Cinnamon Chip Scones: A Delicious Treat for Every Occasion

There’s something about the warmth of freshly baked scones that makes one long for cozy moments—perhaps curled up on the couch with a cup of tea, indulging in old movies under a soft blanket. While this indulgence may not be a daily luxury, whipping up a batch of scones and sneaking bites on the go—whether between school runs or errands—adds a special touch to the busy day.

Scone recipes are some of my absolute favorites to create, whether it’s a refreshing lemon-raspberry scone in spring, glazed apple scones in autumn, or the timeless classic vanilla bean scones. However, these cinnamon scones entice me with the intoxicating aroma reminiscent of homemade cinnamon rolls. They embody that same warmth and comfort, making them perfect companions for a quiet afternoon with tea or a busy day shuttling children to their activities.

Why You’ll Love These Cinnamon Scones

Previously, I experimented with cinnamon chips in my scones, the outcome being delightful. This time, I aimed to elevate the cinnamon experience even further. Drawing inspiration from King Arthur Flour, I enriched these scones with layers of flavor: a cinnamon-sugar filling and a cinnamon glaze—on top of cinnamon baking chips folded into the dough. This recipe encompasses cinnamon’s robust essence in three distinct forms, making every bite a sweet, flavorful delight. If you adore snickerdoodles, cinnamon swirl bread, or any treat where cinnamon takes center stage, these scones will be a tantalizing treat!

How to Make My Cinnamon Scones

The addition of a cinnamon-sugar filling does require a few extra steps than a typical scone, but trust me, the final product is worth it!

Ingredients You’ll Need

For the scone dough:

• ⅓ cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 8 tablespoons cold unsalted butter (divided)
• ½ cup sour cream
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• ½ cup cinnamon chips

For the filling:

• ⅓ cup light brown sugar
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons corn starch

For the glaze:

• 3 tablespoons melted unsalted butter
• 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon milk

Making These Scones

Begin your journey by prepping the dough. In a medium bowl, whisk the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

Melt one tablespoon of the butter and set aside. Cut the remaining butter into pieces, using a pastry cutter or two knives to blend it into the dry mix until it resembles coarse meal.

In another bowl, whisk the sour cream or yogurt, egg, milk, and vanilla. Stir this mixture into the flour mix until clumps begin to form, then fold in the cinnamon chips.

Next, press the dough against the sides of the bowl to form a cohesive ball. Roll the dough out onto a floured surface into a 7×14-inch rectangle. Brush the top with the reserved melted butter.

Stir together the filling ingredients until well mixed, sprinkle this over the dough, and gently press down to adhere.

When folding the dough, start from one short side, folding it to the center, and repeat with the other side. Shape the dough gently into a circle, then cut into 8 triangles.

Arrange the scones on a lined baking sheet, spacing them an inch apart. Bake at 400°F for 15-17 minutes or until golden. Allow them to cool for about 10 minutes, then whisk together the glaze and drizzle over the warm scones.

Storage and Freezing Tips

Store the scones in an airtight container at room temperature for 2-3 days. For longer-term storage, freeze them either pre- or post-baking. To freeze before baking, position the cut triangles on a lined baking sheet and freeze until solid. Transfer them to a zip-top freezer bag and store for up to three months.

When ready to bake, simply place the frozen scones on a lined baking sheet and follow the traditional baking instructions, allowing for an additional minute or two as needed. If freezing after baking, allow the scones to cool, then store in a container or bag for up to a month. Reheat by microwaving for 30-60 seconds on a microwave-safe plate.