Triple Cinnamon Scones
Triple Cinnamon Scones: There’s nothing like a mouth-watering, irresistible triple cinnamon scone. These delectable pastries are overflowing with sweet cinnamon spice and cinnamon chips – they are a delicious twist on a classic favorite. But why settle for just one type of cinnamon when you can have a trifecta of this aromatic spice? In this post, discover what makes these triple cinnamon scones a must-try for any dessert lover. Get ready to learn everything you need to know about making your own batch of these heavenly treats.
The BEST scones you’ll ever have! With THREE layers of cinnamon you would think you were eating gooey cinnamon rolls! These Triple Cinnamon Chip Scones have a wonderful glaze full of cinnamon that can be drizzled or dipped onto the scones! You can make these scones ahead of time and freeze. Don’t glaze until the day they are being served. Scroll down to find out how to transform these cinnamon scones into mini cinnamon scones. Treat yourself to a mid morning snack with a cup of coffee.
How to Make Triple Cinnamon Scones
When it comes to breakfast scones these cinnamon roll scones recipe is by far my favorite scone recipe. The perfect addition to your Easter Brunch or Mother’s Day Brunch. The cinnamon sugar center offers moist scones, with crunchy edges, and softer scones.
TRIPLE CINNAMON SCONES INGREDIENT LIST-full recipe below in recipe card
THE CINNAMON SCONES INGREDIENT LIST
- ¾ cup half and half
- 1 cup cinnamon chips
- 2¾ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
THE CINNAMON FILLING INGREDIENT LIST
- 5 tablespoons unsalted butter, softened
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
THE CINNAMON GLAZE INGREDIENT LIST
- 3½ cups powdered sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons water
THE TRIPLE CINNAMON SCONES INSTRUCTIONS
- Combine the cinnamon chips with the half and half in a small bowl.
- Let the mixture rest for about 20 minutes. (this creates a nice cinnamon flavored milk)
- While the cinnamon mixture is resting, get started putting together the rest of the ingredients.
- In a food processor mix together the flour, sugar , baking powder, and salt.
- Add the cold butter and just mix until crumbly. (it’s okay to have some larger chunks of butter) NOTE: you can also do this by hand in a large bowl. Bakers Tip: If you do it by hand, use frozen butter and a box grater. *See baker’s tip below for more details.
- Put the crumb mixture into a bowl (if a food processor was used).
- Add the egg and vanilla to the cinnamon-milk mixture, stirring to combine.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
CINNAMON FILLING INSTRUCTIONS
- Mix all the ingredients together until creamy and spreadable.
SIMPLE CINNAMON GLAZE INSTRUCTIONS
- Stir together the sugar, cinnamon and water.
HOW TO ASSEMBLE TRIPLE CINNAMON SCONES INSTRUCTIONS
- On a well floured surface pat dough into a 9-inch square.
- Spread the filling over the dough.
- Fold one edge into the center and over the filling.
- Fold the remaining edge over the center.
- Gently pat scone dough into a 3-inch x 18-inch rectangle.
- Cut the rectangle into SIX 3-inch squares.
- Transfer the squares to a lightly greased prepared baking sheet.
- Cut the square in half.
- Separate 1-inch apart.
- Bake triangular scones at 400° for 15 to 17 minutes or until golden brown. As soon as the scones come out of the oven remove them from the cookie sheet to a cooling rack.
- Cool completely.
- Coat each scone with glaze.
- You can dip each one, pour, brush or drizzle.
- MAKES 12 LARGE SCONES (regular size) OR 24 MINI SCONES
BAKER’S TIP #1
What I do if I run out of glaze before I’ve coated all the scones. •Place a sheet of wax paper under the cooling rack. The wax paper will catch any glaze that falls off the baked goods. •Take a spoon and gather the fallen-remaining glaze •spoon extra glaze or drizzle over remaining scones.
How to Make Mini Cinnamon Scones
DELICIOUS CINNAMON SCONES ALTERATIONS-EXTRA CRUNCH
CHOPPED NUTS: For added crunch, mix ½ cup of chopped nuts (pecans or walnuts) to the scone dough.
CINNAMON SUGAR TOPPING: I love adding multiple layers of flavor to baked goods. OPTION #1-As soon as the scones come out of the oven, brush them with melted butter, and dip them in a cinnamon sugar mixture. Then add the cinnamon drizzle. OPTION #2 Before baking, brush (using a party brush) the top of the scones with melted butter or an egg wash, and sprinkle on turbinado sugar (raw sugar). Nice and crunchy with a little added sweetness. Then add the cinnamon glaze.
Different Types of Cinnamon
CINNAMON CHIPS: These naturally flavored chips are great for baking. You can find the cinnamon baking chips at Walmart and Amazon. During the holiday season other stores like Target carry the chips. So stock up!
GROUND CINNAMON: What type of cinnamon is best? Ceylon is wonderful if you want cinnamon that’s delicate, with a citrusy-floral aspect to lighten the woodsy notes. Chinese Cassia cinnamon has straightforward, up-front cinnamon flavor. Saigon cinnamon is bold and more aggressive, and Indonesian cinnamon is the sweetest and most approachable of the Cassia varieties. What type of cinnamon does McCormick use? Their ground cinnamon is classified as cinnamon cassia, so the flavor profile is much stronger and sweeter than Ceylon cinnamon. In other words don’t get hung up of expensive “imported” cinnamon. Your plain old grocery store cinnamon will do.
