Cinnamon chip scones, coming right up!
I got this scone recipe from a friend’s sister and it’s absolutely delicious. I’ve said before that I’m not usually a big pastry or scone fan — pastries can be too bready and scones often run dry — but these are different.
Imagine a scone with real cinnamon flavor throughout. Cinnamon chips add a warm, sweet burst in every bite. I love cinnamon and we go through it constantly, so these were an easy win for me.
I eat chocolate chips by the pound in yogurt, pancakes, oatmeal and ice cream, so I wondered whether I’d feel the same about cinnamon chips. They’re not the same as plain chips — they have a spiced sweetness that’s great mixed into baked goods.
Alone, I didn’t snack on the cinnamon chips the way I might on chocolate, but when folded into the dough they shine. I topped each scone with raw turbinado sugar for a crunchy finish — a little coarse sugar really elevates the texture and appearance.
These scones were moist and soft rather than dry, with a slight chew and plenty of cinnamon flavor. The chips distribute little pockets of spice throughout, and the coarse sugar on top adds a pleasant crunch.
Whether you’re a scone person, a pastry person, or just someone who loves breakfast treats, these are worth making. They’re great for breakfast or brunch, and I’ve even served them for dinner. Spread with jam, butter or nut butter, they’re versatile — or crumble them on top of oatmeal for a sweet twist.
Cinnamon Chip Scones
16
scones
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Ingredients
- 3 1/4 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cups cold butter
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3/4 cup cinnamon chips
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Cut in the cold butter until the mixture resembles coarse crumbs.
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Stir in the buttermilk and vanilla, then fold in the cinnamon chips. Turn the dough onto a lightly floured surface and knead gently to bring it together.
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Divide the dough in half and pat each portion into a 7-inch circle. Brush with melted butter and sprinkle with coarse sugar. Cut each circle into 6 or 8 wedges.
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Bake at 425°F for 13–15 minutes, until golden. Cool slightly before serving.
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Make these for breakfast or brunch, or serve them at dinner the way I sometimes do. Spread with jam, butter or nut butter, or crumble over oatmeal for a sweet treat. They also pair nicely with coffee or tea.
[photos by sarah fennel]