Triple Cinnamon Scones

Triple Cinnamon Scones
Triple Cinnamon Scones. Getty
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: Makes 12 scones
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If you love cinnamon, then these scones are for you. Packed with cinnamon-white chocolate chips and topped with a cinnamon-sugar mixture, they deliver a dose of this favorite spice in every bite.

What You'll Need

  • Cinnamon Chocolate Chips
  • 4 ounces white chocolate, coarsely chopped
  • 2 teaspoons ground cinnamon
  • Scones
  • 2 teaspoons ground cinnamon
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, chilled and cut into small pieces
  • 2 large eggs
  • 1/2 cup heavy cream
  • Topping
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

How to Make It

1. Make the Cinnamon Chocolate Chips: Line a baking sheet with a sheet of parchment or waxed paper. Place the white chocolate in the top of a double boiler set over simmering (not boiling) water and let it melt, stirring until smooth. Stir in the cinnamon until well blended. Spread the mixture over the prepared baking sheet, spreading it to a 1/4-inch thickness. Refrigerate until firm, about 30 minutes.

2. Transfer the chilled mixture to a cutting board and using a sharp knife, chop the mixture into medium chunks (about 1/2-inch pieces).

3. Make the scones: Preheat the oven to 400F. Line a baking sheet with a sheet of parchment or waxed paper. Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Using a pastry blender, two knives, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cinnamon chocolate pieces.

4. Whisk the eggs with the cream in a medium bowl. Add the egg mixture to the flour mixture and stir with a wooden spoon just until the dough comes together. Knead the dough in the bowl for 5 to 6 times.

5. Scoop the dough using a 1/4 cup measure and drop onto the prepared baking sheet, spacing them about 2-inches apart.

6. Make the topping: In a small bowl, mix together the sugar and cinnamon. Sprinkle the topping over the scones.

7. Bake the scones until they are golden brown, about 15 to 20 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes before serving.

 

Recipe Notes and Tips

• You can store the cinnamon chocolate chips in an airtight container in the refrigerator for up to 2 weeks.

• You can store the scones in an airtight container at room temperature for 2 days, or freeze in freezer bags for up to 1 month. Defrost the scones at room temperature and then reheat them on a baking sheet in a 350°F oven for 5 to 10 minutes.