These Cinnamon Scones with Cream Cheese Glaze are tender, moist cinnamon scones filled with cinnamon chips and topped with the most delicious cream cheese glaze!
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, cinnamon, and baking powder. Mix the dry ingredients with the paddle or by hand just enough to distribute the ingredients.
Add cold butter and mix on low to cut it in. Continue to mix until the butter is no longer visible and the mixture resembles wet sand.
While the butter is being cut in, combine the cream, egg, and vanilla in another bowl with an immersion blender. If you don’t have an immersion blender you can use a whisk. Blend the cream mixture until it is smooth.
With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.
Dump the dough out onto a dry surface and knead it together (gently, with love!).
Once only a few visible dry spots remain in the dough, gently fold in the cinnamon chips.
Portion and chill dough:
Press the dough out into a rectangle of about a ½ inch thickness. Using a bench scraper or pastry cutter, cut the dough into 3.5 inch strips, and then each strip into squares. Cut each square in half on a diagonal to form a triangle. Place triangles onto a parchment lined baking sheet.
Chill the dough completely before baking. This will take around 2 hours. You can also wrap it very well and freeze it. It is entirely possible to bake these from frozen!
Bake scones:
Preheat the oven to 325°F. Brush scones with heavy cream.
Bake scones in the preheated oven for 18-20 minutes (for 3 1/2-inch scones) or until golden brown, puffed, and the centers provide a little resistance when touched gently. Cool completely on baking sheets.
Make glaze & assemble:
Whisk all glaze ingredients together, cover with plastic wrap until ready to use.
After scones have cooled, glaze them to your heart's content! The glaze might need a little extra whisk before application.
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Notes
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 would make a tough scone. Storage – Store wrapped at room temperature for 3 days, refrigerated for a week or frozen for up to 3 months. I prefer to freeze the cut dough and bake them as they are needed. Bake from frozen in a warm oven at 325°F convection or 350°F regular.