1. Can I use regular chocolate chips instead of cinnamon chips?

Yes! While cinnamon chips offer that signature spiced flavor, semisweet or white chocolate chips work well too. Just note that the final taste will be sweeter and less spiced.

2. How do I stop my scones from spreading too much in the oven?

Chill the shaped dough for at least 15 minutes before baking. Cold dough holds its shape better and creates taller, flakier scones. Over-handling or warm butter can also cause excess spreading.

3. What’s the best way to store leftover scones?

Store cooled Cinnamon Chip Scones in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat briefly in the oven or microwave for fresh-baked texture.

4. Can I freeze the scones before baking?

Absolutely. Freeze the unbaked wedges on a tray until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding 2–3 minutes to the baking time.

5. Can I make these scones smaller or into mini versions?

Yes! Cut the dough into 16 mini wedges instead of 8 large ones. Reduce baking time to about 12–14 minutes. Perfect for brunch platters or portion control.

6. Do I have to use coffee icing?

Nope! Try vanilla or maple glaze, or skip icing altogether. The cinnamon chips bring plenty of flavor, so the scones are still delicious without any topping.

7. Can I make these scones vegan?

With some tweaks, yes. Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and non-dairy cream like oat or almond. Be sure to check that your cinnamon chips are dairy-free.

8. Why is my dough so sticky or too dry?

Scone dough can be finicky. If it's too sticky, add a bit of flour. Too dry? Add 1–2 tablespoons more cream. Weather and ingredient brands can affect moisture, so adjust as needed.

9. Can I use whole wheat flour instead of all-purpose?

You can swap up to 50% of the flour for whole wheat without compromising too much texture. Full whole wheat can make the scones denser, so increase the cream slightly.

10. What’s the secret to perfect Cinnamon Chip Scones?

Keep everything cold—especially the butter. Don’t overwork the dough. And let the shaped scones chill before baking. These steps ensure flakiness, height, and amazing texture.

Cinnamon Chip Scones: 7 Secrets for Flaky, Buttery Perfection

Description

These Cinnamon Chip Scones are golden on the outside, tender and flaky inside, bursting with warm cinnamon-chip swirls, and topped with a sweet coffee glaze. They’re freezer‑friendly, customizable, and perfect for breakfast, brunch, or cozy snacking!

Ingredients

Scale

Dry Ingredients

2 cups (250g) all‑purpose flour (spooned & leveled)
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt

Cold / Wet Ingredients & Sweeteners

½ cup (8 Tbsp; 113g) unsalted butter, frozen
½ cup (120ml) heavy cream (plus 2 Tbsp for brushing)
½ cup (100g) packed light or dark brown sugar
1 large egg
1½ teaspoons pure vanilla extract
1¼ cups (225g) cinnamon chips

Topping & Icing

Coarse sugar (for sprinkling)
Coffee Icing:
• 1 cup (120g) confectioners’ sugar
• 3 Tbsp strong black coffee
• ¼ teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk together the flour, baking powder, ground cinnamon, and salt in a large bowl.
Grate the frozen unsalted butter into the flour mixture using a box grater. Use a pastry cutter, two forks, or your fingers to combine until you have pea‑sized crumbs.
In a separate bowl, whisk together the heavy cream (½ cup), brown sugar, egg, and vanilla extract.
Pour the wet mixture over the dry ingredients, add the cinnamon chips, and mix just until everything is moistened. Dough should be sticky. Adjust: add a bit more flour if too wet, or a tablespoon or two of cream if too dry.
Turn the dough out onto a floured surface, gently bring into a ball, and press into an 8‑inch disc. Cut into 8 wedges.
Brush the tops with the reserved heavy cream, sprinkle with coarse sugar. Refrigerate the shaped wedges for at least 15 minutes to prevent over‑spreading.
Bake for 22‑25 minutes, or until the edges are golden and the tops lightly browned. Remove from oven and let cool a few minutes.
While warm, whisk together confectioners’ sugar, black coffee, and vanilla to make the coffee icing. Drizzle over scones.

Notes

Freeze Before Baking: Freeze shaped wedges for about 1 hour on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to bake time.

Freeze After Baking: Cool baked scones, freeze without icing. To reheat, microwave briefly or warm in 300°F (149°C) oven. Apply icing after reheating.

Overnight Option: Prepare through step 4 (mixing), then cover and refrigerate overnight. Proceed next day from shaping and baking.

Texture Tips: Use very cold butter; don’t over‑mix dough; chill shaped dough to prevent spreading.

Customizations: Try vanilla or maple glaze, add nuts or dried fruit, make mini scones, gluten‑free or dairy‑free swaps.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast / Brunch / Dessert
Method: Baking
Cuisine: American / Bakery Style

Nutrition

Serving Size: 1 scone
Calories: ~ 460 kcal
Sugar: ~ 27‑33 g
Sodium: ~ 350‑500 mg
Fat: ~ 30‑32 g
Saturated Fat: ~ 15‑18 g
Unsaturated Fat: ~ 5‑6 g monounsaturated + ~1 g polyunsaturated
Trans Fat: ~ 0‑1 g (very low)
Carbohydrates: ~ 70‑77 g
Fiber: ~ 2‑3 g
Protein: ~ 7‑10 g
Cholesterol: ~ 115‑130 mg