Instructions

  1. Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment.

  2. Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl. Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly.

  3. Add the cinnamon chips, stirring to distribute them.

  4. Whisk together the egg and milk, and add to the dry ingredients in the bowl. Stir to make a cohesive dough.

  5. Transfer the dough to a lightly floured work surface, and divide it in half. Shape each half into a disc that's about 4 3/4" wide and a scant 1" tall.

  6. Place the discs on the prepared baking sheet. Brush them with milk, and sprinkle heavily with coarse sparkling sugar.

  7. Cut each disc into six wedges. Pull the wedges apart so there's about 3/4" between them; they'll expand as they bake.

  8. Bake the scones for 20 to 25 minutes, until they're set all the way through; break one open to be sure.

  9. Remove the scones from the oven, and cool them on a rack. Store leftover scones, well wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • For a richer, more tender scone, use 1/2 cup half-and-half or light or heavy cream in place of the milk.
  • Make these scones special by topping them off with a simple glaze. Mix 1 cup confectioners' sugar with 2 to 3 tablespoons milk or cream. Drizzle over the warm scones before serving.
  • You'll never notice the whole wheat flour in these scones; it "disappears" thanks to cinnamon's assertive flavor and color. However, feel free to substitute an equal amount of all-purpose flour for the whole wheat, if you like.
  • Scones are like biscuits — tender, soft, and best made with as little handling as possible. Once you add the liquid to the scone's dry ingredients, stir VERY briefly, just until everything is moistened. Pat the dough out gently, cut, and bake.
  • Want to prep these ahead and bake the next morning? Shape the scones, place them on a baking sheet, tent with plastic wrap, and freeze overnight. Next day bake directly from the freezer, adding a couple of additional minutes to the baking time.