Cinnamon chip scones

These cinnamon chip scones are kid-approved! My daughter enjoyed kneading the dough and taste testing them!

cinnamon chip scones

Summer is here, which means that it’s time for summer camp. This is the first year that my daughter opted into a summer camp other than the one her daycare (after school care) offers. We scoured through tons of camps, and two camps piqued her interest. One was a “decadent dessert” camp which taught campers how to make sweets. the other was a zombie special effects camp, which taught theater/movie makeup.

We signed Addie up for both. But of course the dessert one was right up my alley.

cinnamon chip scones

Before she began the dessert camp, Addie got to help me make some scones. She asked for blueberry ones, but I was fresh out of blueberries. And so I made cinnamon chip ones instead. I did most of the steps and asked her to knead the dough for me. She had fun mashing everything together and then smushing it down into a disc.

We cut the discs into eighths and worked together to sprinkle the tops with sugar. After we baked the scones, we sampled them.

My daughter really enjoyed baking with me, and I’m glad we started off with this simple recipe. I’m excited to see what dessert recipes she brings home from camp because then we can make more things together!

Cinnamon chip scones

These big and fluffy scones are filled with cinnamon baking chips. They make a great breakfast or treat!
Prep Time25 mins
Cook Time13 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 16
Author: Eva Bakes

Ingredients

  • 3 and 1/4 cups all-purpose flour
  • 1/3 cup + 2 Tablespoons granulated sugar divided
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 and 1/2 sticks) cold butter
  • 1 cup buttermilk you can substitute with 1 cup milk of choice plus 1 teaspoon white vinegar
  • 1 10-ounce package cinnamon chips
  • 2-3 Tablespoons heavy cream

Instructions

  • Preheat your oven to 425 degrees F. Line two baking sheets with silicone mats or parchment paper and set aside.
  • In a large bowl, whisk together the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt.
  • Cut in the butter with a pastry cutter or two forks.
  • Slowly add in the buttermilk and add in the baking chips. Gently knead into a ball.
  • Cut the dough in half and flatten each into a disc about 1/2" thick.
  • Brush some cold cream on top of each scone and sprinkle with the 2 Tablespoons of sugar.
  • Bake in your preheated oven for about 10-13 minutes or until scones are a light golden brown. Allow them to cool completely before serving.

Notes

Leftover scones should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

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