These Cinnamon Chip Scones with Cream Cheese Glaze are tender, moist cinnamon scones filled with cinnamon chips and topped with the most delicious cream cheese glaze!
If I might be so bold as to say that these Cinnamon Chip Scones taste like cinnamon rolls without all the work!
These scones have, what I like to consider, my signature scone texture. Meaning they are soft, tender and moist, but the perfect amount of dense. Never cakey!
What is the secret to tender Cinnamon Chip Scones?
- Cut the butter into the dry ingredients completely! I know this goes against what all the other people say but years of testing and making giant batches at the restaurants has proven to me that this makes the most tender and moist scones. It means you need fewer wet ingredients to make a cohesive dough, which means less gluten! No tough, sad scones here!
- Whisk together all the wet ingredients. In large batches I use an immersion blender but a whisk does the job just fine here! Because you have whisked the eggs into the cream, it means you don’t have to mix your dough while the eggs incorporate. Less mixing after the addition of wet ingredients means more tender baked goods!
- Make the dough in the mixer but finish the dough and fold the cinnamon chips in by hand. A stand mixer will make a more tender scone but finishing by hand gives you the control to incorporate just enough without over mixing. It also gives you the control to get those cinnamon chips all in the dough without overworking it.
I only use Hershey’s Cinnamon Chips for my baking. They have a far superior flavor that doesn’t taste fake. No, I am not getting any money for saying so. They are just the best!
Recipe
Cinnamon Chip Scones with Cream Cheese Glaze
These Cinnamon Chip Scones with Cream Cheese Glaze are tender, moist cinnamon scones filled with cinnamon chips and topped with the most delicious cream cheese glaze!
Ingredients
For the Scones:
- 535 g All-purpose flour
- 184 g Sugar
- ½ teaspoon Salt
- 1 Tablespoon Cinnamon
- 8 g Baking Powder
- 189 g Butter (cold, cubed)
- 6 g Vanilla Extract
- 166 g Eggs
- 192 g Heavy Cream
- 1 ½ cups Cinnamon Chips
- Heavy Cream (for brushing)
Cream Cheese Scone Glaze:
- 60 g Cream Cheese (softened)
- 200 g Confectioner’s Sugar
- 30 g Milk
Instructions
- Preheat oven to 325°F
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, cinnamon, and baking powder. Mix with paddle (by hand) just to distribute ingredients. Add butter and mix on low to cut in the butter until the butter is no longer visible and it resembles wet sand.
- While this is mixing combine the vanilla, eggs and cream with an immersion blender or whisk and blend until smooth.
- With the mixer running on low, slowly pour in the cream mixture and mix until almost incorporated.
- Dump out mixture on a dry surface and knead dough together (gently, with love!). Add the Cinnamon Chips once no visible dry spots remain, and gently fold them in.
- Cut into 3.5 in strips and then cut each strip into squares and then cut each square in half on a diagonal to form a triangle. Place triangles onto parchment lined baking sheet. Keep them in the refrigerator and work quickly to keep dough cold.
- Brush scones with heavy cream.
- Bake in preheated oven for 18-20 minutes (for 3 ½-inch scones) or until golden brown and puffed.
- Cool completely on baking sheets.
For the Glaze:
- Whisk all ingredients together, cover with plastic wrap until ready to use.
For Assembly:
- After scones have cooled glaze them to your heart's content! The glaze might need a little extra whisk before application.
Video Instructions
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation- Get a beautiful finish to your scones and lock in their moisture by brushing them with heavy cream just prior to baking. Have fun while glazing–you can make precise wavy lines, swirls, or just coat them in sugary goodness. You can even add a little bit of extra flare on top after glazing by adding adornments, like extra cinnamon. Flavor Tips- I only use Hershey’s Cinnamon Chips for my baking. They have a far superior flavor that doesn’t taste fake. No, I am not getting any money for saying so. They are just the best! Technique - Cutting cold, cubed butter completely into the dry ingredients will cut the gluten strands and limit their ability to create a strong network. A strong gluten network will make a tough scone. I mix all the wet ingredients before adding them to the dough. This allows for a quick incorporation and will make tender carrot cake. I also finish mixing with a delicate hand. Helpful Tools- I like to use an immersion blender to mix my wet ingredients to be sure they are thoroughly incorporated before I add them to my flour mixture–this keeps me from needing to overwork the gluten in my flour. However, you could get by without a blender if you incorporate well without one. Variations - There are many directions you can take these scones! Replace the cinnamon chips with chocolate chips for cinnamon chocolate chip scones, or add dried apples (like I do in my Spiced Apple Scones) to make an autumn variation! Storage - Store baked, unglazed scones in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. Scones are best the day they are baked, so I prefer to freeze the cut dough and bake them as they are needed. Alternately scones will keep 3 days at room temperature, 7 days in the refrigerator or 3 months pre-baked and frozen. Tried this recipe?Mention @cheflindseyfarr
Found your video first and so happy I made these. They are DELISH!!! I actually made my own cinnamon chips because the stores didn't have any, but I'm absolutely making these as much as possible from here on out
That's totally fair, and shows great commitment! I'm so glad you enjoyed!