Baker’s Trick
FROZEN GRATED BUTTER: The cold butter coats the flour, which creates tons of flour coated butter crumbs. When the butter/flour crumbs melt as the scones bake, they release steam which creates all the delicious flakiness we love. The exterior becomes crumbly, crunchy, and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven.
How to Freeze Scones
BAKERS TIP #2: WAIT UNTIL READY TO SERVE TO ADD THE CINNAMON DRIZZLE
BAKED SCONES: Let the scones cool before freezing. Place bakes scones on a cookie sheet lined with parchment paper. Freeze scones until solid ( at least 2 hours). Once scones are frozen, transfer to a zip top freezer safe bag or airtight container to protect from freezer burn. Place a sheet of wax or parchment paper between layers to keep them from sticking. Use within 3 months. *DO NOT ADD GLAZE*
HOW TO REHEAT BAKED SCONES
Preheat your oven to 350°. Place scones on a baking sheet lined with a sheet of parchment paper. Warm for 5-8 minutes until heated through. This method works well for both fresh and frozen scones. Add cinnamon drizzle.
RAW SCONES: Place raw scones on a cookie sheet lined with parchment paper. Freeze scones until solid ( at least 2 hours). Once scones are frozen, transfer to a zip top freezer safe bag or airtight container to protect from freezer burn. The scones do not need to be defrosted. Uncooked scones can go from freezer to oven.
HOW TO BAKE FROZEN SCONES
- Preheat oven to 360°
- Place frozen scones on a baking sheet, lined with parchment paper, on the center rack.
- After 5 minutes, reduce the temperature to 350°.
- Total baking time for the regular size sconces will be between 25-20 minutes.
- Add cinnamon glaze.
MORE SCONE RECIPES
Below are a few of my favorite scones recipes. Here are all of my scone recipes!
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In conclusion, triple cinnamon scones are more than just a delicious baked good – they are a symbol of the power of simple ingredients to create something truly memorable. From the importance of quality cinnamon to the versatility of scones as a breakfast or dessert option, we have explored the various aspects that make these treats a must-try for any food lover. So go ahead and give these scones a try – and don’t be afraid to experiment with different types of cinnamon and add-ins. Who knows, you may just discover your new favorite pastry. Please let me know how they turn out and as always….HAPPY BAKING!????Sheryl
Triple Cinnamon Scones
With THREE layers of cinnamon you would think you were eating a gooey cinnamon roll!
Ingredients
For the Scones:
- ¾ cup half and half
- 1 cup cinnamon chips
- 2¾ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For the Filling:
- 5 tablespoons unsalted butter, softened
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 3½ cups powdered sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons water
Instructions
For the Scones:
- Combine the cinnamon chips with the half and half in a small bowl.
- Let the mixture rest for about 20 minutes. (this creates a nice cinnamon flavored milk)
- While the cinnamon mixture is resting, get started putting together the rest of the ingredients.
- In a food processor mix together the flour, sugar , baking powder, and salt.
- Add the cold butter and just mix until crumbly. (it's okay to have some larger chunks of butter) NOTE: you can also do this by hand in a large bowl. Bakers Tip: If you do it by hand, use frozen butter and a box grater. *See Baker's Tip in post for more details
- Put the crumb mixture into a bowl (if a food processor was used).
- Add the egg and vanilla to the cinnamon-milk mixture, stirring to combine.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
For the Filling:
- Mix all the ingredients together until creamy and spreadable.
For the Glaze:
- Stir together the sugar, cinnamon and water.
To Assemble:
- On a well floured surface pat dough into a 9-inch square.
- Spread the filling over the dough.
- Fold one edge into the center and over the filling.
- Fold the remaining edge over the center.
- Gently pat into a 3-inch x 18-inch rectangle.
- Cut the rectangle into SIX 3-inch squares.
- Transfer the squares to a lightly greased baking sheet.
- Cut the square in half.
- Separate 1-inch apart.
- Bake at 400° for 15 to 17 minutes. As soon as the scones come out of the oven remove them from the cookie sheet to a cooling rack.
- Cool completely.
- Coat each scone with glaze.
- You can dip each one, pour, brush or drizzle.
- MAKES 12 REGULAR SIZE SCONES OR 24 MINI SCONES
For Mini Scones:
- Cut each 3-inch square in half and then into 4 triangles
Notes
How to Freeze Scones: Bakers Tip-Wait until ready to serve to add the cinnamon glaze drizzle
BAKED SCONES: Let the scones cool before freezing. Place bakes scones on a cookie sheet lined with parchment paper. Freeze scones until solid ( at least 2 hours). Once scones are frozen, transfer to a zip top freezer safe bag or airtight container to protect from freezer burn. Place a sheet of wax or parchment paper between layers to keep them from sticking. Use within 3 months.
