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Cinnamon Scones

These Cinnamon Scones will remind you of a decadent version of cinnamon toast. The scones are sweet, tender, and full of cinnamon goodness!

Prep Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1/2 cup cinnamon chips I use Hershey's cinnamon chips
  • 1 cup heavy cream
  • For the cinnamon sugar topping:
  • 1 tablespoon heavy cream
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  2. 2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
  3. 3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into triangles or use a biscuit cutter. Press scraps back together and cut additional scones until dough is used up.
  4. 4. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, brush scones lightly with heavy cream. Sprinkle scones with cinnamon/sugar mixture. Bake scones for 12-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack and serve.
  5. Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.