Cinnamon Chip Scones Recipe
Introduction
Cinnamon Chip Scones are a delightful treat with a tender crumb and a sweet cinnamon twist. Perfect for breakfast or an afternoon snack, these scones come topped with a smooth vanilla glaze that adds an extra layer of indulgence. Enjoy them warm for the best flavor experience.
Ingredients
- 2 1/4 cups all purpose flour (plus 1/4 cup for flouring the counter)
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- Dash of salt
- 1/2 cup cold salted butter (plus an additional 1 tablespoon)
- 1 large beaten egg
- 3/4 cup buttermilk
- 1 cup cinnamon chips
- 1 cup powdered sugar
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk (if needed to thin glaze)
Instructions
- Step 1: Refrigerate a metal bowl for 5 minutes to get it cold.
- Step 2: Preheat the oven to 425 degrees Fahrenheit.
- Step 3: In the chilled bowl, combine the flour, baking soda, cream of tartar, sugar, and salt. Cut the cold butter into small cubes and add to the flour mixture. Use a pastry cutter to incorporate the butter until mostly mixed, leaving some small pieces.
- Step 4: Make a well in the center of the flour mixture. Add the beaten egg and buttermilk to the well. Stir gently with a wooden spoon, mixing the wet and dry ingredients just until combined. Carefully fold in the cinnamon chips.
- Step 5: Lightly flour your countertop with about 1/4 cup of flour. Turn the dough onto the floured surface and flip it so the floured side is on top. Shape the dough into a disk about 1 1/4 inches thick. Using a knife, cut the disk into 8 triangular wedges and place them on a greased cookie sheet or a nonstick baking mat.
- Step 6: Bake the scones immediately for 12 minutes. Let them cool for 3-5 minutes before glazing.
- Step 7: In a small bowl, melt 3 tablespoons of butter. Stir in the powdered sugar and vanilla extract until smooth. If the glaze is too thick, add 1-2 tablespoons of milk to reach a spoonable consistency.
- Step 8: Spoon the glaze over the warm scones, allowing it to run over the sides for a lovely finish.
Tips & Variations
- Use cold butter straight from the fridge to ensure flaky scones.
- Substitute cinnamon chips with chocolate chips or dried cranberries for a different flavor.
- For a richer glaze, add a pinch of cinnamon or a splash of cream.
- Handle the dough gently and avoid overmixing to keep the scones tender.
Storage
Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week. Reheat scones gently in a microwave or oven before serving to restore their warmth and softness. The glaze may soften after refrigeration but will remain delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for a few minutes before using to mimic buttermilk’s acidity.
How do I keep scones from drying out?
Avoid overbaking and store scones properly in an airtight container. Reheating with a slightly damp paper towel can help retain moisture if they become dry.
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Cinnamon Chip Scones Recipe
- Total Time: 27 minutes
- Yield: 8 scones 1x
Description
These Cinnamon Chip Scones are tender, buttery, and packed with sweet cinnamon chips. Perfectly flaky with a delightful vanilla glaze, they make a delicious breakfast treat or afternoon snack. The scones are simple to prepare with basic pantry ingredients and baked to golden perfection for a warm, comforting bite.
Ingredients
Dough Ingredients
- 2 1/4 cups all purpose flour (plus 1/4 cup for flouring the counter)
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- Dash of salt
- 1/2 cup cold salted butter (plus an additional 1 tablespoon)
- 1 large beaten egg
- 3/4 cup buttermilk
- 1 cup cinnamon chips
Glaze Ingredients
- 1 cup powdered sugar
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed to thin glaze)
Instructions
- Chill the Bowl: Refrigerate a metal bowl for 5 minutes to get it cold, which helps keep the butter solid for better scone texture.
- Preheat the Oven: Set your oven to 425°F (218°C) to prepare for baking the scones.
- Combine Dry Ingredients with Butter: In the cold bowl, mix the all purpose flour, baking soda, cream of tartar, sugar, and salt. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter to cut the butter in until it’s mostly mixed in but leaving small butter pieces for a flaky texture.
- Add Wet Ingredients: Create a well in the center of the flour mixture. Pour in the beaten egg and buttermilk. Using a wooden spoon, gently mix the wet ingredients into the dry just until combined, then fold in the cinnamon chips carefully to avoid overmixing.
- Shape the Dough: Flour your countertop with about 1/4 cup of flour. Turn the dough out onto the floured surface and flip so the floured side is facing up. Gently shape the dough into a disk about 1 1/4 inches thick. Using a knife, cut the disk into 8 equal triangular wedges.
- Prepare for Baking: Place the scone wedges on a greased cookie sheet or a nonstick baking mat, spacing them slightly apart.
- Bake the Scones: Bake immediately at 425°F for 12 minutes until golden brown. Remove from oven and let cool for 3 to 5 minutes.
- Prepare the Glaze: In a small bowl, melt 3 tablespoons of butter. Add powdered sugar and vanilla extract, stirring thoroughly. If the glaze is too thick to spoon, add 1-2 tablespoons of milk to thin it to a drizzling consistency.
- Glaze the Scones: Spoon the glaze over the warm scones. The glaze will naturally run over the edges, creating a sweet finish. Serve warm or at room temperature.
Notes
- Do not overmix the dough; overworking can lead to tough scones.
- Keep the butter cold to ensure a flaky texture.
- Use a light hand when folding in cinnamon chips to avoid breaking them apart.
- The glaze is best applied while scones are warm so it spreads nicely.
- Scones can be stored in an airtight container for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: Cinnamon chip scones, scones recipe, breakfast scones, cinnamon pastries, glazed scones
