These Cinnamon Chip Scones are a spot on Panera or Starbucks copycat! A bakery-style breakfast or snack that’s easy to make at home with buttery, flaky layers studded with cinnamon chips. I love to make a batch and keep them in the freezer for an easy morning bite during a busy week.
⭐️⭐️⭐️⭐️⭐️ Our reader said: “I made these scones and they absolutely did not disappoint! So good! I definitely will make these again.” – Carolyn
Never has a scone been so moist and tender on the inside with a perfectly crisp and crumbly outside. My boys have told me these Cinnamon Scones are better than Panera Bread or Starbucks (truly the ultimate compliment!).
If you’ve never made a scone before, I break down my tips to make sure you get the perfect texture every time. In about an hour, you’ll have warm, coffee shop-style scones ready to enjoy at home. They also store and freeze well to enjoy at a later date, which often makes a busy morning in our house stress-free!
If you love a cinnamon breakfast recipe, be sure to check out my Gluten-Free Cinnamon Crumb Coffee Cake, Overnight Cinnamon Crunch French Toast, or my irresistible Gooey Cinnamon Roll recipe!
First posted in 2023, refreshed in 2026 with updated images and instructions.
Why You Will Love this Recipe
- Packed with Flavor | These delicious scones are packed with rich cinnamon and buttery flavors, ideal to serve with a hot cup of coffee or tea.
- Quick and Easy Breakfast | Serve warm right out of the oven or store and heat for a quick and easy breakfast on the go. The leftovers also keep at room temperature or freeze beautifully too!
- BIG Money-Saver | Perhaps you love the scones at your favorite coffee shop or café. However, the price makes you hesitate whenever you consider treating yourself to one. Problem solved—make them at home for a fraction of the cost!
- Great Scone Recipe for Beginner Bakers | I’m giving you all of my tips, in no time, you will become a scone expert!
Kathleen’s Tip: Freeze the scone dough before baking so the butter is nice and firm. Then, while the scones bake, the butter will melt and create the perfect flaky layers.
Ingredients
Cinnamon Scones:
- Flour | I use organic, unbleached all-purpose flour in all my baking. While you don’t have to use organic, I suggest unbleached AP flour.
- Brown sugar | Brown sugar adds a bit of a caramel flavor and complements the cinnamon so well. Replace brown sugar with granulated sugar, if desired. I tend to make my scones not overly sweet. If desired, add a touch more sugar, but don’t overdo it.
- Baking powder | Baking powder is the leavening agent that helps the scones rise and have a flaky texture.
- Cinnamon | Cinnamon lends a warm holiday spice.
- Salt | Sprinkle in a pinch of salt to enhance the sweeter notes in this recipe.
- Butter | It is important to use REAL butter for this scone recipe. I have found in pastries that Irish butter or European-style butter with higher fat content works best for a more tender, lighter scone. If you can afford it, go for it. For easier scones, grate the butter using a cheese grater. Salted butter is what I typically have on hand. If using unsalted butter, add ¼ teaspoon of kosher salt to the recipe.
- Heavy cream | Heavy cream brings a tenderness to the texture of the scones. While milk or half and half still work, you’ll have drier results, you can also replace with ½ cup buttermilk for a more tangy flavor.
- Egg | Adding an egg to the scone dough makes for a richer taste and fluffy texture. The egg may also be used for the optional egg wash that gives the scones a glossy finish.
- Vanilla Extract | Deepen the flavor of your scones with a dash of creamy vanilla extract.
- Cinnamon chips | For this recipe, cinnamon chips are optional. Delicious cinnamon chips melt like chocolate chips and add little bursts of cinnamon flavor. You typically find Hershey’s cinnamon chips during the holiday season at the grocery store. Or purchase the cinnamon chips from Amazon. For the best flavor, I highly recommend you buy them from King Arthur Flour – they are more of an authentic cinnamon chip and not a cinnamon-flavored chocolate chip. Or go one better and make homemade cinnamon chips!
