These Cinnamon Scones are light, fluffy, and super easy to make! They are the perfect thing to enjoy with a cup of coffee in the morning. Add whatever you want from chocolate chips to cranberries to make your favorite flavor.
I’ve been making these cinnamon scones for years and they continue to be a family favorite. The recipe came about from a mashup of scones recipes I’ve tried.
Scones are so overlooked in today’s donut and muffin obsessed culture. I love that scones have just the right amount of sweetness. Instead of being fried and grease, they have a drier more crumbly texture that is perfect with coffee or tea.
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How To Make Cinnamon Scones
Put the flour, granulated sugar, baking powder, and salt in a bowl and mix it together.
Cut cold butter into slices and add to flour mixture.
Cut butter into flour mixture using a pastry cutter or two knives.
Add the sour cream, egg, vanilla, and cinnamon chips.
Mix with a fork until mixture comes together. DO NOT over mix.
Gather dough in a lump and gently knead 5 or 6 times. I did this in the bowl but you can do it on a lightly floured surface if you prefer.
Divide dough in half and shape it into two circles on a greased cookie sheet.
Cut into 8 wedges with a long, sharp, floured knife but DO NO separate the wedges.
Bake at 425°F for 14 to 16 minutes until golden brown.
Cinnamon Scones Recipe Tips:
1. Cinnamon baking chips are like chocolate chips but cinnamon flavored instead. If you can’t find them at your local grocery stores, you can order them online here.
2. Substitute an equal amount of other baking chips to make various flavors of scones! Semi-sweet chocolate chips or white chocolate chips for chocolate chip scones. Sea salt caramel chips for caramel scones. Butterscotch chips for butterscotch scones. Sweet cherry baking chips for cherry chip scones.
3. Experiment with other add-ins such as cranberries, lemon zest, or chopped nuts.
4. These cinnamon scones are plenty sweet as they are but look pretty with a simple powdered sugar glaze. Put 2 tablespoon of powdered sugar in a bowl and stir in 1 1/2 to 2 tablespoons of milk (more if necessary). Drizzle the glaze over the scones.
5. Cinnamon scones freeze well. Put them in a freezer zip-top plastic bag and remove all of the extra air. Thaw and warm the cinnamon scones in the microwave whenever a craving hits.
Mix together the flour, granulated sugar, baking powder, and salt.
Cut the butter into slices and add to flour mixture. Cut the butter into flour mixture using a pastry blender or two knives.
Add the sour cream, egg, vanilla, and cinnamon chips. Mix with a fork until mixture comes together. DO NOT over mix.
Gather dough in a lump and gently knead 5 or 6 times. This can be done in the bowl or on a lightly floured surface.
Divide dough in half and form it into two circles on a greased cookie sheet. Cut the circles into eight wedges with a long, sharp, floured knife but DO NOT separate the wedges.
Bake at 425°F for 14 to 16 minutes, or until golden brown.