HOW TO REHEAT BAKED SCONES
Preheat your oven to 350°. Place scones on a baking sheet lined with a sheet of parchment paper. Warm for 5-8 minutes until heated through. This method works well for both fresh and frozen scones.
RAW SCONES: Place raw scones on a cookie sheet lined with parchment paper. Freeze scones until solid ( at least 2 hours). Once scones are frozen, transfer to a zip top freezer safe bag or airtight container to protect from freezer burn. The scones do not need to be defrosted. Uncooked scones can go from freezer to oven.
HOW TO BAKE FROZEN SCONES
- Preheat oven to 360°
- Place frozen scones on a baking sheet, lined with parchment paper, on the center rack.
- After 5 minutes, reduce the temperature to 350°.
- Total baking time for the regular size sconces will be between 25-20 minutes.
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wow- these looks so good, also! These are a definite must-try on my list!
These scones look fantastic, and I have no doubt the taste is great
I’l loooooooooooove to eat a few
cinnamon scones
WOW! These look absolutely scrumptious! I definitely want to try these out!
Oh wow – I am saving this one. Sounds incredible.
Hi…I live in Canada and can’t find Cinnamon chips anywhere. Is there anything I can use in replacement? Thanks!
Hi CanadianBaker, I’m sorry I really don’t. I think these scones would still be delicious with out the chips. Thanks for visiting! 🙂
Can you order from amazon, they are easily accessible at Walmart too, just as FYI, made by Hersey company.
CanadianBaker: I live in the U.S. and I can’t find cinnamon chips anywhere either any more. BUT, you can order cinnamon sweet bits from kingarthurflour.com. They aren’t too badly priced and a lot cheaper than buying cinnamon chips from Amazon. And they are amazing. Hope you get to make these, because they are to die for.
Thanks Carolyn for your help!♥
I did not have cinnamon chips either but i did have white chocolate ones. I added some cinnamon to the white choc chips, poured in the milk and let it sit…came out deeelish!
That’s a fantastic idea Robyn!
For the cinnamon chips…try Amazon…I’ve been able to locate just about everything there
They look wonderful. Can’t wait to make them!!
Thanks Diana! 🙂
Hi Karen, No I didn’t chill them. I did make them in the winter so my dough was cool.
I love cinnamon and these scones lol amazing. I have to make these next week
They are addictive and yummy Linda! 🙂
Can I use chocolate chips instead of the cinnamon chips and omit the soaking?
Oh….that sounds good Condace. Like Mexican chocolate with the cinnamon. The reason I soak the chips is the give the scones extra cinnamon flavor. You don’t have to soak your chips but it will add a little bit more of a chocolate flavor if you do. 🙂
I made these today and they are absolutely wonderful! Did not have half and half and used buttermilk instead
Hi Ginny, I love the swap out from half and half to buttermilk.
Hi Sheryl, I made these delicious Triple Cinnamon Scones today. They’re so good! The only thing I did differently was to brush a bit more than 1 tablespoon of the softened butter on the dough before adding the filling. I’m looking forward to trying some of your other scone recipes now. Thanks for posting!! I posted a picture of my scones on my blog: spooncitykitchen.blogspot.com It’s just a private blog I share with family and friends only, but feel free to take a look. I did reference you as the author of the recipe and put your URL for people who may want to give these scones a try. I did not post the recipe. Thanks again!!
That’s awesome Melissa! I’m glad you liked the recipe. It’s one of my favorites!
Great recipe, mine came out great! You have excellent photos and step by step directions, you really make it fool proof.
Thanks Kimberly! I love this scone recipe too! Have a great day and thanks for visiting!
Hi Sheryl,
I’ve been searching for a cinnamon layered scone recipe that is as yummy as the one I get at my local coffee shop. This one sounds even better! Can’t wait to try it! YUM! Thanks!
It’s a good one Pam! ♥
I made these last week and they were amazing!!!
I’m glad you liked the recipe Angie.
Hi Sheryl thanks for the recipe I will make these today. Could you tell me what the procedure is f we want to freeze them? Saw you mentioning it but don’t see the instructions to do so. Thanks for your help
Hi Chantal, I have added those instructions to the recipe card. Thanks for asking♥
These look great! Would it work ok to assemble the scones the night before, refrigerate and then bake in the morning?
Hi Michele, Sure! You can assemble the scones the night before.
These scones are delicious, but I can never get mine to retain their shape. II have tried making them without chilling the cut up scones, have tried chilling them and even tried lightly freezing them. I always get the same results- the center filling runs all over and the two dough layers slip away. They are delicious but they don’t look like yours! Any advice?
I am so sorry to hear that Birdie. Here’s an idea (I haven’t tried it yet), how about instead of creating the cinnamon sugar layer you mix it into the dough and create a marbled look. Then while the scones are still hot brush melted butter on the tops, dip the tops in cinnamon sugar, and then add the glaze? I’m hoping doing these steps will still give you the cinnamon roll experience without the mess.
Thanks. I’ll give that a try
????
I have made these scones several times. I use cream instead of half and half. I also only use 1 egg. They are wonderful especially if you like cinnamon.
Hi Deb, I’m so glad you like the scone recipe.