These cinnamon chip scones are soft and airy on the inside, and packed full of flavor with a crispy edge. Simple ingredients, simple steps, incredible taste.
Many of you have probably been wondering what would be my first post on my re-branded blog. 🙂 I honestly didn’t need to think too hard about it, because I knew right away that I wanted to resurface a favorite recipe that needed some updating. Years ago, I developed this scone recipe and realized that over time I’ve made tweaks to it that produced even better results.
These cinnamon chip scones are one of our favorite breakfast treats. Honestly. Especially with a cup of coffee.
Last month, I got my hands on a bounty of Hershey’s Cinnamon Chips on clearance at Walmart. This was clearly a sign that I had to make these scones. It was perfect timing as we were leaving that weekend for a beach trip with a bunch of friends. I made the scones and brought the batch with us to share. They were well received!
The trick is to not over-mix the dough and sprinkle with a little bit of sugar. Be ready to share with friends, but also be ready for them to come back for more! 😉
Cinnamon Chip Scones
Ingredients
- 3 1/4 cups flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 Tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons cold butter , diced
- 1/4 teaspoon cinnamon
- 1 cup cinnamon baking chips
- 2 cups cold heavy whipping cream
- raw sugar
Instructions
- Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicone liner. Or, use a baking stone as I prefer.
- In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon and salt. Cut the cold butter into the flour mix using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
- Stir in the cinnamon chips. Pour the whipping cream into the bowl all at once, then gently stir with a wooden spoon just until ingredients are moistened. Turn the dough out onto a lightly floured surface, or pastry mat, and knead very gently until dough forms. Do not over knead. The dough should be somewhat cracked still. Again, it is very important not to over mix.
- Divide the dough into 3 equal balls. Working with one dough ball at a time, slightly flatten into a thick 6-inch round, then cut into 8 equal triangles. Transfer the triangles to the prepared baking sheet or stone, spacing 2 inches apart. Sprinkle with raw sugar.
- Bake for 22 to 24 minutes, until golden brown. Serve warm, or at room temperature. Store in an airtight container at room temperature for up to 3 days.
The new design looks so wonderful Nikki, I love it!! Great choice for the first post too – these sound amazing and look perfectly light and tender 🙂
I made some cinnamon chip scones a while back and we LOVED them. I could eat a whole bag of cinnamon chips by myself. I love these, Nikki!
This sounds amazing! I have a question since you indicated you prefer to make on a stone. Do you let the stone cool between batches in the oven? Also, have you ever frozen these?
Hi Holly,
No, I don’t cool the stone between batches. And, yes, I’ve frozen these. They are great reheated (from frozen state) in the oven. 🙂
I love your new look! I have never made scones and they are #1 on my list to try next. These look fantastic!
LOVE the new site, Nikki!
These scones look quite delicious — I’m a huge fan of cinnamon chips!
These look wonderful, and I’ve been looking for cinnamon chips!! Now I must head to Wal-Mart and hope they are there!!!
These look so fabulous!
Mmm, these scones sound warm and delicious. I also want to say that I think the new background/layout really makes your photos pop. Just gorgeous!
what a lovely first post over here 🙂 i love scones and cinnamon chip ones are just PERFECT for mornings with a large cup of coffee!!
Cinnamon chips are basically my favorite. I hate that they are hard to find year round!! I have to stock up and hoard them 🙂 And now I can use them in these scones, yay!! Love the new site, Miss Thang!
These look so wonderful. I can’t wait to bake some up and chow down with the recommended cup of coffee!
What a great first post! 🙂
Are you the one who got several bags for 75 cents each? I remember thinking, “LUCKY!” and then being really jealous (cinnamon chips or any kind of chips don’t exist here!) And now you’ve made scones with them. Yum! Thanks for sharing them with us. They look absolutely amazing!
haha! Yes, that was me! Email me your address out there and I’ll send you a bag! 😉
Aww, that’s so nice of you! But it’s too expensive to ship stuff over here. I’ll be going to the US in June with two empty suitcases and will return with the contents from the baking aisle. 🙂 Thanks again!
haha! Well, let me know if you change your mind! (And, can’t wait to see you in Austin!)
Love love love the new site! And these scones would be perfect with my morning cup of coffee 🙂
Congratulations on your re-brand! I did it last year and it was scary at first, but it was 100% the right move–I’m sure it will be for you too. 🙂 I’ve actually never heard of cinnamon chips before. Where have I been?! But they sound perfect for scones…
I’m a huge scone lover and actually working on them for a new post right now 🙂 The new site is awesome looking, good luck!!
Thanks, Gerry! Save a scone for me! 😉
I adore cinnamon chips! But have never thought to put them into scones before. 🙂 This is a must try. I’d love these with my cinnamon spice coffee!
So… I’m making a Mother’s Day brunch and I already made two batches of my favorite blueberry muffin scone but needed another scone flavor to serve and ran across your recipe last night (yes, I know, last minute, lol). I used all my heavy whipping cream for the blueberry scones but I had 1/2 and 1/2 in the fridge. That was the only substitution I made and let me brag… these are sooooo yummy!! We had to taste them right out of the oven because of their amazing smell while baking. Everyone wanted more!! They are absolutely beautiful (which is a plus) but the flavors and textures are amazing! Plus, I love that your recipe makes a decent amount so there is no need for doubling. Thanks for adding a new recipe to my box of well loved recipes!!
Thanks for the feedback, LeAnna! We definitely love these scones, and I’m glad that even with your small substitution, they still turned out great for you! 🙂
Can you use milk instead of heavy cream? Wanted to make these today but don’t have heavy cream.
OMG, I made these scones yesterday and they were delicious!! I’ve never made scones before and can’t wait to make these again.