May 17, 2016

Spiced Cappuccino Scones

Capuccino Cinnamon Scones | The Naptime Chef

My parents visited us last weekend and I wanted to make us as a little breakfast treat for Sunday morning. I didn’t have a lot of time to pull together anything complicated so I pulled out one of my old favorites and made some batter for scones. There is no easier make-ahead breakfast treat, in my opinion, since the dough takes all of five minutes to come together in a single bowl.

To give them a subtle adult twist I added cappuccino chips I recently purchased from King Arthur Flour. They give baked goods a mild coffee flavor while still appealing to children. I also added a generous dose of cinnamon since it is my absolute favorite spice to bake with. Everything is better with cinnamon, right? Right.

Once the scones were formed I popped them in the freezer to chill overnight before baking. In the morning I simply had to stick them in the oven on a baking sheet to bake into fluffy clouds of scone perfection. Dipped in our hot coffee and teas they were the perfect morning pick me up before getting to work in the garden!

Spiced Cappuccino Scones
Buy these ingredients Powered by Popcart


  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, melted and slightly cooled, plus more for glazing
  • 3 ½ cups unbleached all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup cappuccino chips
  • Coarse sugar (demerara or similar) for sprinkling


  1. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl beat the buttermilk, egg, sugar, and melted butter. In a separate bowl whisk the flour, cinnamon, powder, and salt. Slowly stir it into the wet ingredients until the flour is just incorporated. Then stir in the cappuccino chips.
  3. Form the dough into a disk about 10-inches on diameter. Use a knife to cut it into wedges and place the wedges on the lined baking sheet. Brush each wedge with some melted butter and sprinkle with the coarse sugar. Bake for 20 to 25 minutes, or until browned on top. Allow to cool until comfortable to touch and serve warm.

Comments are closed.