Description
These Cinnamon Chocolate Chip Scones are an easy homemade treat with tender buttery centers and golden edges filled with warm cinnamon and rich chocolate chips. This quick and simple recipe is one of the best breakfast ideas for a cozy weekend brunch or holiday gathering. Enjoy these sweet bakery-style scones with coffee or tea and serve them as a special party treat. They also make a lovely addition to healthy balanced breakfast menus when enjoyed with fresh fruit.
Ingredients
- 2 1/2 cups (300 g) All-purpose flour
- 1/3 cup (67 g) Granulated sugar
- 1 tablespoon (12 g) Baking powder
- 2 teaspoons (5 g) Ground cinnamon
- 1/2 teaspoon (3 g) Fine salt
- 1/2 cup (113 g) Unsalted butter
- 3/4 cup (180 ml) plus 1 tablespoon (15 ml) for brushing Heavy cream
- 1 Large egg
- 1 teaspoon (5 ml) Vanilla extract
- 3/4 cup (130 g) Semi-sweet chocolate chips
- 1 tablespoon (12 g) Coarse sparkling sugar
Instructions
- Add the all-purpose flour to a large mixing bowl and sprinkle the granulated sugar over the top. Add the baking powder followed by the ground cinnamon and fine salt. Whisk everything together until the cinnamon is distributed throughout the pale flour mixture.
The dry ingredients should change from separate piles into one light beige mixture with tiny cinnamon speckles throughout. Make sure the baking powder is evenly incorporated because this will help the scones rise consistently during baking.
- Add the cold cubed unsalted butter directly to the cinnamon flour mixture. Work the butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some larger butter pieces remaining.
The texture should change from fine powder into a rough crumbly mixture with visible irregular butter pieces. These cold butter pockets are important because they release moisture during baking and help create the tender flaky layers that make homemade scones so delicious.
- In a separate small bowl whisk together 3/4 cup of heavy cream with the egg and vanilla extract. Pour the liquid mixture into the crumbly flour mixture and gently fold until a thick shaggy dough begins to form. Add the semi-sweet chocolate chips and fold just until they are distributed throughout the dough.
The loose crumbs should gradually become a soft and slightly sticky dough containing visible cinnamon flecks and chocolate chips. Some dry patches may remain around the edges but avoid excessive mixing because overworked dough can produce tough scones.
- Transfer the shaggy dough onto a lightly floured work surface and gently press it together into one thick round disc measuring approximately 7 inches across and 1 inch thick. Avoid kneading the dough aggressively because the butter should remain cold and the texture should stay tender.
Cut the disc into eight roughly equal triangular wedges. Arrange the eight pieces on a parchment-lined baking sheet with space between them so the heat can circulate around every scone. The pieces should look rustic with slightly uneven edges and chocolate chips visible along the cut sides.
- Preheat the oven to 400°F or 200°C. Brush the tops of all eight unbaked scones with the reserved tablespoon of heavy cream and sprinkle the coarse sparkling sugar unevenly over their surfaces. Place the baking tray in the oven and bake for 20 to 25 minutes until the scones have risen and their edges become lightly golden brown.
The dough will expand into thick triangular scones with lightly cracked tops and soft chocolate pockets. The butter creates tender layers while the cream-brushed surfaces develop golden patches and a delicate sugar crust. Allow the scones to cool on the tray for about 5 minutes before serving.
- Transfer one cooled but still slightly warm scone from the baking tray onto a white serving plate. Break the scone gently into two uneven pieces to reveal the soft interior and the scattered pockets of chocolate chips inside. Place the pieces close together with the exposed crumb facing outward.
The finished scone should have a lightly crisp golden exterior and a tender buttery center with warm cinnamon flavor. The chocolate chips will remain slightly soft and the sparkling sugar topping will add a gentle crunch. Enjoy the scone while it is fresh with your favorite coffee or tea.
Notes
Pro Tips:
- Use very cold butter straight from the refrigerator because small solid butter pieces create the best flaky layers during baking.
- Measure the flour carefully with a kitchen scale because too much flour makes the dough dry and produces dense crumbly scones.
- Avoid overworking the dough after adding the cream because gentle mixing keeps the centers tender and prevents tough scones.
- Leave enough space between the eight wedges so the scones can rise naturally and develop lightly golden edges on every side.
Storage: Room temperature storage is perfect when you plan to enjoy these Cinnamon Chocolate Chip Scones within the next couple of days. Allow the baked scones to cool completely before transferring them to an airtight container. Store them at room temperature for up to 2 days and keep the container away from direct heat to help preserve the buttery texture.
Refrigeration works when you need to keep the scones slightly longer although it can make their texture firmer. Place the completely cooled scones in an airtight container and refrigerate for up to 5 days. Warm them gently before serving to bring back their soft centers and pleasant chocolate texture.
Freezing is a wonderful option for preparing homemade scones ahead of time. Wrap each completely cooled scone individually and place the wrapped portions in a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature when you are ready to enjoy them.
Reheating helps restore the fresh baked texture and makes the chocolate chips slightly soft again. Place a thawed scone in a 300°F oven for about 5 to 8 minutes until warmed through. You can also microwave an individual portion for approximately 10 to 15 seconds although the oven gives the outside a slightly crisper finish.
Unbaked scone wedges can also be frozen for convenient future breakfasts. Arrange the shaped wedges separately until frozen solid and then transfer them into a freezer-safe container. Bake directly from frozen at 400°F and allow a few additional minutes beyond the usual baking time until the centers are fully cooked and the edges are golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American