Cinnamon Chip Scones
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I have had this scone recipe bookmarked for a while now and just now got around to making them because I couldn’t find cinnamon chips anywhere. Two weeks ago I finally spotted them in the grocery store and grabbed several bags. I made some addicting crispy cinnamon coin cookies first, but still had plenty to try these cinnamon chip scones.
The cinnamon chips give these scones an extra kick of flavor that cinnamon alone just can’t do. My family enjoyed these scones on Christmas morning with my husband exclaiming that these were his favorite out of all the scones we have tried! 🙂
These tender scones bursting with melty, warm cinnamon chips are sure to be a hit with your entire family.
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Cinnamon Chip Scones
- 3 1/4 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup cold butter, cut into 1/4-inch cubes
- 1 cup heavy cream, plus 1-4 tablespoons
- 2 cups cinnamon baking chips
- 1 tablespoon turbinado sugar
- 3/4 cup confectioners’ sugar, sifted
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- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- Place flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
- Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
- Stir heavy cream into the flour mixture, adding up to 2 additional tablespoons of heavy cream just until moistened. Fold in cinnamon chips and knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. Divide dough in half. With lightly floured hands press each half of dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 6 wedges. Repeat with remaining dough.
- Place wedges on the prepared baking sheet. Brush the scones with 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar.
- Bake in preheated oven 10 to 13 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
- While the scones are cooling, make glaze. Combine 1 tablespoon heavy cream, and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.