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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.

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

  1. 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.
  2. Preheat Oven: Heat the oven to 425 degrees Fahrenheit to prepare for baking the scones.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Keywords: cinnamon chip scones, scones recipe, baked scones, breakfast scones, cinnamon chips, homemade scones

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