Cinnamon Chip Scones with Maple Glaze

When my kids were little, I was on a Starbucks kick. Many mornings we’d stop in for coffee and a scone – and, of course, whatever they wanted. My daughter, who was at that age where everything she said was adorable, called them “stones”. So, naturally, we have referred to them as “stones” ever since. I love them, and these Cinnamon Chip Scones with Maple Glaze are, by far, my favorite scone.

They’re crumbly, flaky and bursting with layers of cinnamon flavor. The glaze, made from pure maple syrup, is so good you’ll want to drink it! And these scones are egg free, which isn’t something you find with many baked goods.

What’s the secret to a great scone?

When you think about it, scones are probably the most stone-like of all the pastries. They’re sometimes dry, because they’re not meant to be moist and cakey. They can be a bit heavy, because they’re not meant to be light and fluffy. But a well-made scone can really make for a perfect morning.

The secret to a great scone is using cold butter and cold cream. This advice is opposite of what you’d hear when you’re baking cakes, cookies, breads or muffins.

If you want a flaky result, you’ve got to use cold butter and cream. Starting with cold butter means that it won’t melt before the scones are baked. Instead, the butter melts in the oven, which results in a super flaky texture.

What’s in these Cinnamon Chip Scones with Maple Glaze

The layers of cinnamon in these scones come from both ground cinnamon and cinnamon chips. Here’s what you’ll need:

• all-purpose flour
• unsalted butter
• heavy cream
• sugar
• cinnamon baking chips
• ground cinnamon
• kosher salt

I stockpile cinnamon baking chips from early October through the holidays and use them in lots of recipes. They add great flavor and texture without too much sweetness.

There’s also very little sugar in this recipe. It’s just not the nature of a scone to be too sweet. This makes them a great canvas for apple butter or any other type of jam you might like.

How to make cinnamon chip scones with maple glaze

Follow these simple steps to cinnamon heaven:

• Make the dough in a food processor. Then, knead it for a few minutes on the counter top until it comes together.
• Form the dough into a disc, wrap it and chill it in the fridge for at least one hour.
• Take the dough out of the refrigerator, slice it into wedges, brush it with cream and sprinkle it with sugar.
• Bake.

After you make the dough, it’s important to make sure you form it into a disc that’s at least 1 inch thick. It’s going to seem ridiculously thick, but you’ll see that these scones flatten out a lot during baking.

And whatever you do, don’t skip the maple glaze. It’s super easy to make and gives these Cinnamon Chip Scones a really pretty final touch.

I hope you love these Cinnamon Chip Scones with Maple Glaze as much as we do! And when you make them, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!

For more cinnamon recipes, try these:

• Cinnamon Swirl Coffee Cake
• Classic Cinnamon Rolls with Vanilla Frosting
• Cinnamon Star Cookies

For more flaky pastry recipes, try these:

• Best Raspberry Rugelach Cookies
• Homemade Cherry Danish
• Country Blueberry Pie with Lemon Thyme Crust

Cinnamon Chip Scones with Maple Glaze

A double layer of cinnamon gives these scones over-the-top flavor with a flaky, buttery texture.

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 25 mins

chilling 1 hr

Total Time 1 hr 50 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8

Ingredients

  

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The Scones

• 2 1/4 cups flour
• 1/3 cup sugar
• 1 tbsp. baking powder
• 3/4 tsp. kosher salt
• 1 1/2 sticks cold unsalted butter
• 1/2 cup cinnamon chips
• 1 1/2 tsp. ground cinnamon
• 1 cup heavy cream
• turbinado sugar for dusting

The Glaze

• 1 cup confectioner’s sugar
• 2 Tbsp. pure maple syrup
• 1 Tbsp. milk

Instructions

 

• In a food processor, pulse the flour, sugar, baking powder, salt, cinnamon chips and ground cinnamon together until just combined. Cut the butter into cubes and add it to the food processor. Pulse until the pieces of butter are the size of peas. Pour the mixture into a large bowl.
• Take 2 tbsp. of heavy cream out of the 1 cup and set aside. Pour the remaining cream into the bowl and mix together until a very dry dough starts to form. Dump the dough out onto a well=floured surface and knead until it comes together. It will be quite dry.
• Form the dough into a large disc that is 1 inch thick, wrap in plastic wrap and chill in the fridge for at least 1 hour to overnight.
• Preheat oven to 375 degrees. Remove the plastic wrap and slice the the dough like you would a pizza, making 8 pieces. Place scones onto a baking sheet lined with parchment paper. Brush the scones with the reserved 2 tbsp. of heavy cream, and sprinkle generously with turbinado sugar. Bake 23-25 minutes, until scones are golden brown on the bottom. Cool on the baking sheet before glazing.
• To make the glaze, whisk all ingredients in a bowl and drizzle onto the scones.

Keyword breakfast, vegetarian

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