- Demerara sugar | The coarse, crunchy sugar adds a sweet crispy crunch to the scone tops.
Cinnamon Glaze (optional):
- Powdered sugar | It acts as the sugary sweet base for the glaze.
- Cinnamon | Enhance the glaze flavor with cinnamon.
- Melted butter | Melted butter gives the glaze a creamy taste and glossy texture.
- Vanilla | Add vanilla extract or vanilla bean paste to deepen the glaze flavors.
- Cream | You may use heavy cream, half and half, or whole milk to make the glazing fluid.
Get the full recipe in the recipe card below.
Recommended Equipment
- Baking Sheets & Parchment Paper | These two pieces of equipment, will take you far in your baking adventures! I love the USA Brand of baking pans!
- Bench Scraper | Use this tool for everything from scone cutting, scooping vegetables into a pan and scooping pizza dough or pastry dough.
- Scone Pan | If you want perfectly shaped scones every time, use this regular or mini scone pan to make your scones, just press portions in and bake.
How to Make Cinnamon Chip Scones
Step 1 – Mix the Dry Ingredients
Start by making the buttery dough for the perfect scone. Get the oven ready by preheating it to 375°F (190°C). Next, grate the butter using a box grater or chop it into ¼ inch cubes. Then, place butter in the freezer until it’s time to add it to the recipe. This will ensure tender scones!
Pro Tip
- The trick to soft, tender, flaky scones is COLD ingredients! This is one of the rare times we don’t want room temperature ingredients.
- Don’t over-moisten or overwork the scone dough!
Now, grab a large bowl and combine flour, brown sugar, cinnamon, baking powder, and kosher salt. Whisk the ingredients well until thoroughly combined.
Add the frozen butter to the dry ingredients. Use a fork, pastry blender, or your hands to combine the ingredients until the mixture resembles coarse crumbs.
I like using my hands so I have complete control over the dough and can easily mix the butter into the other ingredients. If you are worried your hands are too warm, run them under some cold water and dry before mixing.
Step 2 – Add the Wet Ingredients
Time to add the wet ingredients to the scone dough. First, in a large measuring cup, mix the heavy cream, large eggs, and vanilla extract.
Once the ingredients are thoroughly combined, dig out a well in the center of the cinnamon mixture. Pour the liquids into the well and use a fork to combine the ingredients until well incorporated. Pay close attention and stop mixing as soon as the ingredients are combined. Try your best not to overmix the dough.
If the dough is somewhat loose and crumbly, don’t fret! This is precisely how the texture should be at this stage. When squeezed in your hands, the crumbly scone dough should stick together. But, if it falls apart easily, you should add one teaspoon of cream at a time until it sticks together when gently pressed in your hands. Be sure to mix as you go.
Now all that’s missing from the cinnamon chip scone recipe are the sweet cinnamon chips—carefully mix them into the dough.
Step 3 – Form the Scones
Grab a baking sheet and line with parchment paper. Next, turn the dough onto the sheet or a lightly floured surface. Keep in mind that it will look like a crumby mess! No need to worry or wonder what you’ve done wrong!
Then, form the dough into a ball. To make this step a little easier, use the parchment paper to contain the messy dough and gently press it together. Carefully knead the dough until it forms a smooth ball. If it’s still too dry, sprinkle a teaspoon or two of cream over the top and quickly work it in.
For 8 Large Scones
Once you form the dough into a ball, slowly press it into an 8-10 inch circle. You want the circle to have a slight mound towards the center. Additionally, try to take your time and gradually press the ball into a flattened circle. Otherwise, the crumbly dough may fall apart.
Next, cut the circle into 8 triangles. First, cut it in half, then cut it into quarters. And finally, cut each quarter in half again to make 8 large scones. Use a pastry cutter or pizza cutter to make this step as easy as possible.
Make 16 Mini Scones | Cinnamon Scones Panera Recipe
If you’d prefer 16 mini scones, slice the dough ball into two halves using a sharp and smooth knife. Then, pat and shape the pieces into two smaller 5-inch dough discs. From here, cut each disc in half, then in quarters, and lastly, into eighths. You should have a total of 16 mini scones, eight from each disc.
