Cinnamon Scones (with Cinnamon Chips)

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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 morning!

Front view of four Cinnamon Scones (with Cinnamon Chips)


This Cinnamon Scones Recipe holds an extra special place in my heart. They are the best scones ever, they’re easy to make, and are the perfect companion to a cup of warm coffee!

Plus, for me these cinnamon scones come with a side of nostalgia! If you didn’t know, I swam my entire life, and when I got old enough, coached my summer team. One of the parents would regularly bring the coaches containers full of these warm, fresh-from-the-oven cinnamon chip scones.

Those were always the best mornings, and she was kind enough to share her recipe with me (oh so many years ago). And much like back then, these cinnamon scones are always devoured the second they come out of the oven, and my entire family absolutely adores them.

Overhead view of a Cinnamon Scone (with Cinnamon Chips) resting on a cup of coffee, with other scones around it

Cinnamon Scones: Ingredients & Substitutions  

While there are a few possible substitutions in this recipe, these truly are the best scones ever, and I do not recommend making changes!

  • 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.
  • Granulated sugarI always bake with organic cane sugar, but any granulated sugar works well.
  • Ground Cinnamon. Not all ground cinnamon is created equally. Choose a quality variety of cinnamon for the best results!
  • Butter. Again, I have not tried making these cinnamon scones with anything other than 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 ChipsThese 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. Or try these chocolate chip scones.
  • Raw Turbinado sugarI use organic raw turbinado sugar to sprinkle on top of the scones, I find it works the best!

How to make Cinnamon Scones 

Let’s discuss how to make these cinnamon scones! They come together easily, but I will share a few tips and tricks with you that will ensure your success (plus you can watch the video)!

To make the best scones ever, start by making the scone dough.

Mix the dry ingredients. 

Simply add all the dry ingredients to a large mixing bowl and stir until they’re combined and the mixture is homogenous (uniform throughout).

overhead view of a bowl with the dry ingredients in it to make Cinnamon Scones (with Cinnamon Chips)

Cut in cold butter

It’s important that the butter is cold when added to the dry ingredients. I often cut up the butter and place it in the fridge before I gather the rest of the ingredients and finish step one. This ensures it is very cold when it’s time to be added to the dough.

To cut the butter into the dry ingredients use a fork, a pastry cutter, or your hands. I opted for my hands this time around, but have used all three methods with success. Just be careful not to over-mix the ingredients (because that will cause the butter to melt)!

Add wet ingredients

Next, add the rest of the wet ingredients to the cinnamon scone dough. Be sure that the milk and eggs are cold so the butter doesn’t melt when they are added. Use a spatula to mix the cinnamon scone dough until the mixture is homogenous (uniform throughout).

overhead view of a bowl with the wet ingredients added to the dry in the making of these Cinnamon Scones (with Cinnamon Chips)

At this point the scone dough will look crumbly, that is normal. To know if it’s the correct consistency, try to pinch a chunk with your fingers.

If you can pinch the dough together easily, it’s good to go (as pictured below). If it doesn’t hold together and remains powdery, add more half and half 1 tsp at a time until the correct consistency is achieved.

overhead view o fa bowl of Cinnamon Scone dough after it has been mixed. A hand is over the bowl showing a piece of the dough being pinched together.

Add cinnamon chips

Once the dough is uniform throughout and the correct consistency has been achieved, add the cinnamon chips and mix until they are evenly distributed.

front view of a bowl of cinnamon chip scone dough after cinnamon chips are added

Shape the dough into a 10″ Circle

Dump the cinnamon scone dough out onto a clean surface or pastry slab. Please note the texture in the photo below! The dough WILL be crumbly but moist!

front view of cinnamon chip scones dough before being formed

Use your hands to shape the dough into a 10″ circle. It should hold together very well as it’s shaped, and be a solid circle when you’re finished.

Try to minimize cracks in the cinnamon chip scone dough, because any cracks present at this stage will remain through baking! Check out that circle of dough, complete with beautiful chunks of butter throughout. YUM.

Overhead view of a round circle of Cinnamon Scone dough

Transfer to a baking sheet & Sprinkle with sugar

Transfer the dough circle to a baking sheet lined with parchment paper.  Sprinkle the cinnamon scone dough circle with raw sugar. I recommend patting it down slightly so that the sugar sticks to the dough!

front view of hands sprinkling sugar onto Cinnamon Scone dough

Cut and spread apart. 

After you’ve sprinkled the dough with sugar, cut the dough 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 Separate the scones and spread them out evenly on the baking sheet.

overhead view of a hand holding a knife cutting a circle of cinnamon chip scone dough into eight pieces.

These scones will not rise or spread very much, but it’s still important that there is plenty of space between the scones to ensure even baking.

Overhead view of eight Cinnamon Scones (with Cinnamon Chips) before baking, spread out onto a baking sheet

Bake & Cool

Bake the cinnamon chip scones for 16-20 minutes or until they look set. You will notice that the tops don’t really brown but the bottoms do!

