Cinnamon Scones

Fall is coming!  It’s still quite warm during the day, but when I take Sandy for her evening walks, you can tell that it’s not far off.  Last weekend, we got an early taste of fall thanks to Tropical Storm Hermine.  It was overcast and windy and rainy and a little bit cooler.  There’s nothing better during that kind of weather than a mug of tea and some scones.  Cinnamon is one of my favorite fall flavors, so I decided to try out cinnamon scones, but I have never seen cinnamon chips at the store.  I did a little bit of research, and learned that some of the ones sold in stores don’t even contain cinnamon!  But it turns out that you can make some at home!  I found a recipe for homemade cinnamon chips from Bright Eyed Baker.


They turned out spicy and cinnamon-y and delicious.  They have a really soft crumb, almost like a coffee cake.  The dough for these scones is REALLY wet and sticky.  Don’t be discouraged by it.  Just trust it and keep going.  Don’t use too much flour when kneading the dough, or else your scones will taste like raw flour.

I did send some of these to Kyle, so we will have to see what he reports back once he receives them.

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, diced into small pieces
1/2 cup cinnamon chips
2 large eggs, divided
1/2 cup + 1 tablespoon milk or heavy cream, divided


Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Whisk or sift the flour, sugar, baking powder, and salt in a large mixing bowl.  Cut the small pieces of butter into the flour mixture using a pastry cutter or knife until the texture resembles coarse meal.  Add cinnamon chips and mix to distribute.

Add one egg and 1/2 cup milk or cream to the flour mixture.  Mix until the dough is sticky and all ingredients are completely combined.  Turn the dough out onto a lightly floured surface and knead, folding the dough over onto itself several times.  Roll or shape the dough to your preferred shape.  I made a disk shape and cut it into wedges on the baking tray using a pizza roller.  Beat one egg and one tablespoon of milk together to make an egg wash.  Brush the egg wash over the top of the scones. Bake for 18-20 minutes or until golden brown.


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