Cinnamon Chip Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to the dough.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor.

Cinnamon: Adds a warm, spicy flavor to the scones.

Butter: Provides richness and flakiness to the scones.

Cinnamon chips: Adds bursts of cinnamon flavor throughout the scones.

Heavy cream: Adds moisture and richness to the dough.

Egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

When cutting in the butter for the scones, make sure it is very cold. You can even freeze the butter for a few minutes before using it. This ensures that the butter remains in small, solid pieces throughout the dough, which creates a flaky texture when baked. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving the perfect scone texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor and more moisture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding complexity.

• cold unsalted butter - Substitute with coconut oil: Coconut oil can provide a dairy-free option and a slight coconut flavor.

• cinnamon chips - Substitute with chocolate chips: Chocolate chips offer a different but delicious flavor profile.

• heavy cream - Substitute with full-fat coconut milk: Full-fat coconut milk provides a similar richness and a hint of coconut flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to create a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor.

• Allow the scones to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make them soggy.
• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days.
• To keep them fresh for a longer period, store the scones in the refrigerator. They will stay good for up to a week.
• If you want to freeze the scones, wrap each one individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them from sticking together.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag with the date so you can keep track of how long they’ve been frozen.
• The scones can be frozen for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes, or until heated through. This will help restore their original texture.
• For a quicker option, you can also reheat the scones in the microwave. Place a scone on a microwave-safe plate and heat on medium power for 20-30 seconds. Be careful not to overheat, as this can make them tough.
• If you prefer a crispier exterior, you can reheat the scones in a toaster oven. Set the toaster oven to 350°F (175°C) and heat for 5-7 minutes.
• Enjoy your cinnamon chip scones with a cup of coffee or tea, or serve them as a delightful dessert with a dollop of whipped cream or a drizzle of honey.

• Preheat your oven to 350°F (175°C). Place the cinnamon chip scones on a baking sheet lined with parchment paper. Bake for 5-10 minutes until they are warmed through and slightly crispy on the outside.

• If you prefer a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This will keep the scone moist while reheating.

• For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes until they are warm and slightly crisp.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through. This method works well if you want to avoid using an oven or microwave.

• Oven: Used to bake the scones at the specified temperature until they are golden brown.

• Baking sheet: A flat sheet used to place the scone wedges on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

• Large bowl: Used to mix the dry ingredients together.

• Whisk: Helps to combine the dry ingredients evenly.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Small bowl: Used to whisk together the cream, egg, and vanilla.

• Measuring cups: Used to measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Used to measure the baking powder, salt, cinnamon, and vanilla extract.

• Spatula: Used to stir the wet ingredients into the dry ingredients until just combined.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while kneading.

• Knife: Used to cut the dough into 8 wedges.

• Cooling rack: Allows the scones to cool evenly after baking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and shape.

Freeze extra scones: Double the recipe and freeze extra scones for a quick treat later. Just bake them straight from the freezer.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.