Description
These buttery cinnamon scones have crisp, crumbly edges, soft flaky centers, sweet cinnamon chips, and a smooth coffee icing. Serve them warm for breakfast, brunch, or a cozy fall treat.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, spooned and leveled, plus more for hands and work surface
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream
- 2 tablespoons heavy cream, for brushing
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups (225g) cinnamon chips
- Coarse sugar, for topping
- 1 cup (120g) confectioners’ sugar
- 3 tablespoons strong black coffee
- 1/4 teaspoon pure vanilla extract, for icing
Instructions
- Whisk the flour, baking powder, cinnamon, and salt together in a large bowl.
- Grate the frozen butter with a box grater, add it to the flour mixture, and work it in with a pastry cutter, two forks, or your fingers until pea-sized crumbs form.
- Place the flour mixture in the refrigerator or freezer while you prepare the wet ingredients.
- Whisk 1/2 cup heavy cream, brown sugar, egg, and 1 1/2 teaspoons vanilla extract together in a small bowl.
- Pour the wet ingredients over the flour mixture, add the cinnamon chips, and mix until the dough appears evenly moistened.
- Turn the dough onto a lightly floured surface and use floured hands to shape it into a ball. Add a little flour if it feels too sticky or 1 to 2 tablespoons of heavy cream if it feels too dry.
- Press the dough into an 8-inch disc and cut it into 8 wedges with a sharp knife or bench scraper.
- Brush the scones with the remaining heavy cream and sprinkle them with coarse sugar.
- Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Arrange the chilled scones 2 to 3 inches apart on the prepared baking sheet.
- Bake for 22 to 25 minutes, until the edges are golden brown and the tops are lightly browned.
- Remove the scones from the oven and let them cool for a few minutes.
- Whisk the confectioners’ sugar, coffee, and 1/4 teaspoon vanilla extract together until smooth.
- Drizzle the coffee icing over the warm scones and serve.
Notes
- Keep the butter and dough very cold to create flaky layers and limit spreading.
- Do not overmix the dough or the scones may become dense.
- Unbaked dough wedges can be frozen for 1 hour, transferred to a freezer-safe container, and baked from frozen with a few extra minutes added to the baking time.
- Baked and cooled scones can be frozen before icing. Thaw them at room temperature or overnight in the refrigerator.
- To reheat, microwave a scone for about 30 seconds or warm it in a 300°F oven for 10 minutes.
- For overnight preparation, shape and brush the scones, cover them, and refrigerate overnight before baking.
- Store leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Vanilla icing can replace the coffee icing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 545
- Sugar: 39
- Sodium: 310
- Fat: 27
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 2
- Protein: 6
- Cholesterol: 90