Cinnamon Chip Scones

I spend most weekends baking, mostly for blog projects that often get pawned off on my coworkers. For as many cupcakes that I bake and bring into work, I’ll maybe sample one, just to see if I think they’re worthy of sharing outside the family. If not, they stay home, and we eat them. And by we, I mean Jay and the bambino. As much as I love cupcakes, and cake in general, it’s surprisingly easy for me to resist eating them. Cookies are a different story, which is why I try not to make them too often. I also especially love treats like scones, though I don’t make them that often either. I couldn’t recall the last time I made scones, so I picked up some cinnamon chips and made Cinnamon Chip Scones.

Cinnamon Chip Scones

They’re not overly sweet, nor are they like your typical cake-y scones that most coffee shops offer. These are more like sweet biscuits or shortcakes.

Cinnamon Chip Scones

Which means they’re a perfect vehicle for scads of butter.

Cinnamon Chip Scones

You could eat them plain too, I suppose. Dunk them in some tea or coffee.

These were another treat I only sampled one of, and it wasn’t because of any amazing willpower on my part. I kind of forgot about them after the one I had, and by the time I went back for another, they were gone. Luckily I have plenty of cinnamon chips left, so I could make these again soon.

Yield: 9-12

Cinnamon Chip Scones

Cinnamon Chip Scones
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes


  • 2 C flour
  • 3 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbsp. unsalted butter, cold and cut into pieces
  • 1/2 C cinnamon chips
  • 1 large egg, lightly beaten
  • 1/2 C + 2 Tbsp. heavy cream, divided
  • 1 Tbsp. cinnamon-sugar


Preheat the oven to 400 degrees F.

Whisk together the flour, 3 Tbsp. sugar, baking powder, and salt. Cut in the butter using two knives or a pastry cutter, until the mixture looks like coarse crumbs. Stir in the cinnamon chips.

Combine the beaten egg and the 1/2 C heavy cream, then stir into the dry mixture with a fork, until just moistened.

Turn the dough out onto a lightly floured surface, and knead 12-15 times, or until almost smooth (the dough will be rather crumbly initially). Pat or roll out to a 1/2-inch thickness. Cut scones as desired, either with a knife or a floured 3-inch biscuit cutter.

Place the scones on an ungreased baking sheet. Brush the tops with the 2 Tbsp. of heavy cream, then sprinkle with cinnamon sugar (to make, simply combine 1/4 tsp. with 1 Tbsp. sugar). Bake for 12-15 minutes or until golden brown on top.

Remove from the baking sheet and cool 5 minutes on a wire rack before serving.


Recipe Source: BHG New Cookbook (Plaid)

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And for those of you in Brookings…I’m doing a cooking demonstration next week, at The Carrot Seed Kitchen Company. The info is there in the link, so if you’d like, come out and enjoy some food, cooked by me!