How To Make Cinnamon Chip Scones
Filled with the warming flavors of cinnamon spice plus cinnamon chips, these delightful Cinnamon Chip Scones turn out buttery, topped with coffee icing!
- 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
- 2½tspbaking powder
- ½cupbutter,(1 stick) unsalted, frozen
- ½cupheavy cream,(120 ml), plus an additional 2 tbsp for brushing
- ½cuplight brown sugar,or dark brown sugar, packed
- 1large egg
- 1½tsppure vanilla extract
- 1¼cupscinnamon chips
- coarse sugar,for topping
For Coffee Icing:
- 1cupconfectioners’ sugar
- 3tbspstrong black coffee
- ¼tsppure vanilla extract
Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer while mixing the wet ingredients together.
Whisk ½ cup of heavy cream, brown sugar, egg, and vanilla extract together in a small bowl.
Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work the dough into a ball as best it can be done. The dough will be sticky.
If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush the scones with the remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (This can be done before or after refrigerating in the next step.)
Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).
Bake for 22 to 25 minutes or until golden brown around the edges, and lightly browned on top.
Remove from the oven and cool for a few minutes while preparing the icing.
Whisk the icing ingredients together.
Drizzle over the warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping them with icing. Prefereably, freeze them in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes. When ready to serve, top with lemon icing.
- Overnight Instructions: Prepare the scones until brushed with the heavy cream before refrigerating. Cover and refrigerate overnight. Continue with the recipe on the following day.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
- Calories: 426.43kcal
- Fat: 18.16g
- Saturated Fat: 11.03g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.88g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 66.03g
- Fiber: 11.37g
- Sugar: 25.96g
- Protein: 5.25g
- Cholesterol: 74.13mg
- Sodium: 278.55mg
- Calcium: 333.75mg
- Potassium: 158.63mg
- Iron: 3.46mg
- Vitamin A: 171.15µg
- Vitamin C: 0.84mg
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