Have you ever had the Cinnamon Crunch Scone from Panera Bread?
I know you probably had the Cinnamon Crunch Bagel, but I am talking about the Cinnamon Crunch SCONE.
Well let me tell you, as soon as you finish reading this blog, you must go to your closest Panera Bread and buy one.
That is where these scones are inspired from.
I know a lot of you out there are not really into scones that much because they can taste somewhat like a dry biscuit. I totally understand. I use to think the same thing. I can’t recall the first scone I had but I do remember thinking they weren’t as bad as what I thought. Sure they look dry and stale but they taste wonderful. You know how brownies are dense and chocolaty, where as chocolate cake is light and fluffy? That is, in my opinion, is the contrast between a biscuit and a scone. I don’t know if that analogy gives scones any justice but it was worth a shot. Anywho, you must try these. Oh! I discovered a cool thing when I was making these. Soooooo, cinnamon chips are not in season now but I did come across a way you can make cinnamon chips at home. Now they won’t come out looking like the packaged ones at the store, but I promise you they are still very good. Thanks Bright Eyed Baker!
When you wake up in the morning and decide to make these Cinnamon Chip Scones for breakfast, you are going to be thanking me because your home is going to smell like one big Cinnamon Chip Yankee Candle. In fact, I need to go there soon. I love their candles. They are so pungent. I love anything that has the smell of lavender. I mean pure lavender not lavender and vanilla, not lavender and jasmine, just pure 100% lavender. It is my absolute most favorite flower. I saw it growing on the side of the road once and pulled over and took as much lavender that I could. I looked like a drug addict. I was rummaging through the dirt to pull up as much lavender as I could and sniffing it intensely at the same time. I love it and why in the world do you guys have me talking about lavender?! We need to continue the conversation about these scones. In fact, I am ending the conversation because you need to go to Panera, like right now, or get in the kitchen and get the baking!
DIY Cinnamon Chips recipe is adapted from Bright Eyed Baker
- 3-1/4 cups all-purpose flour
- ⅓ cup sugar
- 2-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold butter, cubed (1½ sticks)
- 1 cup buttermilk
- 2 tbsp. butter, melted
- 1 package (10 ounces) cinnamon baking chips or 2 cups or DIY cinnamon chips
- FOR THE GLAZE
- 5 c. powdered sugar
- ½ c. milk
- 1 tbsp. cinnamon
- 1 tsp. vanilla extract
- pinch of salt
- CINNAMON CHIPS
- ⅔ c. sugar
- 3 tbsp. cinnamon
- 2 tbsp. vegetable shortening
- 2 tbsp. light corn syrup
- Preheat oven to 425 Degrees
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter and blend into the flour mixture by using a fork or a pastry cutter until the mixture looks like course crumbs. Stir in the buttermilk and mix with the rest of the ingredients until everything is moist. Fold in the cinnamon chips to ensure that are evenly distributed.
- Turn to a lightly flour surface (it will look very crumbly but that is okay) and begin to knead the dough until the dough is no longer crumbly. This should take 10-12 times. Roll the dough into a long rectangle and the dough is about ½ inch thick and cut into triangles. Place on well greased or well sprayed baking sheets and then brush the tops with butter. Bake for 10-13 minutes. Once finished baking place on a cooling rack to allow them to cool before dipping into the glaze.
- FOR THE GLAZE: Mix together the powdered sugar, milk, cinnamon, vanilla extract, and pinch of salt until a smooth glaze forms. Take the cooled scones and dip into the glaze and place them back on the baking sheet. Repeat this process until all scones are covered.
- FOR THE CHIPS. Combine the sugar, cinnamon, shortening, and corn syrup in a bowl and stir until all is well combined. Preheat oven to 200 degrees. Spread the mixture onto a well greased baking sheet lined with parchment paper into a rectangle that is about ¼ inch thick. Bake for 35 minutes or until the mixture is hot and melted together. You don't the chips to be crisp. Let cool completely. Use a pizza well or sharp knife to cut into desired pieces, Store in an air tight container until you are ready to use them.