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Cinnamon Chip Scones Recipe
Cinnamon Chip Scones Recipe photo by Taste of Home

Cinnamon Chip Scones Recipe

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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!”
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 12 servings


  • 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


  1. 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.
  2. 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.
  3. 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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Reviewed Jan. 27, 2015

"I was very disappointed in these scones. I followed the recipe, however the dough was too dry so I had to add about another 1/4 cup of buttermilk. Rolled out to a 7' round makes these too thin. I found them to be too dry. Maybe keeping them thicker and baked a tad longer would be better. I also think some sort of icing would help with the flavor."

Reviewed Jan. 2, 2015

"Tried this recipe today. It was fabulous! They seriously are the best! Very moist also! I incorporated cinnamon while kneading and also w the sugar so delish!"

Reviewed Oct. 5, 2014

"These were fabulous! I forgot to buy buttermilk so used Fat Free Hood half n half. Added 2 tsps. cinnamon to batter recommended by a previous review and for topping a cinnamon sugar more heavy on the cinnamon. These scones are better than any I bought in any bakery. I wrapped in tinfoil and on the third day were still moist. I find Panera and Starbucks scones to be really dry. This recipe is a keeper. Next time I'll use the buttermilk to see if there is a difference in the taste. If not will go with my adjusted recipe."

Reviewed Aug. 25, 2014

"Easy to make and delicious!"

Reviewed Jul. 22, 2014

"okay so i did everything the this told me but i used super cold margarine instead of butter and i didn't have buttermilk so i used my coffeemate Italian sweet cream coffee creamer. the creamer gave it a little extra flavor in it. they were amazing! will make these again!"

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