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. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.
Make sure you start with cold butter and milk, and work the dough quickly so the butter doesn’t have a chance to warm up.
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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- 1/4 cup (60 grams) all-purpose flour
- 3 tablespoons light or dark brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed
- 2 cups (240 grams) all-purpose flour
- 1/4 cup + 1 tablespoon (50 grams) granulated sugar, divided
- 1 1/2 teaspoons baking powdered
- 1/4 teaspoon baking soda
- 1/2 teaspoons salt
- 5 tablespoons cold unsalted butter, cubed
- 1 cup + 1 tablespoon (250 ml) cold heavy cream
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1 cup (114 grams) powdered sugar
- 1/4 cup (60 ml) heavy cream
- 1/4 teaspoon vanilla extract
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.