Classic Cinnamon Scones

 
 This is perhaps my most requested recipe and yet I hesitate to post it.  Not because it is a closely guarded secret, but rather because the cinnamon chips can be hard to find.
 
I use the Hershey’s Cinnamon Chips and some stores only stock them on a seasonal basis.  I buy several bags of them when I can and freeze them.  You can order them online, of course, or there is a similar product available on the King Arthur Baking website.
 
Finding the chips is the only difficult thing about these scones…the rest is easy and quick and you won’t find a better treat for breakfast, brunch, snack, tea or coffee.
 
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Classic Cinnamon Scones

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  • Author: Margaret@The RIght Recipe

Ingredients

Scale
 
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter (cold)
  • 1 1/2 cup cinnamon chips
  • 1 cup heavy cream

Instructions

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Cut in the butter with a pastry knife until mixture looks like coarse crumbs. (alternately, you can mix the butter into the dry ingredients with your fingers) Stir in the cinnamon chips and make a well in the center. Stir in the heavy cream just until dry ingredients are moistened. Take care not to overwork the dough and resist the urge to add more cream…it is OK if the dough is crumbly. On a lightly floured surface, gently pat the dough into a rectangle about 12 by 3 inches. Cut the rectangle in half, then cut those pieces in half again, which will give you 4 squares. Cut each square in half diagonally to give you 8 triangles.

Place on a parchment lined baking sheet and bake for 15 minutes or so, until edges are just turning golden. Cool on a wire rack.

For glaze: whisk together 1 cup powdered sugar with a light sprinkle of cinnamon and just enough milk (it will only take a tablespoon or two) to get a consistency that you can drizzle with a fork.

Glaze the cooled scones then let dry for a few minutes before serving.