Save Chocolate cinnamon roll scones bring together the cozy comfort of a cinnamon bun and the crispy edges of a bakery scone. These scones are perfect for a lazy weekend brunch or whenever the craving for something a little decadent strikes. Swirls of gooey chocolate meld with cinnamon sugar in every crumb, and for me, these always take me back to chilly mornings spent baking with my sister at the start of the school year.
When I first tried adding the cinnamon sugar swirl, I realized how a little extra step makes these scones taste like the best part of a cinnamon roll but in easier form. My family always asks for an extra batch to freeze for quick weekday breakfasts.
Ingredients
- All-purpose flour: provides a sturdy but tender crumb look for unbleached and fresh flour for best results
- Granulated sugar: gives structure and sweetness using finely milled sugar ensures even mixing
- Baking powder: lifts the dough high always check yours is fresh for light scones
- Salt: makes the cinnamon and chocolate flavors pop sea salt works beautifully
- Unsalted butter: cut in cold for flakiness using high-quality butter gives the richest flavor
- Heavy cream: adds richness and moisture and a thick cream will yield the best texture
- Large egg: binds the dough and gives color using room temperature eggs helps everything incorporate
- Vanilla extract: brings background warmth pure vanilla makes a difference
- Brown sugar (in the swirl): offers caramel notes packed dark brown sugar is best here
- Ground cinnamon: for the warmth choose fresh ground for boldest flavor
- Melted butter: helps the swirl stick to the dough
- Semi-sweet chocolate chips or bars chopped: create melty chocolate pools high-quality chocolate really shines
- Powdered sugar (for the glaze): makes a quick drizzle sift first to avoid lumps
- Milk or cream (for the glaze): thins the glaze to just the right pouring consistency
- Vanilla extract (for the glaze): rounds out the glaze with extra vanilla punch
Instructions
- Preheat and Prep:
- Set your oven to four hundred degrees Fahrenheit or two hundred Celsius and line your baking sheet with parchment. This prevents sticking and helps the bottoms bake evenly.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined for even flavor in every bite.
- Cut in the Butter:
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips quickly work the butter into the flour until it looks like coarse crumbs. This step is essential for creating scone flakiness.
- Combine Wet Ingredients:
- In a separate bowl whisk together the heavy cream, egg, and vanilla until fully blended. Pour this mixture into your dry ingredients and stir until just coming together. Avoid over-mixing which can create tough scones.
- Shape the Dough:
- Turn the dough out onto a lightly floured surface and gently pat or roll it into a rectangle about one half inch thick. Work quickly so the dough stays cool.
- Make the Cinnamon Sugar Swirl:
- Mix brown sugar and cinnamon in a small bowl. Brush the surface of your dough with melted butter. Sprinkle the cinnamon sugar mixture evenly across then scatter the chocolate chips all over the top.
- Roll and Slice:
- Starting from the long edge carefully roll up the dough like you would for cinnamon rolls. Gently flatten the log if it looks uneven. Slice the log into eight equal wedges with a sharp knife for clean edges.
- Arrange and Bake:
- Transfer the wedges to your prepared baking sheet leaving a little space between each one. Brush the top of each scone lightly with cream to encourage browning and bake for sixteen to eighteen minutes until golden and puffed.
- Cool and Glaze:
- Let the scones cool slightly on the pan. For the optional glaze whisk powdered sugar vanilla and milk until smooth then drizzle over warm scones for a final sweet touch.
Save The chocolate in these scones has always been my favorite part. Once I tried mixing in chopped dark chocolate instead of the usual chips and loved the elegant bittersweet flavor it brought to the batch. Last winter, we served these for brunch right before trimming the tree it is now our new holiday tradition.
Storage Tips
Store cooled scones in an airtight container at room temperature for up to two days or refrigerate for up to five days. They reheat well in a low oven wrapped loosely in foil for about five minutes. To freeze, wrap scones individually and thaw overnight before warming. Doing this makes weekday mornings feel just as decadent as Sunday brunch.
Ingredient Substitutions
Swap in white whole wheat flour for half of the all-purpose to add a little nuttiness without compromising texture. If you are out of heavy cream try full-fat yogurt or buttermilk but avoid lower fat options for best results. You can also use chopped bittersweet chocolate or dairy-free chips for allergy friendliness.
Serving Suggestions
These scones are perfect fresh and warm right out of the oven and are absolutely delicious with strong coffee or milky black breakfast tea. For dessert, pair with a scoop of vanilla ice cream and a little swirl of chocolate sauce. They are fun for brunch with fresh fruit and whipped cream or packed as a sweet lunchbox treat for kids.
Cultural and Historical Context
The scone is a classic British treat, but American scones like these are richer and more dessert-like. Cinnamon rolls are a celebration centerpiece in many homes, especially at holidays, and this recipe brings together the best of both: crumbly edges with a gooey middle. My favorite discovery was how rolling scone dough brings those signature swirls in each bite just like a traditional cinnamon bun.
Seasonal Adaptations
Sprinkle chopped pecans or walnuts into the swirl in the fall for extra warmth Add a pinch of ground cardamom during the holidays for festive spice Stuff a few fresh raspberries or diced apple into the dough for summery flavor
Success Stories
A friend of mine doubled this recipe for a baby shower brunch and told me every last crumb disappeared in minutes. Another baked them as mini bites to hand out as holiday neighbor gifts and said she had people knocking for the recipe. I would suggest making a double batch if you want leftovers they go quickly.
Freezer Meal Conversion
To make ahead simply prepare the dough and shape the scones up to the baking stage. Arrange on a tray and freeze until solid then transfer to a freezer bag. Bake directly from frozen adding two to three minutes to the final bake time. The result is bakery fresh scones on demand whenever the urge for something sweet and cinnamony calls.
Save These scones bring cinnamon bun comfort and bakery scone crispiness into one bite. Enjoy them with coffee on chilly mornings or save a few for sweet afternoon treats.
Recipe FAQ
- → Can I use dark chocolate instead of semi-sweet?
Yes! Dark chocolate works well and creates a richer, less sweet flavor profile.
- → Should the butter be cold when mixing?
Cold butter is essential—it ensures flaky, tender scones with the perfect crumb.
- → Is the glaze necessary?
The glaze is optional but adds sweetness and extra appeal to freshly baked scones.
- → Can these scones be frozen?
Absolutely. Freeze cooled scones in an airtight container and gently reheat before serving.
- → How do I avoid overworking the dough?
Mix just until ingredients come together; overmixing leads to tough texture.
- → Can I add nuts for texture?
Chopped nuts may be added with the chocolate swirl for extra crunch and flavor.