The best Homemade Cinnamon Scones Recipe (with Cinnamon Chips)! These cinnamon chip scones are buttery & moist, easy to make for breakfast or brunch, and are even better than Starbucks & Panera! Perfect to enjoy with a cup of coffee in the mornings!
Line a large baking sheet with parchment paper, set aside.
In a large bowl add flour, sugar, baking powder cinnamon and sea salt. Stir to combine.
Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!
Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
Add cinnamon chips and stir until evenly distributed.
Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 10” in diameter.
Transfer the circle of scone dough to the prepared baking sheet.
Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally. (see video)
Sprinkle the top with raw sugar and gently press it into the top of the scones.
Carefully separate the scones and spread them out evenly on your baking sheet.
Bake in the preheated oven for 16-20 minutes, or until the scones look set.
Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).
Video
Notes
Ingredient Substitutions
All-purpose flour. I honestly have not tried making these scones with any other flour besides unbleached all-purpose flour. If you try using an all-purpose gluten-free flour or another flour substitute, please report back and let me know how it goes.
Butter. Both salted and unsalted butter works well! I usually use salted, so if you opt for unsalted you may need to increase the amount of salt in the recipe by 1/4 tsp.
Half and Half. This is the only ingredient I have played around with. I have used whole milk and they turn out fabulous. I have also tried using heavy whipping cream, but I needed to add an extra 1 TBS of cream to get the dough to stick together (they still tasted perfect).
Cinnamon Chips. These are optional, but not really! Cinnamon Chips are a baking staple in my house, but they can be hard to find. This year I had to resort to buying them online because I couldn't find them in any local stores. I have had luck at Walmart, Meyer, and Smith's in the past.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
To make ahead
You can make the dough the night before and bake in the morning! Make the scone dough according to the instructions, but do not cut it (leave it as a round 10" circle). Then wrap it tightly with plastic wrap and put it in an airtight container.Then, cut and bake the cinnamon scones in the morning! This is a great way to save time in the mornings when you're groggy before you've had your coffee!