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Triple Cinnamon Scones

May 24, 2013 by Audra 31 Comments

scones

I’ve been dreaming about these scones for weeks. I’ve been obsessed with everything cinnamon lately (and always really,) so it’s no surprise that back when I was at Blog & Bake, this was the flavor combination I chose when we had a chance to make our own scones. They had the most delicious (and cute,) cinnamon chips as a mix-in option so I knew right away I wanted to toss those into the great base recipe they gave us. (Hershey’s makes cinnamon chips as well!)

scones3

In our scones lesson, we learned that you can make scones two different ways- cakey or flakey. How do you prefer them? I am flakey all the way. I like them to be almost biscuit-like, not too sweet, but super tender. The difference comes from how you break down the butter, smaller bits = more cakey- larger pieces = flakey! In my mind- these are the perfect texture for scones- melting in your mouth with cinnamon bursts and a sweet cinnamon-y glaze on top.

scones2

*Another great thing about this recipe is that it’s just as delicious with whole wheat flour as it is with all-purpose. (I used white flour in this version, but like it both ways.) Though baked goods with whole wheat flour are stereotypically more dry and tough- you’d be surprised how tender and flakey these are with either type of flour!

Is it really Memorial Day weekend already? Does anyone else feel like this year has just flown by so far? I can’t believe it’s almost halfway done…I have big baking plans over the weekend and that’s about it. Have a wonderful long weekend everyone! xoxo

Print
Triple Cinnamon Scones
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Yield: 8 scones
 
Ingredients
  • 2 cups (8 oz) flour, (whole wheat or all-purpose)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick of unsalted butter, chilled and cut into chunks
  • ½ cup cinnamon chips
  • 1 egg, separated
  • ¾ cup buttermilk (6 oz)
For the glaze:
  • ¼ cup powdered sugar (more if needed)
  • ½ teaspoon cinnamon
  • 1-3 teaspoons of milk
Instructions
  1. Preheat oven to 375 F.
  2. Combine flour, sugar, baking powder, cinnamon, baking soda, and salt in large bowl.
  3. Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of currants. (Smaller if you want "cakey" scones)
  4. Whisk the buttermilk and egg yolk together and gradually add it to the flour mixture. (You may not need all of it if you use white flour.)
  5. Transfer the dough to a floured surface and knead it slightly until it comes together in a ball.
  6. Flatten the dough into a 7-inch disk and cut it into wedges. Transfer wedges to a parchment-lined baking sheet and brush with egg white.
  7. Bake for 18-25 minutes or until slightly golden. Cool on a wire rack.
For the glaze
  1. Combine the powdered sugar and cinnamon in a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze is your desired consistency. Drizzle over cooled scones.
Notes
Recipe from King Arthur Flour
3.5.3251

Filed Under: Breakfast, Recipes, Scones Tagged With: Cinnamon

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Comments

  1. [email protected] says

    May 24, 2013 at 7:31 am

    These should be sitting here with me right now so that I can enjoy them with my chai tea

    Reply
  2. Lauren at Keep It Sweet says

    May 24, 2013 at 8:02 am

    I think I have been craving scones since we had that amazing pumpkin scone at Alice’s Teacup! I need these.

    Reply
    • Audra says

      May 24, 2013 at 4:29 pm

      I think we need to plan another Alice’s date ASAP!! When can we do that??

      Reply
  3. Carolyn says

    May 24, 2013 at 10:27 am

    Look so good.. thank you for the info on flakey vs. cakey. I love when I learn something new! One question – is the buttermilk that you use low-fat or high-fat. I always thought it was only a low-fat product, but I recently discovered 10% butterfat buttermilk and it has me wondering about all recipes now.

    Reply
    • Audra says

      May 24, 2013 at 4:30 pm

      Hey Carolyn! I always find “light” buttermilk in my grocery store- that being said- I think that a higher fat buttermilk would be fine- the scones would just be richer :)

      Reply
  4. Elisa @ Insalata di Sillabe says

    May 24, 2013 at 10:53 am

    They look really good! Also, thanks a lot for the little tip about how to cut the butter to make flacky or cakey scones…I’m much a flacky person and can’t wait to try out this recipe!

    xo, Elisa

    Reply
  5. danielle says

    May 24, 2013 at 11:12 am

    love the idea of this recipe, but I have a hard enough time finding some of the ingredients here in Canada, especially the cinnamon chips (phoned Hershey Canada, they definitely do not stock them) – any suggestions for substitute, or a weight quantity, should I make my own cinnamon chips?

    Reply
    • Audra says

      May 24, 2013 at 4:31 pm

      Hey Danielle! Can you order the King Arthur Flour ones and ship them to you in Canada? Otherwise- you could use butterscotch chips, white chocolate or any other dried fruit mix-in you like. (Or just leave them out and add more cinnamon to the actual scone.)

      Reply
      • danielle says

        May 30, 2013 at 10:00 am

        Thanks Audra!! I’m going to try them with butterscotch this weekend (and a warm caramel glaze) until some friends of mine head to the US, and hopefully snag me a few bags of the cinnamon chips. =)

        Reply
  6. Elizabeth @ Confessions of a Baking Queen says

    May 24, 2013 at 12:14 pm

    I am in the middle of making scones right now! Not triple cinnamon though! Yours look fabulous :)

    Reply
  7. tara says

    May 24, 2013 at 12:40 pm

    I agree, flaky all the way!! And yes, I am so with you-this year has totally flown by! I did a 27 before 28 with a list of things I’m supposed to accomplish this year, and I haven’t even done half! Have a good weekend! My work doesn’t have holidays (don’t ask).

