From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Cinnamon Chip Scones
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Instructions
1
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Combine first five ingredients in a large bowl.
2
|
Cut in the butter until the mixture forms pea sized pieces.
3
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Stir in cinnamon chips.
4
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In a separate bowl, whisk together the last three ingredients.
5
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Stir the wet ingredients into the dry ingredients. The mixture will be somewhat wet.
6
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Scoop onto parchment lined baking sheet. Bake at 375 degrees for 20 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Keep Butter Ice-Cold ❄️Use butter straight from the refrigerator and cut it into small cubes before incorporating into the flour mixture. Cold butter creates steam pockets that result in the tender, flaky texture that makes these scones irresistible.
- Don't Overmix the Dough 🧈Mix the dry ingredients and butter until the mixture resembles coarse breadcrumbs, then fold in the wet ingredients just until combined. Overworking develops gluten, which makes scones tough and dense instead of light and moist.
- Chill Before Baking ⏱️Refrigerate your formed scone dough for at least 15-20 minutes before baking to prevent spreading and ensure a tender crumb. This step is crucial for maintaining the cinnamon chips' position and maximizing that moist interior texture.
- Toast Your Cinnamon Chips 🔥Lightly toast the cinnamon chips in a dry skillet for 1-2 minutes before adding them to enhance their flavor intensity. This deepens the cinnamon aroma and prevents them from sinking to the bottom during baking.
- Brush with Half-and-Half Glaze ✨Just before baking, brush the tops of your scones with the half-and-half mixed with a touch of brown sugar for a beautiful golden crust and subtle sweetness. This creates an elegant finish while adding moisture to the exterior.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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