Breakfast Dessert

Cinnamon Scones

Cinnamon Scones

These are perfect for a Saturday morning treat. Cinnamon chips are sometimes hard to find, but worth the search. If you can't find them, almost any flavor chip can be substituted.


  • c. flour
  • c. plus 2 tbps sugar divided
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ c. cold butter
  • 1 c. buttermilk
  • 1 10 oz. cinnamon-flavored baking chips
  • 2 tbsp butter melted


  • In a large bowl, combine flour, 1/3 cup sugar, baking powder, baking soda, and salt. Cut in butter with pastry cutter or use a shredder to shred butter (I prefer this method). Stir in buttermilk until combined, but don't overmix. Fold in cinnamon chips.
  • Lightly flour a surface and knead the dough a dozen or so times until the dough is no longer sticky. Cut in half and roll each portion into a 7-inch circle. Brush with butter and remaining sugar.
  • Cut each circle into 6 pieces. Separate the wedges and put on an ungreased baking sheet. Bake for 10-13 minutes at 425 degrees.
  • May be be frozen for up to 6 months in an airtight bag or container. To reheat, thaw for 20 minutes on countertop and then heat at 400 degree for 10 minutes.

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