These cinnamon chip buttermilk scones are tender, buttery and perfect, plus, the base scone recipe can be used for endless scone possibilities!

You have to try these scones so you can believe me when I say: BEST SCONES EVER.

Top down view of a baked cinnamon chip scone on a wire cooling rack.

Easy Way to Cut in Butter for Scone Dough

I wasn’t kidding when I said at the top of this post that this base scone recipe (cinnamon chips or no) will easily become your go-to scone dough for every flavor of scone imaginable.

It is brilliantly easy and makes the light and tender scones ever.

  • The dough can be made in a food processor, cutting in the butter and mixing the dough with the blade of the food processor.
  • The dough can also easily be made by hand, grating the butter into the dry ingredients on the large holes of a box grater. Doing it this way means no “cutting in” needed.

The best tips for making the best scones of your life are: 1) use cold ingredients and 2) don’t over mix or over work the dough.

How to Cut Scones Into the Perfect Shape

The easiest way to form baked scones is to pat the dough into a long rectangle, about 15 X 3 inches (feel free to make a shorter/wider rectangle for larger scones).

Using a bench scraper {aff. link} or knife, cut the dough into triangular wedges.

You can use a circle cookie or biscuit cutter to cut round scones, but dough is wasted this way (and re-rolled scraps tend to bake up tough and dry). I’m all for the triangle shape. It is efficient and scone dough isn’t wasted in the process. 👍🏼

Top down view of uncooked cinnamon chip scones on a piece of parchment paper.

Where to Find Cinnamon Chips?

While this recipe is infinitely adaptable to many different add-ins, it is phenomenal with buttery sweet cinnamon chips.

Will you promise me you’ll try it with cinnamon chips at least once? (You may never go back to any other add-in.)

The recipe works best with cinnamon chips that are miniature size (similar to a mini chocolate chip). Not only does the smaller size ensure the chips are more evenly distributed throughout the dough, but I’ve found the taste of these mini cinnamon chips are far superior to the larger cinnamon chips (like, Hershey’s brand).

➡️ You can find the mini cinnamon chips at Prepared Pantry or Orson Gygi or Amazon {aff. link}.

A Tried-and-True Favorite

I think I’ve made this recipe more times than just about any other recipe on my website. These scones are so perfect for everything from an after school snack to serving at a bridal shower to a straight up craving fix. I love this recipe with my whole heart!

⭐️⭐️⭐️⭐️⭐️ Our favorite scone recipe ever!!!!! As long as you follow the directions, they will be perfect every time! -Mary Kate

⭐️⭐️⭐️⭐️⭐️ This really is the best scone recipe! i’ve tried many others from other websites/blogs and they don’t compare. super easy to make, using the food processor. they have a lovely tender crumb and i love the sugary, crunchy topping (we used turbinado sugar). yum!!! -Miki

⭐️⭐️⭐️⭐️⭐️ My favorite scone recipe for blueberry scones…well who am I kidding….for all my scone variations!! Lol thank you. -Tracy

⭐️⭐️⭐️⭐️⭐️ I have been meaning to try these for for years, and finally ordered some cinnamon chips on Amazon.  They are INCREDIBLE!  My whole family loves them.  I wish I would have started making them years ago :).  -Tiffany

Top view of baked cinnamon chip scones with cinnamon chips sprinkled all around them on a piece of parchment.
Side view of a baked cinnamon chip scone on a wire cooling rack with more scones behind it.

Cinnamon Chip Scones {Best Basic Scone Recipe}

4.71 stars (229 ratings)

Ingredients

  • 3 ½ cups (497 g) all-purpose flour (see note about whole wheat flour)
  • cup (71 g) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) cold salted butter cut into tablespoon-size pieces
  • 1 cup (242 g) cold buttermilk
  • ½ teaspoon vanilla extract
  • ¾ cup (128 g) cinnamon chips (see note)
  • 2 tablespoons butter, melted
  • Granulated sugar for sprinkling

Instructions 

  • Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.
  • In a food processor (see note if you don't have one), combine the flour, sugar, baking powder, baking soda and salt. Pulse to combine.
  • Add the butter and pulse until the butter is in pea-size pieces.
  • Add the buttermilk and vanilla and pulse a couple of times until the dough starts to come together. Don't over mix; it’s ok if there are dry, crumbly spots here and there.
  • Remove the blade and add the chips, using your hands to knead them in a bit. Turn the dough out onto a surface dusted with 1-2 tablespoons flour and combine the dough and chips together with your hands, kneading briefly, until it comes together. Don't over work the dough.
  • Lightly press the dough into a long rectangle, about 15 X 3 inches.
  • Cut the dough into 12 to 14 triangular wedges, and place them 1/2-inch apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with sugar.
  • Bake for 15 minutes until just lightly golden brown and baked through. Let cool on the pan or remove to a wire rack to cool completely.

Notes

Cinnamon Chips: this recipe works best with cinnamon chips that are miniature size (similar to a mini chocolate chip). You can find these at Prepared Pantry or Orson Gygi or Amazon).
Food Processor Alternative: to make this recipe without a food processor, place the dry ingredients in a bowl and cut in the butter with a pastry blender until it forms pea-size pieces, or grate the cold butter on the large holes of a box grater into the dry ingredients. Mix in the buttermilk and vanilla and stir with a rubber spatula. Add the cinnamon chips as indicated in the recipe and proceed with the recipe. 
Serving: 1 Scone, Calories: 322kcal, Carbohydrates: 39g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 40mg, Sodium: 356mg, Fiber: 1g, Sugar: 11g

Recipe Source: adapted slightly from a recipe a faithful reader, Emily B, sent me by way of Taste of Home 

Recipe originally published April 2016; updated February 2025 with new photos, recipe notes, etc. Recipe also featured in my cookbook.

Top view of chocolate chip scones lined up next to each other on parchment paper.