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Cinnamon Chip Scones Recipe

Cinnamon Chip Scones Recipe photo by Taste of Home

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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

Cinnamon Chip Scones

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(11-20) of 31 reviews

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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.

Reviewed on Apr. 25, 2011 by HeatherHH

These are probably the best scones that I have ever made! I think they are at their best when served warm. They are not at all dry, unlike many scones. I will definitely be making these again!

Reviewed on Jan. 28, 2011 by agnes24

This is an excellent recipe however I used chocolate chips because I cannot find cinnamon chips anywhere. They are not dry at all and the recipe is very easy. My daughter keeps asking me to make these again. Definitely a keeper.

Reviewed on Jan. 13, 2011 by lesunflower2217

These are the best scones I've ever had in my life. I know that sounds like an exaggeration, but it is true. I really like Panera's cinnamon chip scones, but these scones leave those in the dust. They are amazing hot, warm, or even cold. The texture is perfect, not too dry, very rich. The taste is out of this world. I made the recipe exact, and I did make a dozen. I would recommend a little bit longer cooking time than what the recipe calls for ( about 15-18 ). I also sprinkled course sugar, white sugar, and cinnamon on top to give it a little crunchy layer. They were fantastic.

Reviewed on Dec. 29, 2010 by ptribe

Perfect w/a cup of tea!

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