe
- Flavor!: There's so much cinnamon flavor going on here. First there's cinnamon in the dough. Then we've got cinnamon chips folded in - which are INCREDIBLE
- Cinnamon chips have been incredibly difficult to find where I live. You can substitute white chocolate chips or just leave them out.
- Just before baking the scones are topped with a crunchy cinnamon sugar coating which totally takes them over the top.
Cinnamon Chip Scones
- Unsalted butter: Frozen or very cold.
- Cinnamon chips: If you cannot find these, substitute white chocolate chips or just leave them out.
For perfectly flaky scones, make sure the butter is cold - I like to use frozen butter! - and gently work it into the dough.
When mixing and kneading the dough, be gentle. Overworking the dough can lead to tough and dense scones. Mix just until the ingredients come together, and don't knead the dough excessively to maintain the scones' delicate texture.
Whoever you choose to serve these to, they will for sure be coming back for seconds, so you may want to make a double batch!
Scones are a baked pastry that originated in the UK. They are most often enjoyed as a breakfast, brunch or treat and known for their crumbly and tender texture.
Scones and biscuits have a very similar texture and method of preparation, but they often have slightly different ingredients and flavors. Scones might have added fruits, nuts, chocolate or spices, while biscuits tend to be more of a plain savory item.
Using very cold or frozen butter and trying to handle the dough as little as possible are top factors. Cold butter creates pockets of steam when baking, which leads to flakiness. Overworking the dough can result in tough scones, so mix gently.
Yes, you can prepare the scone dough, shape it, wrap tight in plastic wrap and refrigerate the unbaked scone dough. When you're ready to bake, simply allow to come to room temperature and slice into 8 triangles and bake as directed.
Prepare the recipe all the way up until ready to bake. Push the scone dough triangles together into a circle loosely and wrap tight with a layer of plastic wrap and then a layer of foil. Place into a large resealable bag and freeze for up to 3 months. Bake from frozen on a parchment-lined baking sheet, separating the triangles slightly. Prepare glaze and drizzle on scones after baking.
Wrap baked scones individually in a layer of plastic wrap and then a layer of foil. Place them all in a resealable, freezer-safe bag and freeze for up to 3 months. When ready to make them, you can bake them off frozen and add a few extra minutes to the bake time or thaw in refrigerator overnight and bake.
Cinnamon Chip Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tbs light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter frozen
- ½ cup sour cream
- 1 large egg
- ½ cup cinnamon chips
Cinnamon Sugar Topping
- 1 tbs granulated sugar
- 1 teaspoon cinnamon
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tbs milk or cream
- Preheat oven to 400°F and set oven rack to the middle position. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, gently toss flour, both sugars, baking powder, baking soda, cinnamon and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
- Grate frozen butter into flour mixture. Using your hands, work in the butter until the mixture is crumbly. Gently stir in sour cream mixture until just about combined. Carefully stir in the cinnamon chips. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about ¾" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet in a circle shape or in two rows (4 in each row) leaving about 1" between each one. Combine sugar and cinnamon in a small bowl and sprinkle on top of scones before baking.
- Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely.
- During this time, prepare glaze. Stir together confectioner's sugar, vanilla and milk or cream until smooth. I like to use cream because it makes a thicker glaze. Once completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon as pictured.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.