These sweet, bakery-style cinnamon chip scones are buttery, crumbly, and drizzled with a madagascar bourbon vanilla glaze!
Okay okay. So because it is socially non-acceptable to drink raspberry ginger beer ice cream floats on a Saturday morning, I had to move on from my latest obsession . . . and right back to another childhood obsession. 😉
Cinnamon chip scones with a drizzle of vanilla glaze!
You know the “try me” box that every bakery has on its front counter? The one that forces you to decide between a little taster of harvest loaf or olive parmesan focaccia or oatmeal raisin cookie??? Without fail, I ALWAYS chose the cinnamon chip scone with vanilla glaze. Great Harvest Bread Co., Panera, did not matter which bakery. Cinnamon chip scone. Every time.
My mom was not above bribing us and, given the proximity of the Great Harvest Bread Co. to our orthodontist growing up, there were many scones enjoyed. (#headgear. #nojoke.)
How do you make cinnamon scones from scratch?
These buttery cinnamon scones are made with plenty of frozen butter and heavy cream. I prefer to freeze the butter for 30-60 minutes ahead of time. Just enough to keep it cold right up until it goes into the oven but not SO frozen that I nearly skin my fingers alive on the cheese grater. (Pretty sure every person alive has done this at least once and it is the WORST.)
The name of the game for getting buttery, crumbly scones with a good rise is COLD. Cold butter. Cold heavy cream. Moving quickly and handling the dough as little as possible. Chilling the scones before baking. These will all help you get a good rise on scones made from scratch.
I like using madagascar bourbon vanilla for the glaze, because I think it has a slightly heavier vanilla flavor. But maybe it’s all in my head and I’m just an excellent example of marketing success. 😉
If you like your cinnamon scones to have a little bit of crunch to the top, use either morena or turbinado sugar for sprinkling. Both of these are a little more coarse and will add that crunchy sugary crust on top.
What can I use in place of cinnamon chips?
Really, this cinnamon chip scone recipe is just a “sweet” scone recipe that can be adapted to whatever you fancy. Just drop the cinnamon from the dough and choose your mix-ins:
- chocolate chips (melt white chocolate chips for the drizzle!)
- toffee bits and either vanilla glaze or melted chocolate drizzle
- fresh whole blueberries (toss the blueberries with some flour before gently mixing them in with the heavy cream)
- white chocolate chips with a caramel drizzle (use the quick caramel recipe here)