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Easy Cinnamon Chocolate Chip Scones with Almond Milk and Brown Sugar Crunch
These easy cinnamon chocolate chip scones are soft inside with crisp edges and melty chocolate chips. Made with almond milk and Self-Rising flour, they bake up golden in under 30 minutes.
Soft Self-Rising Flour Scones with Cinnamon and Chocolate Chips.
Why you will love and enjoy Cinnamon Chocolate Chip Scones
- Soft centers with crisp golden edges and melty chocolate
- Simple pantry ingredients and ready in under 40 minutes
- Perfect with coffee, brunch, or a late-night sweet craving
Cinnamon Chocolate Chip Scones
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3–5 depending on size 1x
- Category: Breakfast and Brunch
- Method: Easy baking
Description
These Cinnamon Chocolate Chip Scones are lightly spiced and gently sweet. Crisp golden edges, soft centers, and pockets of melty chocolate make these hard to leave alone once they’re out of the oven.
Ingredients
- 2 cups Self-Rising flour
- 1/4 cup berry sugar (regular sugar will also work)
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup – 1 stick 125 g cold butter, cubed
- 1/2 cup almond milk, room temp
- 1 1/2 tsp vinegar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1/2 cup chocolate chips, vegan or regular
- 2 tbsp brown sugar in the raw, for topping
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Line 5 large muffin cups or 3 four-inch springform pans with parchment paper and lightly smear the sides with oil so nothing sticks.
- In a large bowl, whisk together 2 cups Self-Rising flour, 1/4 cup berry sugar, 2 1/2 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
- Yes, there’s baking powder even though we’re using Self-Rising flour.
- Add ½ cup – 1 stick 125 g cold cubed butter and rub it into the flour mixture with your fingertips until it looks like damp sand with a few pea-sized bits.
- Don’t overwork. If the butter softens too much, pop the bowl into the fridge for 5 minutes.
- Stir in 1/2 cup chocolate chips with a fork so they’re evenly scattered.
- In a measuring jug, combine 1/2 cup almond milk and 1 1/2 tsp vinegar.
- Let it sit for 5 to 10 minutes to slightly curdle. This mimics buttermilk and makes the crumb softer. Whisk in 1 large egg and 1 tsp vanilla until smooth.
- Pour the milk mixture into the dry ingredients and gently fold everything together.
- Use a fork or spatula and stop mixing as soon as it comes together.
- If it feels very dry, add 1 tbsp almond milk. If too sticky, dust lightly with 1 tbsp Self-Rising flour.
- Spoon the dough evenly into the prepared pans.
- Smooth the tops lightly and sprinkle each with brown sugar in the raw for crunch.
- Bake at 400⁰F (200⁰C) for 20 to 24 minutes, until golden around the edges and a skewer inserted into the center comes out clean or with just a little melted chocolate.
- Let them cool in the pan for 5 to 10 minutes before removing.
- They’re delicate when hot, so give them a minute. Serve warm or at room temperature.
- If you’re anything like me, you’ll break one open while it’s still steaming.
- Store in an airtight container for up to 2 days.
Notes
Created, highly modified from an online recipe, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 538
- Sugar: 26.6 g
- Sodium: 274.7 mg
- Fat: 26.6 g
- Saturated Fat: 15.9 g
- Trans Fat: 0 g
- Carbohydrates: 69.5 g
- Fiber: 3.5 g
- Protein: 8.4 g
- Cholesterol: 86 mg
Break one open while it’s still warm, that brown sugar crunch on top gets me every time
Cinnamon Chocolate Chip Scones offer crisp golden edges, soft centers, and rich pockets of melted chocolate in every bite. Anyone craving a warm, homemade bake that feels comforting yet effortless will want to head straight to the kitchen and start measuring.
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I only baked one batch of scones this winter; however, when the kids were growing up, I was baking scones every month and freezing them for easy breakfasts. Theses look delicious!!! Happy to feature them for you at Share Your Style #493 for you this week. <3
Happy eating,
Barb :)'
Dear Barbara. Thank you so much for popping in here, and for the honour of the feature, much appreciated. Also, a huge thanks for your star rating.
I will for sure be back at Share Your Style.
You are most welcome, Esme!! Happy Friday and Happy weekend to you and your family!!!
Hugs,
Barb 🙂
Same to you, Barbara, Happy weekend and hope you have good weather on your end.
Wow Wow! I’d be happy just with the cinnamon to be honest!
Have fun baking and enjoy every bite, Lydia. Thanks for visiting here.
I love the idea of these scones for breakfast, with a good cup of tea! A great way to start the day and a lovely take on the classic scone! Sim x #SSPS
Thank you Sim. Hope you will give it a try and more so enjoy it. Happy baking