Cinnamon-Sugar Scones Recipe

Introduction

These cinnamon-sugar scones are a delightful treat perfect for breakfast or an afternoon snack. Flaky and buttery, they feature a sweet cinnamon filling and a simple vanilla drizzle that adds a lovely finishing touch.

Ingredients

• Cinnamon filling:
• ¼ cup all-purpose flour (60 grams)
• 3 tablespoons light or dark brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed
• Scones:
• 2 cups all-purpose flour (240 grams)
• ¼ cup + 1 tablespoon granulated sugar (50 grams), divided
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons cold unsalted butter, cubed
• 1 cup + 1 tablespoon cold heavy cream (250 ml)
• 1 teaspoon vanilla extract
• 1 large egg
• ½ teaspoon ground cinnamon
• Drizzle:
• 1 cup powdered sugar (114 grams)
• ¼ cup heavy cream (60 ml)
• ¼ teaspoon vanilla extract

Instructions

1. Step 1: Make the filling by combining the flour, brown sugar, and cinnamon in a bowl. Add the cubed butter and cut it into the dry ingredients using a pastry blender until the mixture resembles coarse sand that clumps when pressed. Set aside.
2. Step 2: In a large bowl, mix the flour, ¼ cup sugar, baking powder, baking soda, and salt. Add the cubed butter and cut it into the dry ingredients until the butter pieces are about the size of small peas.
3. Step 3: Stir in 1 cup of cold heavy cream and vanilla extract until the dough begins to hold together. Turn the dough onto a counter as needed to bring it fully together.
4. Step 4: Divide the dough in half and roll each portion into a 6.5-inch round circle.
5. Step 5: Carefully spread the cinnamon filling over one circle, leaving a ½-inch border around the edges.
6. Step 6: Mix the remaining 1 tablespoon heavy cream with the egg to create an egg wash. Brush the edges of the filled dough circle with the wash, then place the second dough circle on top. Press edges gently to seal.
7. Step 7: Transfer the scone stack to a parchment-lined baking sheet and freeze for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
8. Step 8: Remove the scones from the freezer and cut into 6 wedges using a sharp knife. Spread the wedges evenly on the baking sheet.
9. Step 9: Combine the remaining granulated sugar with ground cinnamon. Brush the tops of the scones with more egg wash and sprinkle with the cinnamon-sugar mixture.
10. Step 10: Bake for 20-25 minutes until the bottoms are browned. Allow to cool slightly.
11. Step 11: Whisk together powdered sugar, heavy cream, and vanilla to make the drizzle. Drizzle over the cooled scones and let set for a few minutes before serving.

Tips & Variations

• Use cold butter and cream to achieve flaky, tender scones.
• For a dairy-free version, substitute butter with plant-based margarine and heavy cream with coconut cream.
• Try adding chopped nuts like pecans or walnuts to the cinnamon filling for extra crunch.
• If you prefer, swap the vanilla drizzle for a simple dusting of powdered sugar.

Storage

Store scones in an airtight container at room temperature for up to 2 days. To keep longer, freeze baked scones wrapped well for up to one month. Reheat in a warm oven for 5-7 minutes before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and frozen before baking. Freeze the unbaked scones as instructed, then bake directly from frozen when ready.

What can I use instead of heavy cream?

You can substitute heavy cream with whole milk or half-and-half, though the scones may be slightly less rich and tender.

Cinnamon-Sugar Scones Recipe

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★★★★★

4.8 from 119 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 6 scones 1x

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Description

These Cinnamon-Sugar Scones are flaky, tender, and layered with a sweet cinnamon filling. Perfectly topped with a cinnamon-sugar mix and finished with a luscious vanilla glaze, they make an ideal breakfast treat or afternoon snack. This recipe combines a rich, buttery dough with a delicate spiced filling, baked to golden perfection and drizzled with a sweet vanilla glaze.

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Ingredients

Scale 1x2x3x

Cinnamon Filling:

• ¼ cup all-purpose flour (60 grams)
• 3 tablespoons light or dark brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed

Scones:

• 2 cups all-purpose flour (240 grams)
• ¼ cup + 1 tablespoon granulated sugar (50 grams), divided
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons cold unsalted butter, cubed
• 1 cup + 1 tablespoon cold heavy cream (250 ml)
• 1 teaspoon vanilla extract
• 1 large egg
• ½ teaspoon ground cinnamon

Drizzle:

• 1 cup powdered sugar (114 grams)
• ¼ cup heavy cream (60 ml)
• ¼ teaspoon vanilla extract

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Instructions

1. Make the Filling: In a bowl, combine the flour, brown sugar, and cinnamon. Add the cubed cold butter and cut it into the dry ingredients using a pastry blender or fingers until the mixture resembles coarse sand and clumps when pressed. Set aside.
2. Prepare the Scone Dough: In a large bowl, whisk together the flour, ¼ cup granulated sugar, baking powder, baking soda, and salt. Add the cubed cold butter and cut it in until the butter pieces are the size of small peas.
3. Form the Dough: Pour in 1 cup of cold heavy cream and the vanilla extract. Mix gently just until the dough starts to come together. If necessary, turn it out onto a clean surface to bring the dough together without overworking.
4. Shape the Dough Circles: Divide the dough in half and roll each half into a 6.5-inch round circle carefully on a lightly floured surface.
5. Add the Filling and Assemble: Spread the prepared cinnamon filling evenly over one dough circle, leaving a ½-inch border around the edges. Mix the remaining 1 tablespoon of heavy cream with the egg to make an egg wash.
6. Seal the Scones: Brush the edges of the filled dough circle with the egg wash. Place the second dough circle on top and gently press the edges together to seal the scone layers.
7. Freeze the Assembled Dough: Place the layered dough on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
8. Preheat Oven: While freezing, preheat the oven to 400°F (200°C).
9. Cut and Prepare for Baking: Remove the dough from the freezer and use a sharp knife to cut into 6 wedges. Arrange wedges evenly on the prepared baking sheet.
10. Apply Egg Wash and Sprinkle Topping: Brush the tops of the scones with additional egg wash. Combine the remaining 1 tablespoon granulated sugar with ½ teaspoon ground cinnamon and sprinkle over the tops for a sweet crust.
11. Bake: Bake the scones for 20-25 minutes until the bottoms are golden brown and scones are cooked through. Remove from oven and let cool on a wire rack.
12. Make the Drizzle: In a small bowl, whisk together powdered sugar, ¼ cup heavy cream, and vanilla extract until smooth and thick.
13. Finish and Serve: Drizzle the vanilla glaze over the cooled scones and let it set for a few minutes before serving. Best enjoyed fresh on the day they are baked.

Notes

• Use cold butter and cold cream for tender, flaky scones.
• Do not overwork the dough to maintain flakiness.
• Freezing the scone rounds before baking helps preserve the shape and creates flaky layers.
• Brush with egg wash for a golden, shiny crust.
• For a dairy-free option, substitute with non-dairy butter and cream alternatives.
• Scones are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cinnamon scones, breakfast scones, cinnamon sugar scones, flaky scones, baked scones, vanilla glaze scones