Cinnamon Chip Scones with Maple Icing

Years ago, a former coworker of mine would bring incredible scones to the office. The two flavors that stick out in my memory are blueberry scones with a lemon drizzle and cinnamon chip scones with vanilla icing. First up is the cinnamon chip scone recipe and I’m switching out vanilla icing for maple icing. These scones are PERFECT for fall and they’re great with coffee.

Cinnamon Chip Scones

SCONE INGREDIENTS:

  • 2 cups all purpose flour

  • 2 1/2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, frozen

  • 1/2 cup heavy cream (plus extra for brushing)

  • 1/2 cup packed light brown sugar

  • 1 large egg

  • 1 1/2 teaspoons vanilla extract

  • 1 1/4 cups cinnamon chips

  • Demerara sugar, for sprinkling

MAPLE ICING INGREDIENTS:

Note: This makes a lot of icing! If you want a drizzle of icing as opposed to covering each scone in a layer of icing, you may want to divide this in half.

  • 1 bag powdered sugar

  • 2 teaspoons maple flavoring

  • 1/2 cup milk

  • 1/4 cup melted butter

  • 1/4 cup brewed coffee

  • 1/8 teaspoon salt

SCONE DIRECTIONS:

  1. Preheat oven to 400 degrees.

  2. Combine flour, baking powder, cinnamon, and salt together in a large bowl. Whisk dry ingredients.

  3. Grate frozen butter using a box grater or the grater on a food processor (I use the food processor). Add grated butter to the flour mixture and combine using a pastry cutter or your hands until the mixture comes together in pea-sized crumbs. Cover bowl with plastic wrap and put in refrigerator during Step 4.

  4. Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl.

  5. Drizzle wet ingredients over flour mixture, add the cinnamon chips, and mix together until everything appears moistened.

  6. Lightly flour your hands and work surface. Pour dough on the counter. Create a ball of dough and press into an 8-inch disc. With a bench scraper or sharp knife, cut disc into 8 wedges for large scones. For smaller scones, divide dough in two, create two smaller discs, and cut each disc into 8 wedges for a total of 16 wedges.

  7. On a baking sheet with parchment paper, place the scone wedges 2-3 inches apart. Brush scones with remaining heavy cream and sprinkle with coarse sugar. Refrigerate for 15 minutes.

  8. Bake scones for 22-25 minutes or until golden brown around the edges and lightly browned on top.

  9. While scones are baking, make the maple icing.

  10. Drizzle or completely coat tops of scones with icing.

  11. Enjoy!

MAPLE ICING DIRECTIONS:

  1. Combine powdered sugar, milk, melted butter, coffee, salt and whisk until combined.

  2. Add maple flavoring and whisk until incorporated and smooth.


katie kinderCinnamon chip scone, Scone