Cinnamon Scones are tender, soft scones with crisp edges made with butter, sour cream, and cinnamon chips topped with a sweet cinnamon glaze.
Is there a cozier breakfast than a cup of coffee and a warm Baked Good? Instead of making muffins or quick breads, why not try some fresh baked Scones? These cinnamon-flavored homemade scones will turn you into a scone fan for life. For more fall flavored scones, try my Maple Scones and Pumpkin Scones recipes next!
Table of contents
Sabrina’s Cinnamon Scones Recipe
My Cinnamon Scones are soft and buttery inside, while crumbly and crunchy outside, with three layers of cinnamon goodness. They start with warm ground cinnamon added to my rich, sour cream scone dough. Then you fold in special cinnamon baking chips to get melty cinnamon throughout. Finally they are topped with a drizzle of glaze made with another teaspoon of cinnamon. Every bite is literally bursting with a sweet, warm cinnamon flavor!
These sweet spiced scones might sound like cinnamon overload, if such a thing is even possible. However, the richness from the butter, egg, and sour cream and the sweetness from the sugar actually tame the aromatic bitterness of cinnamon. The result is Cinnamon Chip Scones with perfectly balanced buttery, warm, and sweet flavors that pair beautifully with a hot cup of coffee or tea.
Ingredients
- Flour Mixture: The flour base of your scones will be 2 cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of baking soda that will make for fluffy scones. You’ll also add ½ teaspoon of salt to balance out all the sweet flavors.
- Sugar: To sweeten your scones, simply add ⅓ cup of sugar. That is just the right amount to make for a sweet treat, and still allow the cinnamon to be the star.
- Sour Cream: The sour cream adds moisture to the scone dough and adds a slight tangy flavor. The acid in the sour cream also helps the dough rise better for fluffier, more tender scones.
- Unsalted Butter: Cold butter is one of the most important ingredients in these scones. It makes the scones flaky and light, plus it helps balance out the sweetness of the cinnamon chips and sugar.
- Ground Cinnamon: I used 2 teaspoons of ground cinnamon in the dough and 1 teaspoon in the glaze so it is packed with the warm, aromatic spice. It’s just the right amount so you get plenty of cinnamon flavor without overpowering the buttery goodness of scones.
- Cinnamon Chips: These fancy sweet morsels stay creamy while holding their shape as they bake, like chocolate chips, and are bursting with cinnamon flavor. You can find cinnamon baking chips during the fall and winter holiday season at most grocery stores. However, when they are out of season, you may have to go to a store that sells special baking supplies or order them online.
- Heavy Cream: Brushing your scones with heavy cream and sprinkling on a little sugar adds a touch more sweetness and gives them a crispy, perfectly browned crust.
Kitchen Tools & Equipment
- Food Processor: The dough is combined in a food processor similar to a pie dough so that the butter stays cold. You could also use a pastry cutter or fork, just try not to handle it too much with your hands.
- Baking Sheet: I baked these scones on a baking sheet. You can use any large baking pan with a flat bottom.
How to Make Cinnamon Scones
Time needed: 1 hour and 15 minutes.
- Make the Dough
Sift flour, ⅓ cup sugar, baking powder, baking soda, cinnamon and salt by pulsing in a large food processor. Add butter, pulsing until crumbs form. Keep pulsing as you add the sour cream and egg, mixing until it forms large clumps.
- Knead the Dough
Transfer dough to a floured surface and fold in cinnamon chips. Knead into a ball then press into a large circle.
- Shape and Chill
Cut into 8 even wedges, like a pizza, and place wedges on a baking sheet lined with parchment paper. Chill, covered, in the fridge for at least 20 minutes.
- Prep for Baking
Preheat the oven while the dough chills. Brush the tops of the scones with heavy cream and sprinkle coarse sugar over the dough.
- Bake the Scones
Bake for 16-18 minutes. Cool 5 minutes before transferring to a rack to cool completely.
- Make the Glaze
Whisk the sugar, milk and cinnamon until combined. Add sugar or milk as needed to get desired consistency.
- Glaze the Scones
Once scones are completely cooled, drizzle glaze over them. Serve when the glaze is dry, about 20 minutes.
Can you make scones ahead of time?
Yes! Baked scones without the glaze will keep well in the freezer for months. The dough can be made a day in advance and refrigerated overnight or frozen wrapped tightly in plastic for a month. It’s best to shape the dough before freezing or refrigerating so you don’t have to handle it and risk melting the butter in your hands. If it’s already shaped, you can bake them from frozen, adding a couple minutes to the baking time as needed.
