Cinnamon Chip Scones

Cinammon SconesScone

Perfect for a weekend brunch.


For the homemade cinnamon chips:

  • 2/3 cup granulated sugar
  • 3 tbsps. ground cinnamon
  • 2 tbsps. vegetable shortening
  • 2 tbsps. light corn syrup
  • 1/4 tsp. vanilla extract

For the scones:

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 8 tbsps. butter, cold and cut into 1/2 inch pieces
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 egg, slightly beaten
  • 1 cup buttermilk
  • 1 cup homemade cinnamon chips

For the glaze:

  • 1 cup powdered sugar
  • 3 tbsp. melted butter
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tbsp. +2 tsp. of milk


For the cinnamon chips:

Preheat oven to 200 degrees. Place a silicone mat or parchment paper on a baking sheet and spray with non-stick spray; set aside. In a bowl, combine the sugar, cinnamon, shortening, corn syrup, and vanilla extract. Mix with a fork until the mixture is uniform and crumbly. Spread on prepared baking sheet, flattening with your hands and shaping into a square about 1/4 inch thick. Bake until mixture is melted and somewhat bubbly, about 35 minutes. Cool completely. Using kitchen shears, cut into small pieces. Makes approximately 2 cups.


For the scones:

Preheat the oven to 425 degrees. In a bowl, combine the flour, sugar, salt, baking soda, baking powder, and cinnamon. Using a pastry cutter, cut in the butter until mostly mixed in. Or, do as I do and use my favorite kitchen tool, the Ninja: throw the dry mixture and butter into the Ninja and pulse a few times so it’s crumbly. Return to the bowl, and mix until just combined, the egg, vanilla extract, and buttermilk. Stir in the homemade cinnamon chips.

Sprinkle about a 1/2 cup flour onto the counter and turn the dough once or twice on the flour, and pat the dough into a rectangle about 1 1/4 inches thick. Using a pizza cutter, make 8 triangles and using a wire spatula dipped in flour, transfer the scones to a baking sheet to bake for 10-12 minutes. Remove from oven and transfer to a wire cooling rack to cool as you prepare the glaze.

For the glaze:

In a 2-cup liquid measuring cup, melt the butter & add in the powdered sugar, vanilla, cinnamon and milk whisk together and drizzle over the cooled scones.

This entry was posted in Breakfast, Scones. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s