Description
Delight in these best cinnamon scones studded with sweet cinnamon chips, featuring a tender crumb and a lightly crunchy sugar topping. Perfectly balanced with warm cinnamon spice and buttery richness, these scones are an irresistible treat for breakfast or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Wet Ingredients
- 6 Tablespoons salted butter (cold)
- ½ cup half and half
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins and Toppings
- 1 cup cinnamon chips
- 1–2 Tablespoons raw turbinado sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the scones.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and sea salt until evenly mixed.
- Cut in Butter: Add the cold, salted butter to the dry ingredients. Use a fork, pastry cutter, or your hands to cut the butter into the flour mixture until it resembles coarse crumbs with small chunks of butter still visible.
- Add Wet Ingredients: Pour in the half and half, crack the egg into the bowl, and add the vanilla extract. Stir until the mixture just comes together into a dough. It will look crumbly but should clump together when squeezed.
- Incorporate Cinnamon Chips: Fold in the cinnamon chips evenly throughout the dough for bursts of cinnamon sweetness.
- Shape Dough: Turn the dough onto a well-floured surface or pastry slab. Pat and shape it into a round circle approximately 10 inches in diameter.
- Transfer Dough: Carefully transfer the dough round onto the prepared baking sheet.
- Cut Scones: Using a knife, cut the dough into eight equal triangular pieces: cut in half vertically, then horizontally, then cut each quarter diagonally once to make eight.
- Add Sugar Topping: Sprinkle the top of the dough pieces with raw turbinado sugar, pressing gently so it adheres.
- Separate Scones: Gently separate the cut scones and space them evenly on the baking sheet to allow for expansion during baking.
- Bake: Bake in the preheated oven for 16-20 minutes, or until the scones look set and lightly golden on the edges.
- Cool and Serve: Remove from oven and transfer the scones to a wire rack to cool slightly, or serve warm for the best flavor and texture.
Notes
- Use cold butter to create flaky layers in the scones.
- Be careful not to overmix the dough to keep scones tender.
- For added flavor, you can sprinkle a little extra cinnamon on top before baking.
- Serve these scones warm with butter, honey, or your favorite jam.
- Store baked scones in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 16-20 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Keywords: cinnamon scones, cinnamon chips, breakfast scones, sweet scones, easy scone recipe, homemade scones
