Cinnamon Chip Scones

May 30:National Scone Day

We have baked and eaten many different types of scones—both sweet and savory—for breakfast and snack time. But this one containing cinnamon chips is one of our favorites that we almost always include them in our teatime menu when we welcome guests to our home. Although Islander does most of the baking at our house, Highlander helps out when it comes to making scones. He feels he is adding his Scottish touch to them and proudly points out his culture’s culinary heritage when we serve them, which is a good conversation starter after he says grace over the meal.

Add these sweet cinnamon chip scones to your repertoire of scone recipes for National Scone Day.


(Adapted from TeaTime magazine)


  • 2 cups flour (all-purpose, not self-rising)
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 4 tablespoons (¼ cup) butter, salted and cold
  • ¾ cup cinnamon chips (we used Hershey’s brand cinnamon baking chips)
  • ¾ cup + 2 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • turbinado or sanding sugar (optional)


In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter and blend until it resembles coarse crumbs.

In a measuring cup, mix the cream with vanilla to infuse the flavors. Pour in the whipping cream mixture and gently blend until moist, adding a tablespoon at a time if the dough is too dry. Avoid over-mixing or the scones will be tough. Knead the dough into a ball.

Place dough on a clean, lightly-floured surface. Roll out to ½-inch thick. Use round or triangular shaped cutters. Re-roll scraps. Place on a parchment paper-lined baking pan about two inches apart. Brush scones with a little cream (it adds a little shine and color to them).

Sprinkle sugar on top (optional). Bake in a preheated oven at 350 degrees F for 20 minutes or until browned and cooked through. Remove from the oven and serve warm plain or with butter or clotted cream.


  • Search our blog for other sweet and savory scones recipes.