Triple Cinnamon Scones | With THREE layers of cinnamon you would think you were eating a gooey cinnamon roll!  These Triple Cinnamon 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.

Triple Cinnamon Scones

Do you love scones as much as I do?  Here are some of my favorite scone recipes:  GINGER SNAP SCONES, CHRISTMAS SCONES AND STRAWBERRY CHEESECAKE SCONES.

Triple Cinnamon Scones

Here’s how you make these awesome scones!

Form dough into a 9 inch square, brush on the butter, sprinkle the brown sugar and cinnamon on top.

Triple Cinnamon Scones

Fold one side to the center.

Triple Cinnamon Scones

Fold the remaining side over the top, overlapping the other side a bit.

Triple Cinnamon Scones

From into a 3 inch by 19 inch rectangle.

Triple Cinnamon Scones

Cut rectangle into SIX 3-inch pieces.

Triple Cinnamon Scones

Cut each square from corner to corner to form somewhat of a triangle, Separate 1-inch apart and bake!

Triple Cinnamon Scones

FOR MINI SCONES:

Triple Cinnamon Scones

Cut each 3-inch square in half and then into 4 triangles.

PIN THESE TRIPLE CINNAMON SCONES TO YOUR BREAKFAST OR BAKED GOODS BOARDS.  Don’t have a breakfast board? Let me help you create one!  Visit my breakfast board and pin away!

Capture

Triple Cinnamon Scones

Preparation 50 minutes 2017-10-18T00:50:00+00:00 Cook Time 17 minutes 2017-10-18T00:17:00+00:00 Serves Makes 12 Medium or 24 Mini Scones     adjust servings

 

Ingredients

For the Scones

  • 3/4 cup half and half
  • 2/3 cup cinnamon chips
  • 3 1/4 cups all-purpose flour, divided
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup cold butter, cut into pats
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

For the Filling

  • 1 tablespoon butter, softened
  • 3 tabelspoons light brown sugar
  • 1 1/2 teaspoons ground cinnamon

For the Glaze

  • 2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon plus 1 teaspoon water

Instructions

For the Scones:

Preheat oven to 400°.

Combine the cinnamon chips with the half and half in a small bowl.  Let the mixture rest(this creates a cinnamon flavored milk).  While the cinnamon mixture is resting, get started putting together the rest of the ingredients.  In a large bowl add the flour, sugar, baking powder and salt.  Whisk to combine.  Cut butter into pieces, add to the flour mixture, using a pastry blender cut the butter into the flour making sure to leave chunks of butter through out the dough.  Add the eggs and vanilla to the cinnamon milk, whisk to combine.  Pour into the flour mixture.  Stir until just combined.  Pour onto a floured surface.  Pat the dough into a 9-inch square. 

Brush on the butter for the filling, sprinkle the brown sugar and cinnamon on top.  Fold one edge into the center and over the filling.  Fold the remaining edge over the center.  Gently pat into a 3-inch by 18-inch rectangle.  Cut the rectangle into SIX 3-inch pieces.  Transfer squares to a cookie sheet or baking pan lined with parchment paper.  Cut each square in half diagonally to form a rectangle (look below for a way to make these into mini scones).  Separate 1-inch apart.  Bake 18 minutes.  Cool before adding the glaze.

For the Glaze:

In a medium bowl whisk together the sugar, cinnamon and water until creamy and there are no lumps.  Pour into a zip top bag and drizzle over the scones or use a fork to drizzle.  NOTE:  If you would like the glaze to be more for dipping the scone into simply add more water but ONLY a tiny bit at a time.  It doesn't take much for the glaze to become too runny.

For Mini Scones:

To achieve mini scones....cut the squares in half straight up and down and then cut the smaller piece on the diagonal getting 4 scones from on square instead of 2.

 

Triple Cinnamon SconesMORE CINNAMON BREAKFAST RECIPES

Cinnamon BreakfastGRANDMA’S GOOEY CINNAMON ROLLS  2.  CINNAMON BLUEBERRY CRUMBLE  3. CINNAMON ROLL BREAD PUDDING

Thank-You-Banner-2112

NEVER MISS A POST!

Sign up for my newsletter (two per month) and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER


Comments

Triple Cinnamon Scones — 19 Comments

    • Hi CanadianBaker, I’m sorry I really don’t. I think these scones would still be delicious with out the chips. Thanks for visiting! 🙂

  1. Hi Becky, You’re right these scones are delicious. I got this recipe from my Mom’s recipe box….she had hand written it so I didn’t know where it came from. The recipes do seem to be almost exact.

    • 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. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *