Easy Cinnamon Chip Scones Recipe

Line an 8-inch round cake pan with plastic wrap, leaving enough overhang to lift the dough out later.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Gently fold in the cinnamon chips.
In a small bowl, whisk together the heavy cream and sour cream.
Pour the wet ingredients into the dry ingredients and gently mix just until the dough comes together. Do not overmix.
Transfer the scone dough to the prepared cake pan and gently press it into an even layer.
Cover and refrigerate until the dough is firm and well chilled.
Lift the dough from the pan using the plastic wrap. Remove the wrap and cut the circle into 6 equal wedges with a sharp knife or bench scraper.
Place the scones on a parchment-lined baking sheet and chill or freeze before baking.
Preheat the oven to 400°F.
Brush the tops of the scones lightly with heavy cream and sprinkle with turbinado sugar. If using Sugar in the Raw packets, use about half a packet on each scone.
Bake for approximately 15–18 minutes, or until the scones are golden brown around the edges and baked through in the center. Add a few extra minutes of baking time if baking directly from frozen.
Let the scones cool briefly on the baking sheet before transferring them to a wire rack.