Nutritional Facts
How to Serve Cinnamon Chip Scones
A cross between a quick bread and a light cake, Cinnamon Chip Scones can be served many ways. This scone recipe can be for breakfast or brunch, and they are sweet enough for dessert.
- Drinks: Of course, a tasty scone is the perfect sweet treat with just a cup of Hot Cocoa, black coffee, or your favorite hot tea.
- Toppings: Try them with homemade cinnamon butter, regular salted butter, or a nut butter like almond butter or chocolate hazelnut spread. They would also taste great with a tangy, creamy topping like Creme Fraiche or cream cheese.
Baking Tips & Tricks
Use Cold Butter
The secret to making a good scone is to use cold wet ingredients. Cold butter is especially important because you want it to melt slowly as the scones bake to prevent them from spreading. If your butter starts melting as you knead and shape the scones (it will start to feel greasy), pop it into the refrigerator for 20-30 minutes before baking.
How to Cut Butter Into Flour
If you don’t have a food processor, you can cut the butter into the flour a couple different ways. You can use two butter knives, a pastry cutter, or just rub the butter into the flour with your hands. To keep from handling it too much and melting it, freeze the butter and grate it instead of dicing. Grated butter is easier to incorporate into the dough quickly, which is important especially if you are using your hands.
Test your Baking Powder
Test baking powder by adding ½ teaspoon of baking powder to ¼ cup of boiling water. It should start fizzing otherwise it’s inactive and needs to be replaced.
How to Store
Serve: These scones will stay fresh at room temperature for up to 4 days. Cover loosely and store in a cool, dry place.
Store: Keep scones longer in an airtight container lined with paper towels for up to 1 week. Reheat in the oven or microwave for a fresh baked taste
Freeze: You can either wrap baked scones individually in plastic wrap or freeze on a baking tray for one hour. Then place in a sealed freezer safe bag and freeze for up to 6 months. Unwrap and thaw at room temperature before warming to serve.
Frequent Questions
If your butter is super cold and you still get tough scones, it could be your baking powder or baking soda. Older, stale baking ingredients will affect how quickly dough rises, and sometimes don’t activate at all
The dough should be drier and when it comes together when pressed it’s okay if some flaky crumbs come off. If your dough is too sticky or wet, try refrigerating it to chill the butter again. You don’t want to knead the dough too much or handle it with your warm hands because it melts the butter.
Recipe Card
Ingredients
Cinnamon Chip Scones:
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , frozen and diced
- 1/2 cup sour cream
- 1 large egg
- 2 cups cinnamon chips
- heavy cream , for brushing
Cinnamon Glaze:
- 2 cups powdered sugar
- 2-3 tablespoons whole milk
- 1 teaspoon cinnamon
Instructions
Cinnamon Chip Scones:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon and salt to a large food processor.
- Pulse a couple of times to "sift".
- Add butter and pulse until it resembles small crumbs.
- Add sour cream and egg and pulse until large clumps form.
- Remove to a flour covered surface, add in the cinnamon chips and knead into a ball.
- Pat into an 8 inch circle with your hands.
- Cut into 8 wedges. Place onto baking sheet.
- Cover lightly with plastic wrap and refrigerate for 20 minutes.
- Brush tops with heavy cream and sprinkle coarse sanding sugar over the dough.
- Bake for 16-18 minutes.
- Cool for 5 minutes before removing from baking sheet.
Cinnamon Glaze:
- Whisk together powdered sugar, milk and cinnamon in a small bowl.
- Drizzle over the scones and let dry for 20 minutes.
Nutrition
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Variations
- Spices: You can make these with other fall spices like nutmeg, ground cloves, cardamon, or Pumpkin Pie Spice. You want to use about 2 – 2 ½ teaspoons of ground spices total, so replace the cinnamon or make a mixture to your taste.
- Coffee Glaze: If you are a coffee lover, replace the milk in the glaze with 3 tablespoons of espresso or strong coffee and add ½ teaspoon vanilla extract.
- Maple: Maple and cinnamon are a favorite fall combo. Swap the whole milk in the glaze for 2 tablespoons maple syrup and 1 tablespoon heavy cream or half and half.
- Heavy Cream: Instead of milk in the glaze, use heavy cream, half and half, or buttermilk for a richer flavor. You can also brush tops of scones with egg white instead of the heavy cream for a shinier finish.
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