Transfer them to a wire cooling rack to cool slightly, then serve warm!

front view of cinnamon chip scones on a cooling rack

Cinnamon Scones Serving Suggestions

highly recommend serving these cinnamon chip scones warm. They are just irresistible fresh from the oven! Serve with a slather of homemade apple butter, cinnamon honey butter, nut butter or add a drizzle of glaze for an extra special touch!

To store/freeze

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!

front view of a Cinnamon Chip Scone on top of a mug of coffee

Recipe FAQs

Can scones be made ahead? 

Yes! You can make the dough the night before and bake in the morning! Simply 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. Simply 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!

How do you store homemade scones? 

Store these cinnamon scones in an airtight container wrapped in plastic wrap (to retain moisture) at room temperature.

Can you freeze scones? 

Yes! Simply wrap them tightly in plastic wrap and put them in an airtight container or freezer-safe bag.

How long do scones last? 

Stored at room temperature, scones last 1-2 days without drying out. They can be frozen for up to two months.

How do you reheat & freshen up scones? 

There are two ways to reheat these cinnamon chip scones:
In the microwave. Simply warm scones in the microwave for 15-30 seconds (depending on the power of your microwave and the number of scones you are heating up). Then enjoy!
In the oven. Wrap scones in foil (to prevent drying out) and warm in the oven preheated to 300 degrees F for 10-15 minutes!

Do you need eggs in scones? 

In this recipe the answer is yes! Using egg in this scone recipe makes them have a richer taste and an amazing texture. It also adds to the rise of the scone.

Why should butter (and the rest of the wet ingredients) be cold when you make scones? 

It is important that the butter and the rest of the ingredients are cold in the cinnamon scone dough because then you end up with little “chunks” of cold butter throughout the dough.
The cold butter chunks begin to melt when baking in the oven the oven, which creates flaky layers and pockets in the cinnamon chip scones…leading to the perfect homemade scone!

overhead view of the inside of two halves of a Cinnamon Scone (with Cinnamon Chips)

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Best Cinnamon Scones (with Cinnamon Chips)

Laura
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! 
4.97 from 99 votes
Course Breakfast, brunch
Cuisine American
Servings 8 Scones
Calories 335.8
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F.
  • 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.
  • Granulated sugarI always bake with organic cane sugar, but any granulated sugar works well.
  • 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 ChipsThese 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.
  • Raw Turbinado sugarI use organic raw turbinado sugar to sprinkle on top of the scones, I find it works the best!

To store/freeze

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!

Nutrition

Serving: 1Scone (1/8 recipe) | Calories: 335.8kcal | Carbohydrates: 42.9g | Protein: 4.3g | Fat: 16.9g | Saturated Fat: 11.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 52.6mg | Sodium: 340mg | Potassium: 74.1mg | Fiber: 1.2g | Sugar: 20.2g | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




68 Comments

  1. 5 stars
    This is clearly a winner! Only problem is getting the cinnamon chips. Amazon has them but the price is prohibitive so…. I decided to make my own.

    I used LorANN cinnamon oil (extract won’t do) and 100g of chocolate wafer melt. 1/8 tsp seems about right.

    I put the wafer melts into a squeeze bottle and microwaved it to ~95F. I made the chips by squirting out drops onto a silicone baking mat. Chilled out in the garage for 1/2hr and they’re just about perfect!

  2. 5 stars
    Yummy! Looking forward to trying this recipe. What high altitude recipe adjustments do you recommend? I’m at 6200 ft.

  3. 5 stars
    I made these today and they were the best scones I’ve ever produced.

    I used my hands to incorporate the butter, and I chilled the dry ingredients and the wet ingredients separately for a bit before combining and baking. Not that it was necessary, I just wanted to be sure the butter was cold enough. I also used country crock plant cream in place of the half and half, as I am lactose intolerant.

    The scones baked beautifully, and they taste so good. Not too sweet, and not too dry.

    This is a great recipe, and I plan to try the base with other ingredients for different flavors. I love how they don’t spread and flatten out.

  4. 5 stars
    The cinnamon scones are very good, but there are way too many cinnamon chips in the scones. The chips are full of saturated fat and sugar. To make the scones more healthy, I cut the chips in half (or less) and add more cinnamon. Delicious!

  5. 5 stars
    Love this recipe. I substitute Bob’s Red Mill Gluten after 1 to 1 Baking Flour and also use whole milk. Friends and family cannot get enough of them. They’re amazing!

  6. 5 stars
    I am not a baker – but found myself making these 3x in a month!
    Made as directed with heavy cream- very decadent mouth feel. Second time switched to light brown sugar and loved the flavor even more!
    Third time used half and half with light brown sugar – found the sweet spot for me. Very delicious and incredibly simple to whip up.
    Found chips in Walmart (not all locations so may have to visit several)
    Thank you for the delicious recipe!!