Cinnamon Chip Scones

I worked at Starbucks through college — and for a while afterward — and honestly, I loved it. I got paid to drink coffee and talk to people, which was pretty much my ideal job.

One of the pastries I remember most was the cinnamon chip scone. They were incredibly popular, and it makes sense — warm cinnamon is just one of those cozy, crowd-friendly flavors everyone seems to love.

And that’s still true when I make these for my friends and family; they are for sure one of my sons’ favorites. Instead of using traditional cinnamon baking chips, I make my own. They aren’t hard or waxy like packaged baking chips. They create soft, buttery pockets of cinnamon sugar throughout the scones, with a few extra clusters baked right on top.

The finished scones are crisp and golden on the outside, soft and tender inside, and filled with cinnamon in every bite. They’re nostalgic in the very best way—and especially good with a hot cup of coffee.

What Are Cinnamon Streusel Chips?

Cinnamon streusel chips are small, frozen clusters made with brown sugar, flour, cinnamon, salt, and softened butter.

Freezing the clusters before adding them to the dough helps them hold together instead of disappearing completely into the scones. I fold about two-thirds into the dough and save the rest for the tops.

Because the streusel adds additional butter and sugar, I reduced both slightly in my usual scone dough. The result is still rich and tender without becoming overly sweet or heavy.

Tips for Making the Best Scones

• Keep the dough cold. Cold butter helps create flaky layers and crisp edges.

• Mix only until the dough comes together. Overworking it can make the scones tough.

• Leave the streusel in smaller clusters rather than mixing it completely into the dough.

• Don’t skip freezing the shaped scones. Even 10–15 minutes makes a difference.

• Begin baking at 425°F to encourage a tall rise and crisp exterior, then lower the temperature to finish baking the centers.

Cinnamon Chip Scones

Crisp on the outside and soft and tender inside, these homemade scones are filled with buttery cinnamon streusel chips and topped with even more cinnamon-sugar clusters.

Makes: 8 scones
Prep time: 25 minutes
Chill time: 20–30 minutes for the streusel, plus 10–15 minutes for the shaped scones
Bake time: 18–20 minutes

Ingredients

Cinnamon Streusel Chips

• ½ cup packed brown sugar

• ⅓ cup all-purpose flour

• 1½ teaspoons ground cinnamon

• Pinch of salt

• 4 tablespoons salted butter, softened

Scones

• 2¼ cups all-purpose flour

• ⅓ cup granulated sugar

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• 1 teaspoon salt

• 8 tablespoons cold butter

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup heavy cream

• 2 tablespoons heavy cream, for brushing

Instructions

Make the Cinnamon Chips

1. Combine the brown sugar, flour, cinnamon, and salt in a small bowl.

2. Add the softened butter and mix until evenly combined and crumbly.

3. Squeeze the mixture between your fingers to form small clusters. Spread the clusters on a parchment-lined plate or baking sheet.

4. Freeze for 20–30 minutes, or until firm.

Make the Scones

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. Cut the cold butter into small pieces. Use a pastry cutter to work it into the dry ingredients until the butter is about the size of very small peas.

3. In a separate bowl, whisk together the egg, vanilla, and ½ cup heavy cream.

4. Pour the wet ingredients into the flour mixture. Use a fork to mix gently until the dough is just beginning to come together. Dump out onto the board and bring it together slightly.

5. Press out the dough to a circle or rectangle. Add about two-thirds of the frozen cinnamon streusel chips. Fold the dough onto itself to tuck the cinnamon chips in. Fold just until the streusel is distributed and no large pockets of dry flour remain. Press and fold it a few times to create layers, then pat it into a circle about 1 inch thick.

6. Cut the circle into 8 wedges and arrange them on a parchment-lined baking sheet, leaving space between each scone.

7. Freeze the shaped scones for 10–15 minutes. While they chill, preheat the oven to 425°F.

8. Brush the tops with the remaining 2 tablespoons of heavy cream. Gently press the reserved cinnamon streusel chips onto the tops.

9. Bake at 425°F for 10 minutes. Reduce the oven temperature to 400°F and continue baking for 8–10 minutes, until the scones are tall and golden and the centers are baked through.

10. Let the scones rest on the pan for 1–2 minutes before transferring them to a wire rack.

Storage

Store cooled scones in an airtight container at room temperature for up to two days. For the best texture, warm them briefly before serving.

Make-Ahead Instructions

Freeze the unbaked scones on a baking sheet until firm, then transfer them to an airtight freezer container. Bake directly from frozen, adding a few extra minutes as needed.