There is nothing that says “welcome” like freshly baked goods- warm out of the oven. These cinnamon chip scones are no exception. They are buttery, dense, simple , and ready in 20 mins to dip in a cup of piping hot coffee . This recipe was shared on Comfy in the Kitchen and I have kept it a staple for gatherings, bible studies, and meal ministries. You’re going to love it, I just know it….
Sift together dry ingredients, then cut in shortening and butter. I simply take two knives and literally do “just that”, I cut it in. {You will get a crumbly texture during this step}.
In a small bowl beat egg with heavy cream {You may use half and half or milk- your texture will change slightly}.
Stir.
You will have a thicker cookie -dough- batter- like consistency.
You can add whatever you wish at this point….My choice? Cinnamon chips. Other options are blueberries, raisins, chocolate chips, cranberries, or even savory ingredients such as ham and grated cheese. For a sweet scone you may wish to use an egg wash with a coarse sugar topping. This recipe is so versatile!
Mmmmm…
Sprinkle flour on a flat surface and coat your hands. Take scone dough and shape into a ball, then flatten into a disk.
Cut into 8 slices. Make a cross, then another cross in the other direction…pizza cutters work great doing this.
Place on a baking sheet {I use foil for easy clean-up}.
Bake in a 375 oven for 15 mins until golden in color. Oooo…I wish you could smell these right now!
So rich and buttery…the cinnamon chips melt leaving bursts of flavor throughout the scones.
A wonderful morning or afternoon treat…serve with hot coffee, tea or homemade lemonade.
They are even sweeter, enjoyed with friends…..
| Cinnamon Chip Scones |
- 2 cups flour
- 4 tsp baking powder
- ¼ tsp salt
- 1/3 cup sugar
- 4 T butter
- 2 T shortening
- ¾ cup heavy cream
- 1 egg
- Handful of cinnamon chips.
- Sift together dry ingredients.
- Cut in the butter and shortening.
- In a separate bowl, beat cream and egg.
- Add to the dry ingredients.
- Stir in cinnamon chips.
- With floured hands, shape dough into a ball and lay out onto a floured surface.
- Flatten into a disk.
- Cut into 8 even wedges using a pizza cutter.
- Place individual scones onto a baking sheet covered in foil {for easy cleanup}.
- Bake at 375 degrees for 15 minutes or until golden brown.
Hi Janelle~
First, I just wanted to tell you that I LOVE your blog. I, like you, am a stay-at-home mom with a heart for serving others through their stomachs, though I must say that you do it much better than I do. Your recipes are simple and delicious. We actually just had crescent chicken for dinner last night.
Regarding this scone recipe, I love it and plan to make these very soon. I just wanted to ask you about the shortening. Have you ever tried substituting it with all butter? Any thoughts on how that might work? And where did you find cinnamon chips? I’ve never looked for them, but are they readily available at grocery stores?
Thanks so much, I truly appreciate it.
~Kris
Thank you so much Kris!!!! The shortening adds density to the scones- you certainly may use just butter if you wish- they will still be delicious! I purchase cinnamon chips at a farmers market {we live in a farming village, so we have a lot of bagged goodies} But I do hear that certain grocery store chains have started carrying them by the chocolate chips. If you can’t find them, you can just add cinnamon! Bless you my friend!
I’m making these this morning! They look delicious!
Quick question: could you substitute buttermilk for the heavy cream?
Thanks, Janelle.
Erika, you can- but you will miss out on the traditionally rich flavor and texture a scone is so known for 🙂 They will still be good but I suspect they will turn out more “biscuity” ? Let me know how it goes!!!
Janelle, these scones are tempting me to go into the kitchen and start baking now!! Yummy idea to add cinnamon chip, which I’ve never used before. You’re recipes always look divine. 🙂
Blessings,
Leslie
I just made some cinnamon chip scones myself! They were so buttery, tender, soft, and delicate. Mmm. Literally the best thing that I’ve made. Definitely not the rock-hard, chewy, tough, dry, BLAND scones that I was used to. Bleh!
I used a slightly different recipe than yours with no shortening (it scares me!) and all butter. It’s also less cakey (no egg!) and more like a traditional scone – almost like a biscuit – super tender, buttery, and flakey! Mmm.
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html
My family loves them! I’ve made them a couple times already & we can’t get enough. The only change I made was using all butter, not a fan of shortening.
Delicious! My family love these scones. Still looking for cinnamon chips. Have used chocolate chips and butterscotch chips.
Thank you!
I love, love, love this recipe. I didn’t have heavy cream and substituted buttermilk. They are heaven.
Hi Janelle,
Hope you and yours are doing well. I’ve been using your recipe for many years now. I’ve always subbed something else for the cinnamon chips—blueberries, chocolate, pumpkin, vanilla, cinnamon (not in chip form). I have also experimentes with a mixture of other flours with the AP, like almond flour. I lost the link to your recipe for about a year and just found it again. I vow to not lose it again! Even though I could remember many of the measurements, I still don’t remember it all by heart. These are the best. I’m excited to go make some blueberry scones! Thank you.