Cinnamon Scones Recipe

I have a soft spot for cinnamon baked goods, especially when I can pull something from the oven that smells like a whole weekend morning. These cinnamon scones are one of my favorites because they have that sweet, cozy cinnamon flavor without needing a complicated dough or a long list of ingredients.

I get golden edges, a soft middle, little pockets of buttery goodness, and then that cinnamon powdered sugar glaze on top. I know the glaze sounds optional, but I really don’t like skipping it. Without it, the scones are good. With it, they feel finished.

I also learned pretty quickly that scones reward me when I stop fussing with the dough. The first few times I made them, I kept mixing because I thought those little dry patches meant I had done something wrong. They didn’t. Leaving the dough a little shaggy is actually one of the things that helps give me a tender, flaky scone.

A Few Things I Like About These Cinnamon Scones

I usually make these when I want something sweeter than a biscuit but less fussy than a pastry. They work for breakfast, an afternoon coffee break, or honestly just because I have a cinnamon craving and there is no good reason to fight it.

The flavor comes from both ground cinnamon and brown sugar, so the cinnamon doesn’t taste flat or one-dimensional. I also like using a little white sugar for sweetness and sprinkling more sugar over the tops before baking. That gives me a lightly crisp surface while the inside stays soft.

The biggest thing I pay attention to is temperature. I keep the butter very cold, and I keep the milk and cream in the refrigerator until I’m ready to use them. If my kitchen is warm, I don’t hesitate to put the shaped scones into the freezer before baking.

That little bit of extra chilling has saved me more than once. I would much rather wait a few minutes than end up with flat, overly spread scones.

Ingredients I Used for the Recipe

• 2 1/4 cups all-purpose or pastry flour: I use this as the main structure for the scones. A 50/50 mix of all-purpose and cake flour also works if I want an especially tender crumb.
• 1 tablespoon baking powder: This gives the scones the lift they need, so I make sure mine is fresh and not sitting forgotten in the cabinet.
• 1/4 teaspoon salt: I use just enough to balance the sweetness and keep the cinnamon flavor from tasting dull.
• 1 teaspoon ground cinnamon: This goes directly into the dough and gives the scones their warm cinnamon flavor.
• 4 tablespoons white sugar: I use this for straightforward sweetness throughout the dough.
• 3 tablespoons light brown sugar: This adds a little deeper sweetness and works really nicely with the cinnamon.
• 6 tablespoons unsalted butter, very cold and cubed: I cut the butter into small pieces and sometimes put the cubes in the freezer for about 5 minutes before mixing.
• 1/3 cup very cold heavy cream: I use the cream to add richness and help bring the dough together.
• 1/2 cup very cold whole milk: This adds moisture without making the dough too heavy.
• 1/4 teaspoon vanilla extract, optional: I like adding it because it gives the cinnamon a softer, warmer background flavor.
• Extra sugar for sprinkling: I usually use regular sugar, cinnamon sugar, or turbinado sugar depending on what I have around.
• 1 cup powdered sugar: This is the base of my glaze and gives me that sweet finish over the cooled scones.
• 1/2 teaspoon ground cinnamon: I add this to the glaze so the cinnamon flavor doesn’t disappear under all that powdered sugar.
• 2 to 3 tablespoons milk or cream: I add this gradually until the glaze becomes thick and smooth enough to drizzle.

How to Make Cinnamon Scones?

Step 1 – Heat the Oven and Prepare the Pan

I start by heating my oven to 400°F. I line a baking sheet with parchment paper because it makes cleanup much easier, although lightly greasing the pan works too.

I like to get the oven heating before I touch the dough. If I forget and the scones are already cut, I put them in the refrigerator or freezer while the oven comes up to temperature instead of letting them sit on the counter.

Step 2 – Mix the Cinnamon Dry Ingredients

I put the flour, baking powder, salt, cinnamon, white sugar, and brown sugar into a large bowl and stir everything together. I want the cinnamon spread evenly through the flour before I add any liquid.

If I’m using a food processor, I pulse the dry ingredients a few times instead. Both methods work for me. I actually prefer mixing by hand when I have the time because it feels simple and I have more control.

Step 3 – Cut in the Very Cold Butter

I scatter the cold butter cubes over the flour mixture and work them in with a pastry cutter or my fingertips. I’m looking for pieces around the size of peas and small beans, with some uneven bits mixed in.

I don’t try to make the flour and butter perfectly smooth. Those little cold butter pieces are useful, and I want them to stay there. If I’m using my food processor, I pulse only until the mixture looks grainy and the butter pieces are still visible.

Step 4 – Add the Milk and Cream

I pour in the very cold heavy cream and whole milk, adding the vanilla too if I’m using it. Then I use a fork to gently bring everything together.

This is where I have to remind myself to stop. The dough doesn’t need to look pretty yet. It can have floury patches and look a little messy. If I keep stirring until it looks completely smooth, I usually end up with tougher scones.

Step 5 – Bring the Shaggy Dough Together

I turn the dough onto a lightly floured surface and use a dough scraper to fold it over itself a few times. I don’t knead it the way I would bread, and I don’t spend time trying to make every little dry spot disappear.

