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+ servings

Cinnamon-Sugar Scones

Cinnamon-sugar scones are light and tender and packed with so much cinnamon-sugar flavor!
Cinnamon-sugar scones are light and tender and packed with so much cinnamon-sugar flavor!
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4.34 from 3 votes


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


  • 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


  • 1 cup powdered sugar (114 grams)
  • ¼ cup heavy cream (60 ml)
  • ¼ 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.
Adapted from Bake From Scratch.


Calories: 616kcal, Carbohydrates: 74g, Protein: 7g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 138mg, Sodium: 278mg, Potassium: 204mg, Fiber: 2g, Sugar: 36g, Vitamin A: 1188IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 2mg
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