Cinnamon-Sugar Scones
These scones are light and tender and packed with so much cinnamon-sugar flavor!
From the moment I flipped open my January issue of the Bake From Scratch magazine and saw these scones on the first page, I have been obsessed. I’ve baked them several times and they are my new favorite. Seriously, I’ve never had scones this good!
They’re stuffed with a flavorful cinnamon filling, sprinkled with cinnamon-sugar before baking, and finished off with a creamy vanilla drizzle. Talk about a “wow-factor”. And these scones have the most incredible texture—so soft, light and buttery. They’re my new go-to treat for when I have house guests (everyone loves them!) or when I need a lazy weekend baking project.
baking tip:Why biscuit and scone ingredients need to stay cold
A key factor in the rise of biscuits and scones, and an even bigger part of their texture, is the little bits of cold butter that melt and make steam as they bake. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.
For tall, soft, and flaky biscuits and scones, make sure you start with cold butter and milk/buttermilk, and work the dough quickly so the butter doesn’t have a chance to warm up. If your kitchen is really warm, consider freezing your biscuits and scones on the sheet pan for 15 minutes before baking.
Other scone recipes
If you like these cinnamon-sugar scones, you may like these other great scone recipes:
- Lemon Poppy Seed Scones
- Chocolate Orange Ricotta Scones
- Apple Cinnamon Scones
- Lemon Blueberry Scones
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Cinnamon-Sugar Scones
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 teaspoons 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 butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.
Make the scones:
- In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.
- Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.
- Divide the dough in half and roll each into a 6.5-inch round circle.
- Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.
- Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.
- Place on a sheet pan lined with parchment paper and freeze for 30 minutes.
- Meanwhile, preheat oven to 400°F.
- Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.
- Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.
- Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.
Make the drizzle:
- Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.
- Drizzle over cooled scones and let set for a few minutes before serving.
- Scones are best served the day they are baked.
Notes
Not sure what I did wrong, the dough turned out like soup?
Bummer!! Not sure what you did wrong either, but that’s definitely not supposed to happen. 🙁
Hello! How should these best be stored since there is cream in the icing? Can they be put into an airtight container for a couple days??
Hi Kayleen, I’ve never had issues with storing iced scones like this at room temperature. The high amount of sugar acts like a preservative to help keep them for a few days, and I’d probably try to consume them within 3 days (if they last that long!).
This was my first time making scones and these did not disappoint! I was skeptical while making the dough, but these are SO delicious and look like they came from a bakery! This will be my go to from now on. 🙂
I’ve made these scones several times. They are my definition of the perfect scone; buttery, fluffy, and just the right amount of sweetness. I will say they are a bit labor intensive, but they are well worth the time and effort.
Yes, I agree they are labor intensive. But worth it for sure! Thanks for the feedback Christina! And thanks for taking the effort to try this recipe.
Love these! I’ve made them a few times before- today I didn’t have heavy cream, so I used whole milk. They still turned out wonderful! I never male the drizzle on top, I feel like it’s not necessary. But seriously the best scones!
Is the butter measurement accurate? Tablespoons instead of teaspoons?
Yes, butter measurements are correct.
Taste amazing but all my tops slid off and baked into its neighbor. Solution?
Shoot! You don’t want that. Two things come to mind: 1) Did you use the egg wash to seal the edges of the top and bottom together? and 2) I’m wondering if the scone dough wasn’t cold enough. Don’t forget to chill it in the freezer as written in the recipe. You can even chill it for longer if you’d like! I hope these suggestions help.
So i managed to bake the scones using your recipe. The scones taste wonderful. However the filling disappeared. Hehe. Am i the only one who has this problem?. Since i still have some frozen dough, i will try to compact the filling instead of it being powdery and see how it goes. But so far, five stars
I have been making this recipes for years, it’s so good and easy. The base of the recipe is super easy to update with different fillings too.
But I am wondering, do you have a savory version of this recipe? I’ve got some leftover bacon, chives and cheese and they’d make the perfect savory scone.
Oh I love the idea of turning these into savory scones!
Always get compliments when I make these. Thank you so much for sharing this recipe!