    Reply
  8. Colette | JFF! says

    May 24, 2013 at 1:42 pm

    I love the smell of cinnamon.
    These are perfect for tomorrow morning’s breakfast.

    Reply
  9. Cassie says

    May 24, 2013 at 2:13 pm

    I’m a fool for cinnamon chips! These sound fantastic, Audra!

    Reply
  10. Georgia @ The Comfort of Cooking says

    May 24, 2013 at 5:36 pm

    These look SO good, Audra! I’ve been craving something fall-ish with cinnamon lately and these would be perfect. Thanks for sharing!

    Reply
  11. Baker Momma says

    May 24, 2013 at 7:01 pm

    These look yummy – I can imagine how wonderful they smelled baking in your kitchen!

    Reply
  12. Renee @ Awesome on $29 says

    May 25, 2013 at 5:18 pm

    I love the warmth of cinnamon, and a tender flaky scone is the perfect vehicle for that. These look lovely. I can’t wait to try them.

    Reply
  13. Kate | Food Babbles says

    May 26, 2013 at 2:30 pm

    These were so delicious when you made them in Vermont. Love that you added the cinnamon glaze! Such a nice touch and I’m sure it elevated these to a whole new cinnamon-y level. Yum!!

    Reply
  14. Stephie @ eat your heart out says

    May 26, 2013 at 5:37 pm

    Mmm. Love a super cinnamon-y scone!! Delicious!

    Reply
  15. Julie @ Table for Two says

    May 27, 2013 at 11:35 pm

    These scones look insanely delicious!

    Reply
  16. PapaLos - The Man, The Chef, The Dad says

    May 28, 2013 at 12:27 am

    I was going to post some cinnamon scones this week but yours look ten times better! The glaze.. Oh, the glaze. Can I inject it into my veins? Is that safe? Eh, I don’t care.

    They look amazing and I’m a cinnamon nut so this will definitely get made next time I make scones. I think I have a bag of cinnamon chips still in my pantry if I haven’t snacked them out of existence.

    Reply
  17. Shari Kelley says

    May 30, 2013 at 1:06 am

    I love cinnamon, too! These look wonderful. Thanks for sharing the recipe.

    Reply
  18. Tina | My Life as a Mrs says

    May 30, 2013 at 11:30 am

    These would be PERFECT with my morning coffee!!! YUM! & beautiful photos :)

    Reply
  19. Wendy says

    June 2, 2013 at 3:29 pm

    Cinnamon scones are my favorite flavor! Thank you, Audra, for the tip on butter making the difference between cakey and flakey! I have always preferred flakey and didn’t know how to accomplish it consistently. Do these stay good for a few days or they just best the day baked? (I could always freeze extras.)

    Reply
    • Audra says

      June 3, 2013 at 11:02 am

      Hey Wendy- mine didn’t last 24 hours but I think they would freeze Ok! I always find that scones are best fresh though- let me know if you try freezing them!

      Reply
  20. Emily Wells says

    June 2, 2013 at 8:43 pm

    I printed this recipe the day you posted it and only just now got around to making the scones. They’ve got about 6 minutes left, and my kitchen (my whole house, actually!) smells HEAVENLY! I followed the recipe exactly (I prefer flaky scones) and used Hershey’s cinnamon chips. The only thing I wasn’t sure of was when to add the chips. I added them after I’d mixed the butter and flour, but before I poured in the buttermilk/yolk mixture. This is my first attempt at making scones, so we’ll see if they turn out! :)

    Reply
    • Audra says

      June 3, 2013 at 11:00 am

      I hope you loved them as much as I did- and they sure do smell nice baking up huh? :)

      Reply
    • Audra says

      June 3, 2013 at 11:01 am

      PS- Sorry I wasn’t clear about when to add the chips- I will fix the instructions- but it sounds like you did perfectly.

      Reply
  21. Julie says

    June 30, 2013 at 7:35 am

    Made the dough last night, prepped to bake this morning so we have freshly baked scones for a lemonade stand my daughter and her friends are having at a garage sale today. Tested our efforts – and very delicious!

    Reply
  22. cindy says

    July 7, 2013 at 10:24 am

    LOVE THIS RECIPE!!!! SUPER EASY, MY FIRST TIME MAKING SCONES AND THEY WERE MELT IN YOUR MOUTH DELICIOUS!! NOTHING SMELLS AS WONDERFUL AS THE WARMTH OF CINNAMON, THANKS FOR SHARING.

    Reply
  23. Ashley W says

    August 2, 2013 at 10:50 am

    Great recipe! My boyfriend loves scones and these were greatly loved. I love your creativity in using the cinnamon in three different ways :)

    Reply
  24. Nika says

    December 19, 2014 at 12:01 pm

    eating these as i type. they are so tasty! i don’t even really care for scones but, if this is what they’re supposed to taste like, i tasted some bad ones in the past. this is now a breakfast staple.
    thank u :)

    Reply

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