Long time readers may remember this all time FAVORITE recipe of mine for Cinnamon Chip Scones. Sometimes a recipe is just too good not to share again, so I’m bringing it back to remind you all…you need to make these ASAP.
I have a secret to share with you all…
I never used to like scones.
I always found them to be too dry, and just not quite sweet enough to satisfy my sweet tooth.
But all of that went out the window the day I made these.
This recipe for Cinnamon Chip Scones is the only one that I’ve ever had that could provide the texture and sweetness that I desire in a baked treat.
They come out so incredibly moist, I’d say they’re more comparable to a muffin-cookie combo, rather than a scone.
Like so many great recipes, this one actually came from when I lived with my parents, meaning it’s been around for a while and has stood the test of time.
The scones are decadent, delicious and it’s pretty much impossible to eat just one.
So if you’ve ever shunned scones like I once did, please give them another chance…
You’ll fall in love. Just like I did. Because they’re good to the very last crumb.
These cinnamon chip scones are perfect for a weekend brunch or a busy workday. I recommend serving warm out of the oven!
- 3-1/4 cups flour* (I used 2 cups whole wheat pastry flour + 1-1/4 cups all-purpose, but all all-purpose will work just as well)
- 1/3 cup + 2 tbsp sugar, divided
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cold butter
- 1 cup buttermilk**
- 1 package (10 oz.) cinnamon-flavored baking chips
- 1 tbsp butter, melted
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
- Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-inch circle. Brush with butter and sprinkle with remaining sugar.
- Cut each circle into eight wedges*. Separate wedges and place on an ungreased baking sheet. Bake at 425 degrees for 10-12 minutes, or until lightly browned. Serve warm. ENJOY! Smile
- *Note: Cut the wedges into whatever size desired. You can cut each circle into 6, 8, or 12 wedges. Just be sure to adjust baking times.
6 wedges = 12-15 minutes 8 wedges = 10-12 minutes 12 wedges = 8-10 minutes If you don’t have buttermilk on hand, just mix 1 tbsp lemon juice with enough milk to equal 1 cup. Let sit for 5 minutes.
That’s the basic recipe but I find it’s helpful to see some shots from the full process, so here are some more details.
Combine your dry ingredients and then add your buttermilk.
Mix until it’s just moistened, but don’t overmix!
The next step is to fold in your chips.
Now, a quick note — I love using cinnamon chips in this recipe, and they can be hard to find in the grocery store, but you can find them on Amazon. OR, any chip (chocolate, butterscotch, peanut butter) will be delicious!
Now, get your muscles ready. It’s time to knead! Be gentle, and bring all of the ingredients together until the dough is no longer sticky.
Divide it in half and then gently pat into 7-inch circles.
Now, brush your dough circles with melted butter and then sprinkle with the remaining sugar.
Grab your pizza cutter (multitasker!) and cut each circle into your desired number of wedges, and then separate them on an ungreased baking sheet.
Bake at 425 degrees (make sure you look at the recipe notes above to see the different baking times based on how many wedges you have).
Don’t they look so delicious?!
I dare you not to eat one warm and fresh out of the oven with a cup of coffee on the side.
And now, if you’ll excuse me, I think it’s about time to go grab another one!