I told you earlier this week that I'd have another recipe this week that involved cinnamon chips. :)
And here it is! Cinnamon chip scones. Gosh, I loved these scones. They were sooo good! Flakey, buttery, and full of cinnamon flavor. What's not to love?
This recipe is from Buttercream Fanatic, another blog that I've recently become a big fan of. The recipe is actually a "copy cat" recipe of the Starbucks cinnamon scones. Do you know those? They're quite good, I must say. I haven't had one in a while but I remember liking them when I tried them years ago. Well, I have good news for you. This recipe is 10 times better! Maybe even more than 10 times...
The only thing I changed with this recipe was that I decided not to add the glaze. I could tell that these scones were going to be awesome on their own, so I decided to forgo the glaze. And the recipe was still a great success without it. That being said, I'm sure they are excellent with it too. So, it's up to you whether you want to add the glaze. I've included the ingredients and instructions below in case you want to add it. What I did do though, was add maple sugar on top of the scones before baking them. If you can't find maple sugar (King Arthur Flour sells it), I bet cinnamon sugar would be excellent as well.
For the scones:
-1 and 1/2 cups all-purpose flour (plus more for the cutting board)
-1/2 cup whole wheat flour
-1/4 cup granulated sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. cream of tartar
-1/2 tsp. salt
-1 tsp. cinnamon
-1/2 cup cold, unsalted butter (cut into 1/2" cubes)
-1/2 cup plain Greek yogurt
-1/2 cup cinnamon chips
-1 Tbsp. maple sugar (optional)
For the glaze:
-1/2 cup powdered sugar
-1/2 tsp. cinnamon
-1 and 1/2 tsp. milk
Preheat oven to 350 degrees. Place parchment paper or a silpat on a baking sheet, or spray it with cooking spray; set aside. In a large bowl, whisk together the dry ingredients (flours, sugar, baking powder, baking soda, cream of tartar, salt, and cinnamon). Cut in the butter, using a pastry cutter, two knives, or a fork until the butter is in pea-sized pieces.
In a separate bowl, whisk together the yogurt and egg. Add to the dry mixtures and mix until just combined. Add cinnamon chips. Sprinkle flour on a cutting board, and turn dough onto the board. Knead a few times to bring the dough together, and shape into a ball. Gently press down to form the dough into a disc, approximately 8 or 9 inches in diameter. If using, sprinkle the maple sugar on the scones at this point, pressing down gently to help it stick to the dough. Use a sharp knife to cut it into eight triangles.
Transfer scones to prepared baking sheet, spacing them about 2 inches apart. Bake for 15 minutes or until they are lightly golden brown. Remove from oven and transfer to cooling rack to cool completely. If making the glaze, while the scones cool, whisk together the powdered sugar, cinnamon, and milk in a small bowl. Drizzle over completely cool scones. If glazed, store scones in fridge. If un-glazed, store in airtight container at room temperature.
Here you can see the maple sugar that I sprinkled on top of the scones before baking...
I absolutely loved how flakey these scones were. But, importantly, they weren't dry. They were delightfully buttery. In my opinion, they were the perfect scone texture.
And of course, one of my favorite aspects of these scones was simply the cinnamon chips themselves! Can't. Get. Enough.
This weekend? Make these scones. You must.
And then report back to me on how much you love them. Mmmm, k? :)