Introduction

Cinnamon Chip Scones are a delightful treat perfect for breakfast or an afternoon snack. These tender, buttery scones studded with sweet cinnamon chips are topped with a smooth vanilla glaze that adds just the right touch of sweetness.

Cinnamon Chip Scones with Vanilla Glaze Recipe - Recipe Image

Ingredients

2 1/4 cups all-purpose flour (plus 1/4 cup for flouring the counter)
1 rounded teaspoon baking soda
2 rounded teaspoons cream of tartar
2 tablespoons granulated sugar
Dash of salt
1/2 cup cold salted butter (plus an additional 1 tablespoon)
1 large beaten egg
3/4 cup buttermilk
1 cup cinnamon chips
1 cup powdered sugar
3 tablespoons melted butter
1/2 teaspoon vanilla
1-2 tablespoons milk (if needed to thin glaze)

Instructions

Step 1: Place a metal bowl in the refrigerator for 5 minutes to chill.
Step 2: Preheat your oven to 425 degrees Fahrenheit.
Step 3: In the chilled bowl, combine the flour, baking soda, cream of tartar, sugar, and salt. Cut the cold butter into small cubes and add to the flour mixture. Use a pastry cutter to cut the butter into the flour until mostly incorporated, leaving some small butter pieces.
Step 4: Create a well in the center of the flour mixture. Add the beaten egg and buttermilk to this well. Stir gently with a wooden spoon, mixing wet and dry ingredients until just combined. Carefully fold in the cinnamon chips.
Step 5: Sprinkle about 1/4 cup of flour on your countertop. Turn the dough onto the floured surface and flip it so the floured side is on top. Pat the dough into a disk about 1 1/4 inches thick. Cut the disk into 8 equal triangles like slicing a pie. Place the scones on a greased baking sheet or a nonstick baking mat.
Step 6: Bake immediately for 12 minutes. Let the scones cool for 3 to 5 minutes while preparing the glaze.
Step 7: In a small bowl, melt the 3 tablespoons of butter. Add the powdered sugar and vanilla extract, mixing well. If the glaze is too thick, add 1 to 2 tablespoons of milk to achieve a spoonable consistency.
Step 8: Spoon the glaze over the warm scones. The glaze will naturally run over the sides, creating a delicious finishing touch.

Tips & Variations

For an extra cinnamon kick, sprinkle a little ground cinnamon over the glaze before it sets.
Substitute the cinnamon chips with chocolate chips or dried cranberries for a different flavor.
Use chilled buttermilk to help keep the dough cool and tender.
Handle the dough gently to avoid overmixing, which can make scones tough.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones in a sealed bag for up to 1 month. Reheat frozen scones in a low oven or microwave until warm before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones without buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar as a buttermilk substitute. Let it sit for 5 minutes before using.

How do I keep my scones flaky?

Use cold butter and avoid overworking the dough. Cutting the butter into small pieces and leaving some chunks helps create a flaky texture when baking.

Cinnamon Chip Scones with Vanilla Glaze Recipe

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★★★★★

4.8 from 61 reviews

These Cinnamon Chip Scones are a deliciously tender and flaky treat, bursting with sweet cinnamon chips and topped with a luscious vanilla glaze. Perfect for breakfast or an afternoon snack, they combine a buttery texture with the warm flavors of cinnamon, all baked to golden perfection.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 8 scones 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/4 cups all purpose flour (plus 1/4 cup for flouring the counter)
1 rounded teaspoon baking soda
2 rounded teaspoons cream of tartar
2 tablespoons granulated sugar
Dash salt

Dairy & Eggs

1/2 cup cold salted butter (plus an additional 1 tablespoon)
1 large beaten egg
3/4 cup buttermilk
3 tablespoons melted butter (for glaze)
1–2 tablespoons milk (if needed to thin glaze)

Other Ingredients

1 cup cinnamon chips
1 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Chill the Mixing Bowl: Refrigerate a metal bowl for 5 minutes to ensure it is cold before preparing the dough. This helps keep the butter from melting too quickly.
Preheat Oven: Heat the oven to 425 degrees Fahrenheit to prepare for baking the scones.
Mix Dry Ingredients and Cut in Butter: In the chilled bowl, combine the flour, baking soda, cream of tartar, sugar, and salt. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, blend the butter into the dry ingredients until mostly incorporated, leaving some small pieces for a flaky texture.
Add Wet Ingredients: Create a well in the center of the flour mixture. Add the beaten egg and buttermilk into the well. Mix gently with a wooden spoon just until the wet ingredients are incorporated into the dry. Be careful not to overmix to maintain tenderness. Fold in the cinnamon chips evenly.
Shape and Cut Dough: Sprinkle about 1/4 cup of flour onto the countertop. Turn the dough out onto the floured surface and flip it so the floured side is on top. Shape the dough into a disk about 1 1/4 inches thick. Using a sharp knife, cut the disk into 8 equal triangles like a pie. Arrange the scones on a greased baking sheet or on a nonstick baking mat.
Bake the Scones: Place the baking sheet in the oven and bake for 12 minutes until the scones are golden and cooked through. Remove and let cool for 3-5 minutes.
Prepare the Glaze: In a small bowl, melt 3 tablespoons of butter. Stir in the powdered sugar and vanilla extract until smooth. If the glaze is too thick, add 1-2 tablespoons of milk to achieve a spoonable consistency suitable for glazing.
Glaze the Scones: Spoon the glaze over the warm scones. The glaze will gently run over the edges, adding a sweet finishing touch. Let the glaze set slightly before serving.

Notes

Do not overmix the dough to keep scones tender and flaky.
Use cold butter and a chilled bowl to ensure flakiness.
The glaze consistency can be adjusted with milk for easier application.
Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Reheat gently before serving for a freshly baked texture.

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