These Cinnamon Chip Scones are a delight to eat. They are buttery and soft with just a bit of crispness around the edges. The cinnamon chips add a wonderful spicy hint of flavor. Serve with Clotted Cream and a cup of tea.
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Why you will love this recipe
This is the first scone I ever made to serve in my tearoom years ago. They are so easy to make. You can even make them in a scone pan to have them consistent in size.
Serve with some clotted cream or a little jam. You can serve them warm right out of the oven and the bits of cinnamon inside give it the perfect amount of flavor.
They can be made ahead of time and warmed up, or make the dough and freeze to bake at a later time.
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- All Pupose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Cinnamon baking chips from Hershey’s
In a large bowl combine the flour, sugar, fresh baking powder, baking soda, and salt. Whisk ingredients.
Cut in butter with a pastry blender until it resembles coarse crumbs.
Stir in buttermilk just until moistened. (You may need a little extra buttermilk at the end)
Fold in Chips
Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper.
Turn onto a floured surface, and knead until all ingredients are combined into a ball. Split in half and press with your hands into a circle about 3/4 to 1″ thick. Cut into 6 rectangles per circle. Creating 12 triangles total.
Place on a baking sheet and bake for approximately 11-14 minutes. Just until slightly golden.
Frequently Asked Questions
They are not hard at all to make. The key is not to overwork the dough and not to overbake. You want chunks of butter in the scone versus melted into it. Kind of like pie dough.
The best way is to place it in a ziplock bag and keep refrigerated for up to a week. You can also freeze after baking and take them out one at a time and warm on the counter or microwave in 10-second intervals.
The scone pan keeps all scones uniform in size and is easy to work with when first starting out. You can just fill up each slot about halfway and they bake beautifully.
Items Used in this Recipe
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Cinnamon Chip Scones
- 3 1/4 cups All Purpose Flour
- 1/3 cup White Granulated Sugar
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Butter , Cubed and Chilled
- 1 cup Buttermilk
- 10 ounces Hershey’s cinnamon chips
- Preheat oven to 425 degrees. Line a cookie sheet with Parchment Paper or use scone pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Using a pastry blender, blend together butter with dry ingredients until mixture resembles corn meal.
- Add Buttermilk and cinnamon chips to the mixture. Mix together until dough forms.
- Split dough into 2 discs aproximately 3/4" thick on a lightly floured surface. Cut both discs into 6 triangles. If using a scone pan, fill each section 1/2 full with dough.
- Bake 10-13 minutes until edges start browning. Serve with clotted cream.