Simple, tender homemade scones packed with sweet cinnamon chips, that taste just like a cinnamon roll!
Have you had a scone before? Was your experience good? I’ve had scones that are dry, and so stale, they really shouldn’t be classified as scones. More like bricks. These are the best scones I think I’ve ever had. They’re much easier to make than you might think, you just have to be sure not to over mix them. These are moist, crumbly, tender and packed full of cinnamon chips. Have you had cinnamon chips before? I didn’t even know they existed until I wandered into a cooking store in Vancouver and came across a bag of these, I wish I had bought a few more while I was there I cant find them anywhere in Victoria. If you cant find them either I linked to them a few lines up. These flaky scones are packed with moisture, with the heavy cream and the frozen grated butter, when they get cooked the butter creates air pockets leaving a light and airy scone. These taste just like a cinnamon roll, with a slightly crumbly exterior. You can also make a glaze to put on top, but I decided they are perfect as is. These homemade scones are worth every bite!
What You’ll Need
- 2 cups flour
- 1/2 cup brown sugar
- 2 1/2 teaspoon baking powder
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tbsp butter - frozen
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cup cinnamon chips
- Coarse sugar - optional
- Preheat your oven to 400 degrees and line your baking sheet with your silpat or parchment paper - set aside.
- In your large bowl combine the flour, brown sugar, baking powder, cinnamon and salt.
- Grate your frozen butter and cut into your flour mixture with either your hands, a pastry cutter or two knifes until you get a coarse crumb.
- In a medium bowl combine the heavy cream, egg, and vanilla.
- Pour over your dry ingredients and fold together using a rubber spatula - try not to over mix.
- Your dough will be thick and slightly wet.
- Fold in your cinnamon chips.
- Using well floured hands shape dough into a disc shape on your baking sheet.
- Cut into equal triangles and separate slightly on your baking sheet.
- Brush the top of your scones with heavy cream and sprinkle with coarse sugar.
- Bake for 20-22 minutes, or until slightly golden and fully cooked.
- Store in an air tight container for up to 3 days, or freeze for up to 3 months.