Go Back
baked cinnamon chip scones on a baking sheet
Print Recipe

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cinnamon chip scones, cinnamon chips, cinnamon icing, cinnamon scones, icing, scone, scones
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. P
    3) 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!