Save Chocolate Cinnamon Roll Scones deliver the cozy sensation of fresh cinnamon rolls in less than forty minutes. The buttery dough bakes up craggy and golden, with cinnamon sugar and melty chocolate swirled inside. This is the treat I reach for when I crave bakery-worthy comfort without hours of proofing dough.
The first time I swirled chocolate into scone dough, the smell alone was enough to make my family hover near the kitchen. Now we bake these every chilly weekend morning and everyone grabs one before the tray is cool.
Ingredients
- All-purpose flour: provides the sturdy base that gives scones their signature crumb
- Granulated sugar: sweetens the dough just enough use a bright white sugar for the best rise
- Baking powder: is your leavening hero so double check the freshness for the fluffiest result
- Salt: enhances every flavor do not skip even a pinch
- Cold unsalted butter: guarantees flakiness and melt-in-your-mouth texture use high-quality butter if possible
- Heavy cream: adds richness and brings the dough together only use well-chilled cream for a light crumb
- Large egg: helps bind and tenderize the dough seek out the freshest eggs for the best texture
- Vanilla extract: rounds out the flavors pure vanilla delivers the most depth
- Brown sugar: caramelizes with cinnamon in the swirl use fresh, soft brown sugar for easy mixing
- Ground cinnamon: gives the warm, comforting flavor choose a fragrant cinnamon for the boldest taste
- Semi-sweet chocolate chips or chopped chocolate: bring in the melty, sweet goodness choose your favorite quality brand
- Powdered sugar: makes the glaze extra smooth sift for lump-free drizzling
- Milk or cream and vanilla extract: thin and flavor the glaze only a drop or two needed
Instructions
- Preheat and Prepare:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a baking sheet with parchment paper so the scones will not stick and cleanup is simple.
- Mix Dry Ingredients:
- In a large mixing bowl whisk together the all-purpose flour granulated sugar baking powder and salt for even distribution.
- Cut in Butter:
- Drop the cold cubed unsalted butter into the dry mix. Use a pastry cutter or your fingertips to work it in until the mixture resembles rough, coarse crumbs. This step is key for flaky scones so work quickly to keep the butter cold.
- Combine Wet Ingredients:
- In a separate bowl whisk together the heavy cream egg and vanilla extract until fully blended.
- Bring Dough Together:
- Pour the wet mixture into the dry ingredients. Gently stir just until combined the dough should be shaggy. Avoid overmixing to keep the scones tender.
- Shape and Fill:
- Scatter a light dusting of flour on your work surface. Turn out the dough and gently press or roll it into a rectangle about half an inch thick. In a small bowl stir the brown sugar and cinnamon together. Brush the surface of the dough with melted butter then sprinkle the cinnamon sugar evenly on top. Scatter the chocolate chips or chopped chocolate evenly over the sugar.
- Roll and Cut:
- Using both hands carefully roll the dough up from the long side as you would for cinnamon rolls. Flatten the log gently with your hands so it can be cut evenly. Using a sharp knife slice into eight wedges.
- Arrange and Bake:
- Set the wedges on your prepared baking sheet spacing them apart. Brush the tops with a little more heavy cream for shine and color. Bake for sixteen to eighteen minutes or until the tops are golden brown and the scones feel firm to the touch.
- Cool and Glaze:
- Let the scones cool slightly on the baking sheet. To make the glaze whisk together powdered sugar vanilla and just enough milk or cream for a drizzling consistency. Drizzle over the scones while still a bit warm for that bakery finish.
Save I am obsessed with the dark swirls of chocolate that run through these scones. My kids always try to snag the slice with the most chocolate peeking out and licking glaze from their fingers afterward is practically a family tradition for us.
Storage Tips
Store cooled scones in an airtight container at room temperature for up to two days. For longer storage refrigerate up to five days though the texture is best when fresh. Freeze baked scones individually for up to two months. Thaw overnight or warm gently in the oven straight from frozen to restore the crumb.
Ingredient Substitutions
Swap in full-fat Greek yogurt for half the cream if you want a lighter texture with a bit of tang. Use dark chocolate chunks for a richer flavor or white chocolate for a sweeter twist. Dairy-free butter and plant-based cream can work in a pinch for a vegan-friendly version just be sure your chocolate is dairy-free as well.
Serving Suggestions
Serve these scones slightly warm with a mug of coffee or chai for breakfast. Drizzle with extra glaze and add a scoop of vanilla ice cream for a dessert treat. Pair with a fruit salad at brunch to balance out the richness.
Cultural and Historical Context
The scone is a beloved treat in British and American baking with origins in Scotland but this mashup is pure American comfort decadence. Folding in a cinnamon roll twist makes the scones feel special and homey—a blend of old-world tradition and cozy diner nostalgia.
Save Once you bake these scones, you will find yourself dreaming about the next time you swirl cinnamon and chocolate together. They make every morning a little warmer and a lot sweeter.
Recipe FAQ
- → Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate makes the scones less sweet and adds a rich, deep flavor to the swirls.
- → What is the best way to serve these scones?
Serve warm, freshly baked scones for optimal texture. They pair well with coffee, tea, or milk.
- → How can I ensure my scones are soft and crumbly?
Keep butter and cream cold, avoid overmixing, and gently handle the dough for tender results.
- → Are these scones suitable for freezing?
Yes, they freeze well. Cool completely, store in an airtight container, and reheat gently before serving.
- → Can I add other spices to the cinnamon sugar?
A pinch of nutmeg or cardamom can enhance the flavor and add a warm, aromatic note to the swirl.
- → Is an egg necessary in the dough?
The egg adds richness and structure, but you can use a substitute such as extra cream if needed.