Small Batch Cinnamon Chip Scones
Ahhh cinnamon. My favorite spice. Yes, I know, it’s so popular, and everyone loves it. But for very good reason! It’s versatile. It’s delicious. And it pairs well with so many different flavors – both savory and sweet. Not to mention I could eat cinnamon rolls just about every day if given the opportunity. But no need for a long post before sharing the recipe with you. I’ll keep it short, simple and sweet, just like these cinnamon chip scones.
Recipe Notes for these Small Batch Cinnamon Chip Scones:
- As their name suggests, this makes a small batch – 6 large scones or 8 small scones. You can easily scale this recipe up though, doubling or tripling the scone batch if needed.
- Some scone recipes simply use heavy cream as the bonding agent. Some call for an egg and milk. Personally, I prefer the crumb produced by an egg and milk mixture. However, if you don’t have eggs, it’s something to note as they can be made without them.
- This is a basic scone recipe sans the cinnamon chips. Feel free to get creative and substitute fillings of your choice – chocolate chips, nuts and fruit are all delicious options.
- If you love scones, I highly recommend heading over to Thida Bevington’s instagram page. Her highlights feature a variety of simple scone recipes and unique ways of making them like her poppyseed scroll scones.
Love recipes with cinnamon? Try one of my other scrumptious recipes featuring this versatile spice.
- Giant Family Cinnamon Roll
- Apple Butter Cinnamon Rolls
- Cinnamon Swirl Bread
- Apple Cinnamon Walnut Hot Cross Milk Bread
- Pecan Cinnamon Biscotti with Chocolate Drizzle
- Chai Apple Tart
Small Batch Cinnamon Chip Scones
These cinnamon chip scones are easy to make and perfect for breakfast or snack. Filled with cinnamon chips and topped with a simple cinnamon icing, they are comforting and most delicious right from the oven. You could easily substitute the cinnamon chips for chocolate chips, nuts, dried fruit or other fillings of your choice. This batch creates 6 scones, but you can easily scale up for more.
Servings: 6 scones
Ingredients
For the scones:
- 1 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp butter
- 1 egg
- 1/3-1/2 cup milk (approximately…see directions below)
- 2-3 tbsp heavy cream (optional)
- 1/2 cup cinnamon chips
For the icing:
- 3/4 cup powdered sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp milk
Instructions
For the scones:
- 1) Preheat the oven to 375 degrees. Whisk together the flour, baking powder, salt and sugar in a medium mixing bowl. Cube the cold butter and add to the bowl. Using your fingers or a pastry cutter, incorporate the butter until the mixture resembles damp sand. Add the cinnamon chips and mix just until spread evenly. 2) In a separate small bowl, whisk together the egg and enough milk to equal 2/3 cup (I used 2% as that is what we buy). Pour 1/2 cup of the wet ingredients into your flour mixture and combine. Continue adding your wet mixture until together in a soft but shaggy ball. You may not need anymore of the wet mixture. If you do not use it all, set it aside but don't throw away. If your dough becomes too wet and sticky simply add a bit more flour and knead in slowly but don't overwork. P3) Turn out the dough onto a floured surface, shape into a ball and flatten with your fingers until it becomes a disk about an 1.5" thick. You can use a rolling pin, but I find it's not necessary for this batch size. Cut the dough into 6 triangles and place on a parchment lined baking sheet. (TIP: Place the baking sheet in the freezer for 15-20 minutes. I have found the extra chill time helps the scones retain their shape in the oven.)4) Add just a slight splash of heavy cream to your remaining wet ingredients mixture (if you have any left over, otherwise just use cream) and brush on the tops of the scones. Note that if you don't have heavy cream, you can simply use the remaining wet ingredients or a basic egg wash. 5) Bake for 20-25 minutes or until the edges of the scones turn golden brown. Prepare the icing while the scones are baking.
For the icing:
- 1) Whisk together the icing ingredients in a small bowl. Add more milk, just a small amount at a time, if the icing is too thick. Drizzle on scones and enjoy!
Maggie Wassermann
Looks delicious! But what are cinnamon chips? It is also not listed in the ingredient’s list….
Bekah
Hi Maggie! Cinnamon chips are a baking chip like chocolate chips. They resemble miniature chocolate chips in fact, just lighter in color. I know Hershey’s sells them, but there are a few tutorials out there for how make them on your own if you don’t have access to those (perhaps I should create one too!). And thank you for letting me know about the recipe! I’ve corrected it.
Teresa C
Your scones look delicious. Your icing ingredients confused me, seeing as they are only dry ingredients, until I saw you say add a little bit of milk at a time in the instructions. I am a baker, but for people who don’t bake, you might want to add the milk to the ingredients list so they know to have enough on hand. I plan on making these for a valentines day tea party with my niece. I can’t wait!
Bekah
Hi Teresa! Thank you for finding that. I updated the ingredient list. I put 2 tbsp, but you may need a little more depending on the consistency you prefer. Also, since writing the recipe, I have made a couple changes. I increased the baking powder slightly, and I have found I like to freeze the scones for 15-20 minutes before baking to better help them hold their shape in the oven. I made those changes in the recipe too, but wanted to let you know in case you’ve already printed it. Thanks so much!