Once the dough holds together, I gently pat it into a thick circle. I usually skip the rolling pin because I don’t want to press the dough down too much. A light touch is all I need.

Step 6 – Cut the Scones

I make the dough circle roughly 2 inches high, then cut it in half. I cut each half into four wedges, giving me eight scones altogether.

I use a large kitchen knife or dough scraper for this. I could also use a round cookie cutter if I wanted classic round scones, but I like the little triangular wedges because they feel especially homemade.

Step 7 – Chill Before Baking

Before baking, I make sure the shaped scones are cold. If I have time, I refrigerate them. If I want to speed things up, I put them in the freezer for a short while.

This step is worth doing. Cold dough gives me a better rise and helps keep the finished scones tender. I sprinkle the tops with extra sugar right before they go into the oven.

Step 8 – Bake Until Golden and Dry Inside

I bake the scones at 400°F for 15 minutes, then reduce the oven to 350°F and continue baking for another 10 to 15 minutes.

I start checking around the 25-minute mark because every oven seems to have its own personality. I want the tops golden and the inside fully baked, but I don’t want to leave them in so long that the edges turn hard and dry.

When I’m unsure, I carefully lift one scone and check the center with the tip of a fork. I don’t want to see wet dough inside. Once they’re done, I move them to a wire rack and let them cool completely.

Step 9 – Make the Cinnamon Glaze

While the scones cool, I stir the powdered sugar and cinnamon together in a small bowl. I add 2 tablespoons of milk or cream first, then add a little more only if I need it.

I want a thick glaze that falls slowly from my spoon, kind of like thick honey. If I make it too thin, it runs everywhere and barely stays on the scones, so I add the liquid gradually.

Step 10 – Drizzle and Serve

Once the scones are completely cool, I drizzle the cinnamon glaze over the tops. I usually let it sit for a few minutes so it can firm up slightly, although I’ll admit I don’t always have the patience for that.

I like these best within a few hours of baking. The outside has a little crispness, the center is soft, and the glaze is fresh. They can be stored in an airtight container for a day or two, but I think the texture is noticeably better on the first day.

Tips That Help Me Get Better Scones

• Keep everything cold: I don’t take the butter, milk, or cream out of the refrigerator early. Cold ingredients make a real difference here.
• Don’t chase perfectly smooth dough: I leave some uneven and floury patches when I bring the dough together. Overworking it is one of the easiest ways for me to lose that tender texture.
• Check the baking powder: I always look at the expiration date. Old baking powder can leave me with disappointing, flat scones.
• Don’t skip the final chill: If my shaped scones feel soft or warm, I chill them before baking. Ten or fifteen minutes can make a big difference.
• Watch the second baking stage: After I lower the oven from 400°F to 350°F, I start checking the scones around the 25-minute total mark.
• Use sugar on top: I love the little crunch it gives the surface. Turbinado sugar is especially nice, but regular sugar works just fine.
• Make the glaze thick: I add the milk slowly instead of pouring it all in at once. It’s much easier to thin a glaze than rescue one that’s too runny.
• Try cinnamon chips: I can add about 1/2 cup cinnamon chips to the dough when I want even more cinnamon flavor.
• Try chocolate chips: A handful of chocolate chips turns these into a cinnamon-chocolate version that feels a little more dessert-like.
• Freeze them ahead: I cut the dough into wedges, freeze the pieces on a baking sheet until solid, then move them to a freezer-safe bag or container. I can bake them straight from frozen and allow a few extra minutes if needed.

The Little Things I Don’t Skip Anymore

I used to think scones were one of those recipes where I could just throw everything into a bowl and work it until it looked right. I don’t do that anymore. The biggest lesson for me has been that less handling usually gives me a better result.

I also used to wait until the very end to check whether my oven was actually hot enough. Now I turn it on first and give it plenty of time. A hot oven helps these scones puff up instead of spreading into short, heavy little rounds.

For me, the glaze is the other non-negotiable. I know some people prefer plain scones, and that’s fine, but the cinnamon glaze gives these their final bit of sweetness. I get that warm cinnamon flavor in the dough, then another little hit right on top.

And when I have company coming over, I love that I can prepare the cut dough ahead of time and keep it frozen. There is something really nice about pulling frozen scone wedges from the freezer and having warm cinnamon scones later without doing all the mixing at the last minute.

These are the kind of scones I want with a hot cup of coffee when the morning is quiet. They’re simple, cozy, a little messy around the edges, and much better when I don’t overthink them.

