Easy Cinnamon Chip Scones Recipe (Panera Copycat)
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5
18 reviews
Excellent
Easy Cinnamon Chip Scones Recipe (Panera Copycat)
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This Easy Cinnamon Chip Scones recipe merges all-purpose flour, light brown sugar, baking powder, cinnamon, and cinnamon chips into a tender dough enriched with butter, egg, heavy cream, and vanilla. The scones feature a lightly crisp exterior with a soft, crumbly center and a cinnamon-spiced glaze dressing them.
Description
The recipe for Easy Cinnamon Chip Scones begins with dry ingredients including flour, brown sugar, cinnamon, baking powder, and salt. Real butter is chilled and cut into the mixture until coarse crumbs form, contributing to a tender, flaky texture.
Wet ingredients—egg, heavy cream, and vanilla—are combined and folded into the flour mixture, with cinnamon chips added gently to maintain the dough's crumbly structure. The dough is shaped and cut into wedges before baking at 375°F, producing scones with a golden crust and soft interior.
A cinnamon glaze made from powdered sugar, cinnamon, melted butter, vanilla, and cream is drizzled over baked scones to add sweetness and spice. Optional egg wash before baking gives the scones a glossy finish. The recipe suggests European-style butter for richer texture and provides storage and freezing tips to maintain freshness.
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Ingredients
- 2 cups all-purpose flour replace with good gluten-free all-purpose flour, unbleached
- 1/4 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
- 1/4 teaspoon salt increase by ¼ teaspoon if using unsalted butter
- 1/2 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
- 1 tablespoon demerara sugar optional
Cinnamon Glaze
- 1 cup powdered sugar
- 1-2 teaspoons cinnamon
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons cream half & half, or milk (or use some strong coffee or espresso)
Optional Egg Wash
- 1 large egg
- 1 tablespoon cream
Instructions
- Preheat the oven to 375 degrees F (400 degrees F 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.
- Using a fork, pastry blender or your hands (my preferred method), add the chilled butter, mixing quickly until the mixture resembles coarse crumbs.
- 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.
- 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.
- Turn the dough onto a baking sheet lined with parchment, it will look like a crumby mess! Using the parchment paper, to help contain the dough, gently start pressing the dough together, kneading gently until it forms a ball.
- **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 desired, sprinkle the tops with Demerara sugar, pressing in lightly.
- FREEZE SCONES for 30 minutes for best results, this allows the butter to firm again and the glutens to relax in the dough.
- Optional egg wash for a glossier finish. Mix together egg and cream well, brush onto scones, tops and sides. When ready to bake, brush with egg wash (if desired) and sprinkle with 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.
Equipments used:
Notes
- Use European-style butter with higher fat content for more tender and lighter scones; avoid butter blends.
- An unbleached all-purpose or pastry flour yields the best texture.
- Choose true cinnamon chips, such as those from King Arthur, rather than chocolate chip style cinnamon chips.
- Scones can be shaped, sliced, wrapped tightly, and frozen for up to three months; bake directly from frozen, adding extra baking time.
- Store baked scones in an airtight container at room temperature for up to three days or freeze up to two months.
- At high altitude, increase oven temperature to 400°F, reduce baking powder slightly, and add additional cream as needed for proper texture.
Nutrition Information
Show Details
Serving
1large scone
Calories
411kcal
(21%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
334mg
(14%)
Potassium
88mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
769IU
(15%)
Vitamin C
0.1mg
(0%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-16 servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1large scone | |
| Calories | 411kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 334mg | 14% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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