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