Flaky on the outside, tender in the center, and studded with pockets of cinnamon throughout, these cinnamon chip scones bake up rich and bakery-worthy without being dry.

Cinnamon chip scones are the perfect complement to a cup of coffee any time of day. They're rich without feeling heavy and with warm cinnamon flavor throughout thanks to cinnamon chips rolled right into the dough.

Scones are a type of quick bread, which means it has no rising time and can be baked quickly. If you're in the mood for something a little more indulgent and have time, my brioche cinnamon rolls or chocolate babka are great alternatives for a slower weekend bake.

A few simple techniques make all the difference in achieving the best scone texture. Frozen grated butter creates flaky layers, while a combination of milk and sour cream keeps the crumb soft and tender. Folding and rolling the dough, similar to a croissant dough method, helps the scones puff up nicely with visible layers, without adding unnecessary complexity.

Ingredients You'll Need to Make Cinnamon Scones:

• All-purpose flour: Provides structure while still allowing the scones to bake up tender.
• Baking Powder and Baking Soda: Baking powder gives the scones lift and helps them bake tall while the baking soda reacts with sour cream to to encourage browning and tenderness.
• Ground cinnamon: Adds warmth to the dough without overpowering the cinnamon chips.
• Salt: Balances the sweetness and sharpens all the flavors.
• Light brown sugar Adds sweetness and moisture with a subtle molasses note that pairs well with cinnamon. If clumpy, break it up before mixing (see recipe card notes).
• Unsalted butter: Frozen and grated to create flaky layers as the scones bake. Keeping the butter cold is key to a light, layered texture.
• Whole milk: Adds moisture and richness without making the dough heavy.
• Sour cream: Keeps the crumb soft and tender, and adds just a touch of richness. Use it straight from the fridge so the dough stays cold.
• Vanilla extract: Rounds out the flavor and softens the warmth of the cinnamon.
• Cinnamon chips: Rolled into the dough so the cinnamon stays distinct, creating pockets of flavor throughout the scones. Hershey's makes cinnamon chips that are available at most grocery stores.
• Granulated sugar: Sprinkled on top before baking for a light crunchy finish.

How to Make the Flakiest Scones:

Grated, frozen butter is the key to getting that flaky texture in your scone. Grate frozen butter and return it to the freezer right away. You should use a wider grater here so you have larger shredded butter pieces.

In a separate bowl, whisk together the milk, sour cream, and vanilla, then refrigerate the mixture until you're ready to use it.

See the trend? The key here is to keep everything as cold as possible before baking!!

Next, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt, breaking up any brown sugar clumps as needed. Toss the frozen grated butter into the dry ingredients, working quickly so it stays cold and evenly coated in flour.

Add the chilled milk mixture and use clean hands to gently bring the dough together. It should just hold when pressed, without looking smooth or elastic. Turn the dough out onto a lightly floured surface and gently shape it into a rough ball.

The dough may be sticky, so it's a good idea to have some extra flour on hand to sprinkle your work surface, hands and rolling pin as needed. Roll the dough into a 12-inch square, then fold it into thirds. Fold into thirds again, and transfer it to a plate. Chill in the freezer for about five minutes to firm up the butter before continuing.

Once chilled, roll the dough into a 12-inch square again, adding flour as needed to prevent sticking. Sprinkle the cinnamon chips evenly over the surface, then roll the dough into a tight log. Place the log seam-side down and gently press it into a 12-by-4-inch rectangle.

Cut the dough into eight equal triangles and transfer to your baking sheet. Brush the tops with the melted butter and sprinkle with granulated sugar.

Bake until golden brown and set through the center, about 15 to 20 minutes, rotating the pan halfway through for even browning. Transfer the scones to a wire rack and let them cool for about 10 minutes before serving, finishing with a drizzle of vanilla glaze if desired.

Baking Tips For Scones

• Keep everything cold. Cold butter and cold dairy are what create flaky layers. The principle is the same as in my flaky pie dough, where cold butter and minimal handling make all the difference.
  
• Brown sugar can clump. If your brown sugar won't fully break up when whisking the dry ingredients, use your fingers to rub out any clumps or sift the mixture before adding the butter.
  
• Don't overwork the dough. The dough should look rough and slightly uneven. Overmixing will make the scones dense instead of tender.
  
• Use an oven thermometer if you have one. If your oven runs hot, the scones can brown too quickly before baking through. A true 400°F makes a noticeable difference here.
  
• Watch for visual cues, not just time. The scones are done when they're evenly golden and set through the center, with visible layers along the sides.

Storage & Make-Ahead Tips

• Same day: These scones are best the day they're baked, once they've cooled slightly and the layers have set.
  
• Room temperature: Store baked scones in an airtight container at room temperature for up to 2 days.
  
• Freezing unbaked scones: Like many freezer-friendly bakes, these scones can be shaped and frozen ahead of time, then baked straight from the freezer.
  
  Shape and cut the scones, then freeze solid on a baking sheet. Transfer to a freezer-safe container and bake directly from frozen, adding 2-3 minutes to the bake time.
  
• Freezing baked scones: Once fully cooled, freeze for up to 2 months in an airtight container.. Thaw at room temperature and warm briefly before serving. Wrapping scones individually in plastic wrap will prevent freezer burn.