Print Recipe

Cinnamon Scones Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 55 hrs

Cooking Temp: 400  C Servings: 8 Estimated Cost: $ 8 Calories: 350 kcal

Best Season: Fall, Winter, Spring, Year-round

Description

I make these cinnamon scones with cold butter, brown sugar, and plenty of warm cinnamon for a tender center and crisp golden edges. I finish them with a thick cinnamon powdered sugar glaze that makes every bite sweet, cozy, and complete.

ingredients

Servings

Cinnamon Scones

• 2 ¹⁄₄ cups all-purpose or pastry flour (A 50/50 mix of all-purpose and cake flour can also be used for a more tender crumb.)
• 1 tablespoon baking powder (Use fresh baking powder for the best rise.)
• ¹⁄₄ teaspoon salt (Balances the sweetness.)
• 1 teaspoon ground cinnamon (Adds warm cinnamon flavor to the dough.)
• 4 tablespoons white sugar (Adds sweetness to the dough.)
• 3 tablespoons light brown sugar (Adds deeper sweetness and pairs well with cinnamon.)
• 6 tablespoons unsalted butter, very cold and cubed (Cut into small pieces; chill in the freezer for about 5 minutes if needed.)
• ¹⁄₃ cup heavy cream, very cold (Keeps the dough rich and tender.)
• ¹⁄₂ cup whole milk, very cold (Adds moisture to the dough.)
• ¹⁄₄ teaspoon vanilla extract (Optional; adds a warm background flavor.)
• 1 tablespoon extra sugar for sprinkling (Use regular sugar, cinnamon sugar, or turbinado sugar.)

Cinnamon Glaze

• 1 cup powdered sugar (Forms the base of the glaze.)
• ¹⁄₂ teaspoon ground cinnamon (Keeps the cinnamon flavor noticeable in the glaze.)
• 2-3 tablespoons milk or cream (Add gradually until the glaze is thick and smooth enough to drizzle.)

Instructions

Make the Scones

1. Preheat the oven

   I heat my oven to 400°F and line a baking sheet with parchment paper. I make sure the oven is fully heated before the scones go in.
   If the scones are already shaped before the oven is ready, I keep them chilled rather than leaving them on the counter.

2. Mix the dry ingredients

   I stir together the flour, baking powder, salt, ground cinnamon, white sugar, and brown sugar in a large bowl until the cinnamon is evenly distributed.
   I can also pulse the dry ingredients briefly in a food processor.

3. Cut in the butter

   I scatter the very cold butter over the flour mixture and work it in with a pastry cutter or my fingertips until I have mostly pea-sized pieces with some smaller and larger bits remaining.
   I avoid mixing until the butter disappears because the visible cold butter helps create a tender, flaky texture.

4. Add the liquid ingredients

   I pour in the cold heavy cream and whole milk, adding the vanilla if I am using it. I gently stir with a fork just until the dough starts coming together.
   The dough should still look shaggy and may have a few floury patches.

5. Form the dough

   I turn the dough onto a lightly floured surface and gently fold it over itself a few times with a dough scraper. Once it holds together, I pat it into a thick circle rather than kneading or rolling it extensively.
   I stop handling the dough as soon as it holds together so the finished scones stay tender.

6. Cut the scones

   I make the dough circle about 2 inches thick, cut it in half, and then cut each half into four wedges to make 8 scones.
   A large kitchen knife or dough scraper works well for cutting clean wedges.

7. Chill the shaped scones

   I place the shaped scones on the prepared baking sheet and chill them in the refrigerator or freezer until they are cold. I sprinkle the tops with extra sugar just before baking.
   A 10-15 minute chill is especially helpful if the dough became warm while shaping.

8. Bake the scones

   I bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 10-15 minutes. I start checking around 25 minutes total and look for golden tops and a fully baked center.
   If I am unsure, I carefully check the center of one scone with the tip of a fork. I do not want wet dough inside.

9. Cool the scones

   I transfer the baked scones to a wire rack and let them cool completely before adding the glaze.
   Cooling first helps the thick glaze stay on the scones instead of melting and running off.

10. Make the cinnamon glaze

    I stir the powdered sugar and cinnamon together in a small bowl. I add 2 tablespoons of milk or cream first, then add more a little at a time until the glaze is thick, smooth, and slow to fall from a spoon.
    I aim for a consistency similar to thick honey so the glaze stays on top of the scones.

11. Glaze and serve

    I drizzle the cinnamon glaze over the completely cooled scones and let it sit for a few minutes to firm up slightly before serving.
    I like these best within a few hours of baking, when the edges are crisp and the centers are still soft.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 14 gg22%

Saturated Fat 8 gg40%

Trans Fat 0.4 gg

Cholesterol 43 mgmg15%

Sodium 205 mgmg9%

Potassium 105 mgmg3%

Total Carbohydrate 51 gg17%

Dietary Fiber 1 gg4%

Sugars 23 gg

Protein 5 gg10%

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Calcium 57 mg mg

Iron 2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I keep the butter, milk, and cream very cold throughout the process. I avoid overmixing the dough and leave it slightly shaggy because less handling gives me a more tender scone. If the shaped scones become warm, I chill them for 10-15 minutes before baking. For extra cinnamon flavor, I can add about 1/2 cup cinnamon chips. I can also add chocolate chips for a cinnamon-chocolate variation. To freeze ahead, I freeze the cut wedges on a baking sheet until solid, then transfer them to a freezer-safe bag or container and bake from frozen, adding a few extra minutes as needed. The nutrition values are approximate estimates per scone and can vary with ingredient brands and the amount of glaze and topping sugar used.

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