I usually make scones with fresh or dried fruit in them, but there is no reason that you can’t include other ingredients, like nuts or chocolate into your scones for a change of pace. In fact, I find that a handful of chocolate chips in a scone recipe can convert even scone skeptics into scone lovers. TheÂ Cinnamon Chocolate Chip Scones are a great example of a scone for all tastes. They have just the right amount of chocolate, they’re a little bit sweet (but not so sweet that you want to have them for dessert instead of breakfast!) and yet they still have that slightly flaky scone texture that makes good scones great.
The scones are moist and tender inside, with a slightly crisp exterior. They have a nice blend of cinnamon, vanilla and butter flavor, and the chocolate chips add a nice accent of rich chocolate to them. I typically use regular chocolate chips in these, but you can also chop up your favorite chocolate bar into larger chunks to get a little more chocolate in each bite. Dark chocolate (and semisweet chocolate chips are dark chocolate) goes well with the cinnamon and isn’t too sweet. You can use milk chocolate if you really want to go for a sweeter scone overall.
I serve these plain, since they are finished with a cinnamon glaze that gives them a little extra sweetness and makes that cinnamon flavor pop a little bit more. An excellent alternative to the glaze is to sprinkle them generously with cinnamon sugar before baking. Â The finished scones can be served with Nutella or a similar chocolate-hazelnut spread if you are a chocolate lover and want to indulge a little bit more when you are enjoying these. The scones taste best the day they are made, but they will keep for a day or two when stored in an airtight container.
Cinnamon Chocolate Chip Scones
2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter, cold and cut into small pieces
1/2 cup milk
1 tsp vanilla extract
3/4 cup chocolate chips
1 cup confectioners’ sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1-2 tbsp milk
Preheat oven to 400F. Line a baking sheet with parchment paper.
Combine flour, sugar, cinnamon, baking powder and salt in a large bowl and whisk to combine. Add in cold butter and toss to coat butter with flour. Cut or rub butter into the flour mixture, until butter is broken up into pieces the size of large peas and the mixture is sandy.
In a small bowl or measuring cup, combine milk and vanilla extract. Pour into dry ingredients and stir until dough starts to come together. Add in chocolate chips and continue stirring until dough comes together. If dough is too dry, add in an extra few teaspoons of milk. If dough is slightly too wet, add in an extra tablespoon or so of flour. Dough should be moist and slightly sticky.
Pat dough into a large disc about 3/4-inch thick on a lightly floured surface. Cut disc into eight wedges. Arrange wedges on prepared baking sheet.
Bake for 15-17 minutes, until scones are lightly browned.
Transfer to a wire rack to cool before glazing.
To make glaze: In a small bowl, whisk together confectioners sugar, cinnamon, vanilla and 1 tbsp of milk until glaze comes together with a smooth, pourable consistency. Add additional milk a teaspoon at a time to thin glaze as needed.
Drizzle glaze over cooled scones and allow glaze to set before serving.
Makes 8 scones.