Save Chocolate Cinnamon Roll Scones blend everything you crave about fresh cinnamon rolls with the crumbly texture of an old-fashioned scone. When you bite into these, you get a swirl of brown sugar, cinnamon, and melty chocolate inside a tender, golden crust—comforting, quick, and made for sharing on cozy mornings or leisurely weekends.
I remember making these on my daughter's birthday morning with a pot of coffee. The chocolate pockets and cinnamon scent made the whole house feel special and now we bake them for every holiday brunch.
Ingredients
- All-purpose flour: Gives scones their classic texture. Always use fresh, not cake flour or bread flour for best results.
- Granulated sugar: Sweetens dough just enough. Organic sugar gives a cleaner taste.
- Baking powder: Acts as the leavener. Check it is fresh for height and tenderness.
- Salt: Balances sweetness and brightens flavor. Fine sea salt works well.
- Unsalted butter: Must be cold and cubed for signature flakiness. European-style butter adds richness.
- Heavy cream: Brings moisture and richness. Use full-fat for tenderness.
- Large egg: Binds and softens. Room temperature eggs blend best.
- Vanilla extract: Deepens flavor. Pure extract gives a natural aroma.
- Brown sugar: In the filling brings caramel notes. Light or dark both work.
- Ground cinnamon: Adds warmth. Opt for fresh, aromatic cinnamon for best swirl.
- Semi-sweet chocolate: Provides melty pockets. Chopped bars melt more luxuriously than prepackaged chips.
- Powdered sugar: For the glaze helps scones look bakery-worthy and adds sweetness. Sift for a smooth finish.
- Milk or cream: For the glaze lets you control the thickness.
- Glaze: Is optional but makes them look and taste extra special.
Instructions
- Preheat and Prep:
- Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment. This prevents sticking and ensures crisp edges.
- Combine Dry Ingredients:
- In a large bowl whisk together the all-purpose flour granulated sugar baking powder and salt. Whisking evenly distributes leavening for an even rise.
- Cut in the Butter:
- Drop the cold cubed butter into your dry mix. Use a pastry cutter or your fingertips to work butter in until you have pea-sized crumbs. Work quickly so the butter stays cool.
- Mix Wet Ingredients:
- In a separate small bowl whisk the heavy cream egg and vanilla until blended. Pour this mix over the dry ingredients and combine gently using a fork or spoon. Stop as soon as everything comes together to avoid tough scones.
- Shape the Dough:
- Lightly flour your counter and turn dough onto it. Pat or gently roll into a rectangle about one half inch thick.
- Add Cinnamon Sugar and Chocolate:
- Stir brown sugar and cinnamon together in a small bowl. Brush the dough with the melted butter then scatter the cinnamon sugar evenly across the surface. Sprinkle chocolate all over for a rich swirl in every bite.
- Roll and Slice:
- From the long edge of your rectangle gently roll up the dough just like a cinnamon roll. Press into a log then cut into eight even wedges using a sharp knife.
- Arrange and Bake:
- Place wedges on your prepared baking sheet leaving space so each bakes up crisp on the outside. Brush tops lightly with cream for shine. Bake for sixteen to eighteen minutes until golden brown and firm to the touch.
- Prepare and Drizzle Glaze:
- If you like your scones with a sweet touch mix powdered sugar vanilla and just enough milk or cream to create a drizzle. Spoon glaze over warm scones before serving.
Save My favorite part is the chocolate melting into the cinnamon sugar swirl. I will never forget my youngest sneaking an extra scone straight off the tray one stormy Saturday with the biggest chocolate-smeared grin.
Storage Tips
Once cooled keep scones in an airtight container for up to two days at room temperature. For longer storage refrigerate for four to five days. Scones freeze beautifully either unbaked or baked. Wrap tightly and thaw overnight. Reheat in a 325 degree oven for ten minutes to revive texture. Avoid glazing scones if freezing them. Instead drizzle with glaze after reheating for best appearance.
Ingredient Substitutions
Use dark chocolate chunks if you prefer less sweetness or swap in white chocolate for a fun twist. For plant-based scones sub in non-dairy butter and use coconut cream or soy-based cream for the glaze. If you only have half and half use it in place of heavy cream. The scones will be a little less rich but still delicious.
Serving Suggestions
Serve these scones warm with a mug of strong coffee or chai tea. Cut into mini wedges for an afternoon tea tray or party platter. A drizzle of maple glaze or dollop of whipped cream can make these extra special for dessert.
Cultural and Historical Context
Scones originated from Scotland as a humble quick bread but their popularity soared in British and Irish tea culture. This version transforms the classic by adding the comforting flavors of cinnamon rolls which are a beloved American breakfast treat tying together two brunch traditions.
Seasonal Adaptations
In autumn add a pinch of nutmeg and a handful of toasted pecans to the filling for warmth In spring substitute lemon zest for vanilla in the dough and skip chocolate for a fresh touch For winter brunch double the cinnamon and add a splash of orange extract to glaze
Helpful Notes
Work in a cold kitchen to prevent butter from melting before baking Chop chocolate from a good quality bar for best melt and flavor For extra golden tops brush with heavy cream just before sliding into the oven
Success Stories
Every time I bake these for a book club or family brunch there are never leftovers. One neighbor said it tasted like dessert and breakfast at once which is now how I describe them to friends. They make any ordinary morning feel like a celebration.
Freezer Meal Conversion
Shape scones and freeze them raw on a parchment-lined sheet. Once solid transfer to a bag. Bake straight from frozen adding two to three extra minutes. Glaze after hot from the oven for best results.
Save These chocolate cinnamon scones bake up golden with a delightful swirl, sure to brighten any morning. Just add coffee or tea for the perfect start to your day.
Recipe FAQs
- → How do you get the cinnamon swirl inside the scones?
Roll the dough into a rectangle, brush with melted butter, sprinkle the cinnamon sugar, add chocolate, then roll and cut wedges.
- → Can I use dark chocolate instead of semi-sweet?
Yes. Dark chocolate offers a richer, less sweet flavor and melts well in the scone dough.
- → How should these scones be served?
Serve warm for optimal texture and flavor. Optionally drizzle with glaze just before serving.
- → Can these scones be prepared ahead and frozen?
Yes, baked scones freeze well. Reheat gently in the oven for a fresh texture.
- → What tools are recommended for shaping the dough?
Use a pastry cutter, rolling pin, and parchment-lined baking sheet for ease and consistent results.