Use the following instructions for the mini or large scones. Place them onto the parchment lined cookie sheets and separate the scones so they are evenly spaced. Use a spatula or bench scraper to make handling the doughy scones easier.
If you’d like, sprinkle the tops with sweet Demerara sugar. Lightly pat the crystals into the scone dough. Then, it’s time to freeze the scones! Do not brush the egg wash over the scones until you are ready to bake them.
Step 4 – Freeze and Bake
Freeze the scones for 30 minutes. Freezing the dough allows the butter to firm again and the gluten to “relax”, producing the perfect texture and buttery taste.
After chilling, brush the scones with egg wash for a glossier finish. This step is not required, but I do recommend it. Pour the egg and heavy cream into a small bowl and mix them together. Then, brush the wash on the tops and sides of each scone.
Place the baking sheets into the preheated oven.
Large scones: Bake the larger scones for 16-20 minutes until they are set and have a subtle golden brown color.
Mini Scones: The smaller scones will bake a little faster. Set a timer for 13-18 minutes. But you should check them before the timer goes off. The last thing you want is overbaked scones. Baking the scones for too long significantly impacts the final texture and flavor.
Finally, remove the scones from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire cooling rack.
To create a defined drizzle with the sweet cinnamon glaze, you must let the scones cool completely. However, if you’d rather the glaze cover the entire scone and almost melt into the crust, then allow them to cool for just 10 minutes.
Step 5 – Glaze and Serve!
Make the cinnamon glaze by combining powdered sugar, cinnamon, vanilla, and butter. Then, slowly add a little cream at a time while whisking continuously. Keep pouring the heavy cream until the glaze is fluid but not too runny.
Now, glaze the flaky scones to your preference—either a stunning drizzle or completely covering the outside. And serve!
Expert Tips
- If you want your scones to look picture-perfect, try your best to smooth out the cracks when forming the flattened discs of dough. If there are cracks in the dough, they will also remain through baking. Press firmly but gently, and take your time.
- The scones won’t expand too much. However, it’s still important to spread them out on the baking sheet to allow them to cook evenly.
- Make sure your butter is very cold before grating. If you feel like after you grate the butter that it warmed a bit, then place back into the fridge or freezer to chill for a couple of minutes.
- Avoid kneading the dough too much when shaping. This could create a tough scone. If the dough still seems too dry and crumbly after mixing, just add a tablespoon or two of cream and gently press again.
- Don’t skip freezing the scones before baking. This step is the MOST important to make sure you get those classic flaky layers in every bite.
- Brush with egg wash if desired. I love adding an egg wash before baking for that glossy, professional-looking quality on the scones.
Variations & Substitutions
- Try adding a nut for richness and more crunch. Add chopped walnuts or pecans to the scone dough for an extra crunch and some nutty flavor.
- Add chocolate. Sprinkle in some semi-sweet chocolate chips or white chocolate chips. I’ve tried both, and they are delicious.
- Swap the cinnamon chips for butterscotch. Use butterscotch baking chips instead of cinnamon chips for a twist on the classic flavors with a more buttery, caramel taste. You can also omit the chips altogether and add extra cinnamon.
- Include extra cinnamon chips or sprinkle more on top after glazing for even more sweet cinnamon flavor!
- Make a coffee sweet glaze by adding a small amount of strong coffee or espresso powder to the glaze ingredients —YUM!
- Gluten-Free: I’ve successfully replaced regular flour in scones with a good gluten-free cup-for-cup flour. To be safe, check the vanilla extract and cinnamon chips for a gluten-free label. Start checking for doneness at the lower end of the time, as gluten-free baked goods should not be over-baked.
High Altitude Adjustments
- For higher altitudes, you may need a bit more cream. Try not to add too much, though. You just want enough to bring the dough together.
- Increase the oven temperature to 400ºF (205°C)and bake a little less time.
