American-Style Cinnamon Chip Scones

A holler back to the 2000's coffeehouse aesthetic, these easy American-method scones are riddled with toasty cinnamon chips.

Cinnamon chip scones were a fashionable feature of American bakeries and coffeehouses in the early 2000’s. Although scones have graced American cafés for at least a century or two, the cinnamon chip scone was born on the back of Hershey’s, who released a special-edition cinnamon-flavoured chocolate chip back in 2000. Maximising on the love for cinnamon during the noughties, the cinnamon chip stuck around and is still produced by Hersheys today, though tricky to find. This recipe uses the American-style scone framework: they don’t require any careful rubbing in or handling. Instead the ingredients are virtually added all-in-one, pressed onto a baking tray, cut and baked. They’re refreshingly easy to make and a nostalgic throwback to the 2000’s coffeehouse era. Let’s go!

INGREDIENTS (makes 6x)

• 200g plain flour

• 2 tsps baking powder

• 50g caster sugar

• 1/4 tsp salt

• 40g toasted walnuts, chopped

• 100g white chocolate chips

• 2 tsps ground cinnamon

• 1/4 tsp ground nutmeg

• 150g double cream (heavy cream)

• 50g butter, melted

• 1 tsp vanilla extract

• 1 egg, beaten

WALKTHROUGH

1. First, preheat the oven to 180C/350F. Line a baking tray with a sheet of baking paper and set it aside.

2. Into a mixing bowl add the 200g of plain flour, 2 tsps baking powder, 50g caster sugar and 1/4 tsp of salt. Mix them until well-combined.

3. Now let’s make the cinnamon chips. Spread the 100g of white chocolate chips onto a baking tray. Add the 2 tsps of cinnamon and 1/4 tsp of ground nutmeg and shake the tray until the chocolate chips are roughly coated. Briefly place the tray into the hot oven for just 5 seconds to very slightly melt the surface of the chips. Remove the tray and shake the chips again to bind the spices to the chocolate chips. Set them aside to cool and harden again.

   

   

   

4. Add the hardened cinnamon chips and the 40g chopped, toasted walnuts to the dry mixture. Mix them in until well combined.

   

5. Add the 150g cold double cream, 50g melted butter, 1 tsp vanilla extract and 2 tablespoons of the beaten egg and stir into the dry ingredients using a dinner knife. Mix until a cohesive dough just begins to form.

   

   

6. Tip the dough out onto lightly floured surface. Knead it gently until it holds together securely as a ball, about 1 minute.

   

7. Place the ball of dough onto the lined baking tray and press it flat to make a 1.5 inch-thick disc. Using a knife or a dough cutter, divide the disc into 6 segments and space them out across the tray with a 1-inch gap between them. Brush the surface of the scones with the remaining beaten egg or some milk. Sprinkle over a little extra sugar and some cinnamon.

   

   

8. Transfer the tray to a middle rack of the oven and bake at 180C/350F for 15-20 minutes or until lightly browned. Allow them to cool for 20 minutes before serving.

   

9. Serve the scones warm with your favourite hot drink. Enjoy!