Cinnamon Chip Scones

Can you believe I’ve never made scones before? I just never think to make them… When I started thinking about what to do with all the cinnamon chips I have in my cabinet, I got a couple recommendations to make cinnamon scones. I decided to give them a shot.

I found a recipe that called for mini chocolate chips and just subbed in the cinnamon chips. I cut my scones into 16 squares and popped them in the freezer. Slowly we worked our way through them and I honestly preferred them chilled, straight out of the freezer.

Hubby commented that these tasted like pie crust with cinnamon chips in it. No matter how you describe them, we both agreed they are worth making again. Hubby has requested that happens sooner rather than later.

One Year Ago: Black Bean and Bell Pepper Cous Cous Salad
Two Years Ago: Alton Brown’s The Puffy

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Cinnamon Chip Scones

Yield: 16


For the Scones
2 cups (10 oz) flour
1/4 cup (1 3/4 oz) sugar
2 1/2 t baking powder
1/4 tsp salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy cream (cold)
3/4 c cinnamon chips

For the Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar


Preheat over to 425 degrees

Mix together dry ingredients.

Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!)

Add whipping cream and chocolate chips. Blend together quickly (I use my hands and/or a spatula). Do not overmix.

Shape into a round or square.

Brush with egg wash. Sprinkle with sugar.

Cut into shapes. Place on parchment or Silpat covered baking sheet.

Bake for 14-16 minutes until golden brown and delicious.

Recipe adapted from The Food Librarian, originally from The Art and Soul of Baking

Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.

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12 Responses to “Cinnamon Roll Bundt”

  1. #
    Nutmeg Nanny — November 16, 2013 at 2:37 pm

    I love bundt cakes, I love cinnamon rolls! Thank you for combining them for me 😉 looks wonderful!

  2. #
    Connie — November 18, 2013 at 11:12 am

    I love Mary’s “I Love Big Bundts” feature on Food Librarian! Your Cinnamon Roll Bundt looks delicious, and quite possibly a great addition to an holiday table as it is different and unexpected.

  3. #
    Jocelyn (Grandbaby Cakes) — November 18, 2013 at 11:22 am

    Thanks so much for sharing and trying my recipe!!

    • beantownbaker — November 24th, 2013 @ 5:50 pm

      Thanks for posting it in the first place!

  4. #
    sara — November 18, 2013 at 3:45 pm

    Yummy! This looks so delicious!!

    • beantownbaker — November 24th, 2013 @ 5:50 pm

      It really is delicious!

  5. #
    food librarian — December 1, 2013 at 2:47 am

    Jen, I can’t wait to try this!!!! It looks fantastic. And I need to work with you and this $5 pig out – or I need to bring this to my work. 🙂 Thanks for baking along with me…your blog is always such an inspiration to me! – mary the food librarian

    • beantownbaker — December 1st, 2013 @ 6:55 pm

      The $5 pig out is awesome. Thanks for doing I Like Big Bundts again this year!

  6. #
    Sarah C — December 12, 2013 at 11:38 pm

    I just made this cake as a breakfast contribution to a holiday food fest at work. It was a HUGE hit! People were actually waiting for me to arrive in the morning before they’d even tasted it, just because they saw it on the sign-up list. Then once people started eating it, they were actually emailing and IM’ing to rave about how amazing it was. My co-workers have now added it to the list of things they regularly ask me to make. 🙂

    • beantownbaker — December 17th, 2013 @ 10:55 am

      That’s awesome to hear! Glad the recipe was such a big hit for you.

  7. #
    Homepage Optimierung 6020 — December 22, 2013 at 10:59 pm

    Yes! Finally someone writes about Edellaubbäume.

  8. #
    sdmoviespoint — August 30, 2019 at 3:39 am

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