Cinnamon Chip Scones Recipe

Cinnamon Chip Scones RecipePhoto by: Taste of Home Cinnamon Chip Scones Recipe Rating 5

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“These scones will melt in your mouth,” writes Barbara Humiston of Tampa, Florida. “They’re delicious hot, warm or even cold!”

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Cinnamon Chip Scones Recipe
  • Prep: 25 min. Bake: 10 min.
  • Yield: 12 Servings
    •
25 10 35

Ingredients

  • 3-1/4 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 package (10 ounces) cinnamon baking chips
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
  • Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
  • Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.

Originally published as Cinnamon Chip Scones in Simple & Delicious November/December 2007, p12

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Reviews for Cinnamon Chip Scones (25)

Cinnamon Chip Scones Recipe

Cinnamon Chip Scones

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Reviewed on Mar. 06, 2012 by juliesinfort

I made these at Christmas for the first time and they were a big hit. Soooo yummy and moist. I just made another batch & baked half; the other half I formed and cut into the 6 wedges, froze them on a plate, then wrapped them individually to freeze for other times. I see that many people feel that freezing these & then baking them right from the freezer makes them even better so I'm really looking forward to them, but bake for how long? There's quite a difference between the normal 10-3 minutes & the only other time I saw of 50 minutes. How long have others baked them (and at what temp) from the freezer?


Reviewed on Dec. 26, 2011 by Rellierae

These were a total hit with my family on Christmas morning. I'll try to reduce the butter next time. That's a lot and they were practically frying on the oven.


Reviewed on Dec. 01, 2011 by N_trigue

I haven't made these - YET (so the rating is for the cinnamon chips themselves!) ... but I wanted to reply about where to get cinnamon chips (I have an oatmeal cinnamon chip scone recipe I make all the time). A couple years ago - they were easier to get all year round. I find they are more available around Christmas. Walmart carries them, so does Jewel (in the midwest), Kroger (in the south) as well as Lowes Foods and Food Lion. I asked a local Food Lion to order a case for me one year - I think there were 12 bags in the box. You could try asking your local grocer to order these from Hershey. OR - go to the Hershey's website and at the bottom of the page there is a "locate hard to find products" and you can find a location near you that is selling them. Good Luck! (There are MANY uses for cinnamon chips!)


Reviewed on Nov. 30, 2011 by ShariWestercamp

I froze mine, too, but was getting nervous because they were hardly ready in time. They need to bake for a long time when frozen! Mine, they were a little crowded on the baking sheet, but baked for 50 minutes and were just right. So good!


Reviewed on Nov. 03, 2011 by Crave2Bake

Super yummy! Our family liked them better when I had to freeze them and bake them later, than when I made them and baked them right away! Both times yummy...just yummier after freezing!


Reviewed on Nov. 03, 2011 by Crave2Bake

I was so excited to find this recipe! First time I made these I froze them before baking, then baked at a later time straight from the freezer at same temp and a little longer time. Second time, I made them according to the recipe, baking right away. They are excellent scones both ways, but I have to say that next time I plan to make them up, freeze them, and bake them. Baking them frozen changed them slightly and my whole family agreed they were even more moist that way!


Reviewed on Oct. 20, 2011 by stephanie m

These are the best scones ever and super easy to make.


Reviewed on Sep. 15, 2011 by Anonymous28

The comment before mine (YoungChef14) was most likely in the same class I was when we made them. I will vouch for him/her; these scones really are amazing, and they aren't hard! If you're making them for a group, make extras: everyone will want them.

Go CCAT!


Reviewed on Sep. 10, 2011 by YoungChef14

I LOVED IT i made this in school it was absolutley mouth watering!


Reviewed on Aug. 21, 2011 by Purdy663

The first time I tried this recipe I was a little disappointed. It did't have enough cinnamon flavor. The scones spread out when baked making them too thin for my taste. I made them a second time and made the following changes: first I added 1 teaspoon of really good Saigon Cassia cinnamon to the dry ingredients. After forming the 7 inch circles, I then wrapped them in plastic wrap and refrigerated the discs for an hour to harden up the butter again. This helped with spreading out. They stayed much thicker like I wanted them to. Finally, I brushed them with melted butter and sprinkled raw tubinado sugar on the top. After baking and cooling, the sugar adds a bit of crunch to the scone.

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