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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Freeze the Assembled Dough: Place the layered dough on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
- Preheat Oven: While freezing, preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- Make the Drizzle: In a small bowl, whisk together powdered sugar, ¼ cup heavy cream, and vanilla extract until smooth and thick.
- 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