- Decrease the baking powder to 2 teaspoons.
Storage
This is a great recipe for making the dough in advance. Make your dough discs and slice them into the desired wedges. Then, double wrap in plastic wrap and place in a Ziplock bag. Store the dough in the freezer (up to 3 months) until you’re ready to bake.
When baking the scones from frozen, remove the dough from the freezer and proceed with the recipe as directed, increasing the bake time by a few minutes.
If the cinnamon scones are already baked, I recommend enjoying them as soon as possible for the best texture and flavor. To store any leftovers or to save the scones for later, place them in an airtight container on the counter for up to 3 days. Freeze in an airtight container for up to 2 months.
Reheat the room-temperature scones by placing them in the microwave for 15 to 30 seconds. You can do this in increments until the scone is heated to your preference. From frozen, reheat the buttery cinnamon scones by warming them a little longer in the microwave or wrapping them in foil and heating them in the oven at 300ºF for about 10 minutes.
What to Serve with Cinnamon Scones
There’s no better way to enjoy a scone than by washing it down with a delicious beverage or eating alongside a savory breakfast bite. Pair this cinnamon scones recipe with some of our favorites like:
FAQs
You may know the difference when you see the two side by side. Firstly, scones are typically more dense, crumbly, and dry, while biscuits are flaky, buttery, and moist.
Biscuits are made with more butter and acidity. On the other hand, scones use more rich and dense ingredients, like cream and eggs.
Using cold butter is critical to making the perfect homemade scone. When the butter is cool, it remains solid until the scones are baked in the oven. The pieces of butter then melt and create flaky layers.
So, if your scones have a more dense and solid texture, your butter may not have been chilled enough. Next time, place the butter in the freezer for a few minutes, then add it to the recipe.
You can use either one interchangeably; they will both yield a tender, flaky scone. If using buttermilk, the acidity will react with the baking soda, for an even more tender scone. Traditional scones are made using heavy cream.
I hope you loved this Cinnamon Chip Scone Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 2 cups unbleached all-purpose flour (or replace with good gluten-free all-purpose flour)
- ¼ cup light brown sugar packed (may replace with granulated)
- 2 ½ teaspoons baking powder reduce to 2 teaspoons for high altitude
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt increase by ¼ teaspoon if using unsalted butter
- ½ cup butter real butter, grated or cubed and frozen until ready to use
- 1 large egg
- ½ cup heavy cream additional 1-2 tablespoons for high altitude
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
Optional
- 1 egg for egg wash, + 1 tablespoon water, beaten
- 1 tablespoon demerara sugar sprinkled over the top of the scones after egg wash
Cinnamon Glaze
- 1 cup powdered sugar
- 1 – 2 teaspoons cinnamon I like more
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 2 – 3 tablespoons cream half & half, or milk (or use some strong coffee or espresso)
Instructions
- Preheat the oven to 375°F (190° C) (400°F (205° C) high altitude) and grate butter (or chop into small ¼ inch cubes), place butter in the freezer until ready to use.
- In a large bowl combine flour, sugar, cinnamon, baking powder and kosher salt. Whisk well to combine.2 cups unbleached all-purpose flour, ¼ cup light brown sugar, 2 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Using a fork, pastry blender or your hands (my preferred method), add the chilled butter, mixing quickly until the mixture resembles coarse crumbs.½ cup butter
- Mix together heavy cream, egg and vanilla in a large measuring cup, until combined. Then make a well in the center of the cinnamon mixture, pour the liquids in and using a fork, combine the ingredients until most of the dry ingredients are combined.1 large egg, ½ cup heavy cream, 1 teaspoon vanilla extract
- The dough will be somewhat loose and crumbly, when squeezed in your hand should stick together. If it falls apart, add a teaspoon of cream at a time, mixing in each time.
- Add the cinnamon chips, carefully combining into the dough. Try and not overmix the dough.1 cup cinnamon chips
- **For higher altitudes, you may need a bit more cream, but don’t overadd, you just want enough to bring the dough together.
