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
Scale
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
