Triple Cinnamon Scones

triple cinnamon scones

Fresh scones bursting with cinnamon in not one, not two, but THREE ways. Ground cinnamon mixed into the dough, sweet cinnamon chips folded in the batter, and a thick cinnamon-y glaze on top. The crazy thing is, it isn’t overpowering. It is the perfect amount of spice and sweetness to complement these flakey scones.

These got their start after I had a hankering for something sweet and flakey to go with my morning coffee. I love the warmth of cinnamon, and a tender scone is the perfect vehicle for that. Plus these smell absolutely amazing while they bake up in the oven- that was half the fun. And guess what else? These took me 10 minutes to make before popping them in the oven. That’s short enough for a weekend breakfast for sure. 

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Start by whisking the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a medium sized mixing bowl. By the way, these taste just as good and look just as pretty with whole wheat flour.

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Use a pastry blender or 2 forks to break down chilled butter chunks into the flour mixture until the texture resembles coarse crumbs. This kind of texture will result in flakier scones, my personal favorite. Break down the mixture into smaller crumbs for a more cake-like scone.

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Beat together the buttermilk and egg yolk in a small separate bowl. Gradually add it to the flour mixture. The mixture should start to resemble a thick dough, and pull away from the sides of the bowl.

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Gently fold in the cinnamon chips. I found Hershey’s brand cinnamon chips in the baking aisle near the chocolate chips, but use whichever brand you can find. Stir the mixture gently, being careful not to overmix.

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Transfer the dough onto a lightly floured surface and shape into a large ball.

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Using your palms, flatten the dough into a 7 inch disk. Cut the dough into 8 wedges, dipping a sharp knife into flour between slicing.

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Line a baking sheet with parchment paper and coat with non stick spray. Transfer the wedges to prepared baking sheet and lightly brush the tops with egg white. Bake for 18-20 minutes or until slightly golden. Cool on a wire rack.

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While the scones are cooling, prepare your glaze. Combine the powdered sugar and cinnamon in a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze has your desired consistency. Drizzle over the cooled scones.

Scones are best if eaten within 3 days. Store them in an airtight container at room temp. They will also freeze for up to 3 months.

Triple Cinnamon Scones
Triple cinnamon scones have ground cinnamon mixed into the dough, sweet cinnamon chips folded in the batter, and a thick cinnamon-y glaze on top.
Servings
8 scones
Servings
8 scones
Triple Cinnamon Scones
Triple cinnamon scones have ground cinnamon mixed into the dough, sweet cinnamon chips folded in the batter, and a thick cinnamon-y glaze on top.
Servings
8 scones
Servings
8 scones
Ingredients
Scones
  • 2 cups flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter unsalted, chilled, cut into chunks
  • 1/2 cup cinnamon chips
  • 1 egg separated
  • 3/4 cup buttermilk
Glaze
  • 1/4 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1-2 tsp milk
Instructions
  1. Preheat oven to 375. Line a baking sheet with parchment paper and coat with non stick spray. Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a mixing bowl.
  2. Use a pastry blender or 2 forks to break down chilled butter chunks into the flour mixture until the texture resembles coarse crumbs.
  3. Beat together the buttermilk and egg yolk in a small separate bowl. Gradually add it to the flour mixture. Gently fold in the cinnamon chips. Don't overmix.
  4. Transfer the dough to a lightly floured surface and knead it slightly until it comes together in a ball. Flatten the dough into a 7 inch disk. Using a sharp knife, cut the dough into 8 wedges, dipping the knife into flour between slicing.
  5. Transfer wedges to prepared baking sheet and brush the tops with egg white. Bake for 18-20 minutes or until slightly golden. Cool on a wire rack.
  6. While the scones are cooling, prepare your glaze. Combine the powdered sugar and cinnamon in a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze has your desired consistency. Drizzle over cooled scones.

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