- 8 Large Scones | Press the dough into an 7-9 inch circle, slightly mounded towards the center. Cut into 8 triangles by cutting in half, then cutting in quarters, then cut each quarter in half again for 8 scones.16 Mini Scones | Cut the dough ball into two equal pieces. Pat and shape into two smaller dough discs, about 5 inches in diameter. Cut using the same method as above, making a total of 16 mini scones.
- Separate the scones on the baking sheet using a spatula so they are evenly spaced. If not brushing with egg wash, and if desired, sprinkle with demerera sugar.
- FREEZE SCONES for 30 minutes for best results, this allows the butter to firm again and the gluten to relax in the dough.
- Optional egg wash for a glossier finish. Mix together egg and water well, brush onto scones, tops and sides. When ready to bake, brush with egg wash (if desired) and sprinkle with Demerara sugar.1 egg, 1 tablespoon demerara sugar
- Bake large scones for 16-20 minutes until the scones are puffed and lightly golden brown, baking mini scones for 13-18 minutes. Do not overbake.
- Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make cinnamon glaze by combining powdered sugar, cinnamon, vanilla, and butter, then while whisking, slowly add a little cream at a time until desired consistency. If glazing the scones with cinnamon glaze, allow to cool completely for defined drizzle or cool for 10 minutes for an all over glaze that “melts” into the scone.1 cup powdered sugar, 1 – 2 teaspoons cinnamon, 1 tablespoon butter, 1 teaspoon vanilla extract, 2 – 3 tablespoons cream
Notes
- Butter | European style butters with higher fat content work better for a more tender, lighter scone. No butter blends though!
- Flour | I suggest a quality unbleached AP flour, pastry flour may also be used.
- Cinnamon Bits | You can typically find them during the holiday season at the grocery stores, made by Hershey’s or these from Amazon. I highly recommend you purchase them from King Arthur, they are more of a true cinnamon bit, not a chocolate chip cinnamon chip style. Or go one better and make your own!
- Make Ahead | Make your discs, slice into desired number of wedges, double wrap in plastic wrap, place in baggie. Freeze until ready to use, up to 3 months.
- Bake from Frozen | proceed with recipe as directed, you may need to bake a few extra minutes.
- Storage | Eat scones soon for the best texture and flavor. Store in an airtight container on the counter for up to 3 days. May be frozen for up to 2 months.
- Increase oven temperature to 400°F (205° C)
- Decrease baking powder to 2 teaspoons
- Increase cream as needed
- Bake a few minutes less
Nutrition
Lisa
Wow!!! Thank you, thank you for this great recipe. I have been afraid to make scones for years but this was the easiest recipe and it was delicious with great texture!! I can’t wait to make this again with different flavors 🙂
Thanks so much Lisa! So glad you loved them and feel confident to try others too!!
Christine Williams
Pure heaven! Followed recipe but baked at 355 convection in a dark scone pan. No need to look for any other scone recipe.
Thank you so much Christine! You made my day with your sweet comment!! Love your twist too!
Carolyn
I made these scones and they absolutely did not disappoint! So good! I definitely will make these again.
Thank you so much Carolyn!!
Leanne
Amazing!
Thank you!!
Thanks!!!
Jennifer
These turned out absolutely amazing! I have never made scones and was worried they would be hard or tough. These were so flaky and had a great flavor. The cinnamon glaze really tops them off in a great way! I didn’t drizzle I just dunked mine in them. And I doubled the glaze recipe because I knew I was going to love it!
I love hearing that Jennifer, thank you so much!
Amy
My favorite treat from Panera! These were so easy to make and tasted even better! Definitely making these again.
Yay! Thanks so much Amy!
Lynn
Ok, the glaze on these is enough to make me make them every week!! SO GOOD!
Thanks so much Lynn!!
Tasia
Scones are always a treat and these copycat Panera scones fit the bill perfectly! I made the mini version and now have a freezer stocked for a quick breakfast option. thank you for another winner Kathleen!
Yippee!! Thank you Tasia!