How To Make Cinnamon Chip Scones
Filled with the warming flavors of cinnamon spice plus cinnamon chips, these delightful Cinnamon Chip Scones turn out buttery, topped with coffee icing!
Serves:
Ingredients
- 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
- 2½tspbaking powder
- 1tspcinnamon,ground
- ½tspsalt
- ½cupbutter,(1 stick) unsalted, frozen
- ½cupheavy cream,(120 ml), plus an additional 2 tbsp for brushing
- ½cuplight brown sugar,or dark brown sugar, packed
- 1large egg
- 1½tsppure vanilla extract
- 1¼cupscinnamon chips
- coarse sugar,for topping
For Coffee Icing:
- 1cupconfectioners’ sugar
- 3tbspstrong black coffee
- ¼tsppure vanilla extract
Instructions
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Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.
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Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
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Place in the refrigerator or freezer while mixing the wet ingredients together.
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Whisk ½ cup of heavy cream, brown sugar, egg, and vanilla extract together in a small bowl.
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Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
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Pour onto the counter and, with floured hands, work the dough into a ball as best it can be done. The dough will be sticky.
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If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.
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Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
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Brush the scones with the remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (This can be done before or after refrigerating in the next step.)
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Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
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Meanwhile, preheat the oven to 400 degrees F.
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Line a large baking sheet with parchment paper or a silicone baking mat.
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After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).
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Bake for 22 to 25 minutes or until golden brown around the edges, and lightly browned on top.
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Remove from the oven and cool for a few minutes while preparing the icing.
Coffee Icing:
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Whisk the icing ingredients together.
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Drizzle over the warm scones.
Recipe Notes
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping them with icing. Prefereably, freeze them in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes. When ready to serve, top with lemon icing.
- Overnight Instructions: Prepare the scones until brushed with the heavy cream before refrigerating. Cover and refrigerate overnight. Continue with the recipe on the following day.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Nutrition
- Calories: 426.43kcal
- Fat: 18.16g
- Saturated Fat: 11.03g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.88g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 66.03g
- Fiber: 11.37g
- Sugar: 25.96g
- Protein: 5.25g
- Cholesterol: 74.13mg
- Sodium: 278.55mg
- Calcium: 333.75mg
- Potassium: 158.63mg
- Iron: 3.46mg
- Vitamin A: 171.15µg
- Vitamin C: 0.84mg
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