Prep Time: 25 minutes + chilling
Cook Time: 25 minutes
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
- all-purpose flour
- unsalted butter
- heavy cream
- cinnamon baking chips
- ground cinnamon
- kosher salt
How to make cinnamon chip scones with maple glaze
- 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.
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.
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:
For more flaky pastry recipes, try these:
Cinnamon Chip Scones with Maple Glaze
- 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
- 1 cup confectioner’s sugar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. milk
- 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.
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