These fresh from the oven Easy Cinnamon Chip Scones are the perfect breakfast treat. They’re jam-packed with cinnamon flavor!
It’s the holiday, so let the baking begin!
I’m in my kitchen baking more often during the holidays for sure. Cookies, cakes, brownies, pies. It’s always something. And not just desserts. Breakfast things like fresh scones, muffins and cinnamon rolls are often on the menu too. Let’s just say, January is usually a tough month at the gym…but oh so worth it!
Growing up, scones really didn’t seem to be as popular as they are today. You can now find them easily at local coffee shops and bakeries, when back in the day they weren’t all that common where I lived.
What is a scone?
A scone is a small lightly sweetened biscuit-like cake that’s made from flour, butter, and milk. Scones originated in Scotland.
Store-bought scones can be good, but making them at home and enjoying them fresh from the oven…priceless. And they’re so incredibly easy to make too. Once you try them, I guarantee you’ll have a hard time going back to store-bought.
I LOVE all flavors of scones. I also love stretchy pants. Coincidence you might say. But my favorite scone flavor is cinnamon chip.
Easy Cinnamon Chip Scone Ingredients
• ground cinnamon
• baking powder and salt
• frozen, shredded unsalted butter
• heavy cream
• vanilla extract
• cinnamon chips
I’ve always adored the warm flavor of cinnamon. Just something so cozy about it, especially during the holiday season. And these Cinnamon Chip Scones are loaded with cinnamon flavor. I’ve included some ground cinnamon and some delicious cinnamon chips. I sometimes find my Hershey’s Cinnamon Chips at Walmart, but if they don’t have them, I order them online.
Hope you give these scones a try. They’ll be perfect this holiday season and all year round with your morning tea or coffee. Enjoy!
A Few Cook’s Notes for Easy Cinnamon Chip Scones Recipe:
I make my scones with shredded frozen butter. I’ve learned the colder the butter the better. It ensures a flaky, moist scone.
I also chill my scones in the freezer for 15 minutes after I cut them into wedges and before baking.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp salt
- 1/2 cup (one stick) unsalted butter, frozen and shredded
- 1/2 cup heavy cream, plus a bit extra for brushing the tops of the scones
- 1 large egg
- 1 tsp. vanilla extra
- 1 cup cinnamon chips
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
- Place the flour, sugar, baking powder, ground cinnamon and salt in a large bowl. Whisk together. Add the butter and cut in with two forks or a pastry cutter until mixture resembles pea sized crumbs.
- In a small bowl, whisk together heavy cream, egg and vanilla. Add to dry mixture along with the cinnamon chips. Mix until dough forms a thick clump.
- Pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place tray in freezer for 15 minutes.Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Remove from oven and let cool on wire rack.Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.
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