There’s just something magical about the smell of cinnamon baking in the oven. These Cinnamon Scones are warm, buttery, and flaky with just the right amount of sweet spice. Whether you’re serving them fresh out of the oven for a cozy breakfast, packing them in lunchboxes, or saving a few for an afternoon tea moment, they’re always a hit—especially with kids!
The best part? They come together quickly and don’t require any fancy equipment. You can make these scones with pantry staples, and they’re freezer-friendly too! I love serving them with a little cinnamon glaze on top or a pat of butter when they’re still warm. 🧡
🛒 What You’ll Need
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup (1 stick) cold unsalted butter, cubed
- ⅓ cup granulated sugar
- 2⁄3 cup heavy cream (plus more for brushing tops)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Cinnamon Glaze:
- ½ cup powdered sugar
- ½ teaspoon cinnamon
- 1–2 tablespoons milk
👩🍳 Pro Tips for Scone Success
- Keep ingredients cold – Cold butter = flaky scones! Work quickly so the butter doesn’t melt.
- Don’t overmix – Mix just until the dough comes together to avoid tough scones.
- Freeze before baking (optional) – Chill scones in the freezer for 15 minutes before baking for extra rise.
- Brush with cream – This gives the tops a beautiful golden finish.
- Add-ins welcome – Try cinnamon chips, raisins, or chopped pecans for a twist!
🛠 Tools You’ll Need
- Large mixing bowl
- Pastry cutter or forks
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Whisk
- Knife or bench scraper
🔄 Substitutions & Variations
- Dairy-free? Use plant-based butter and full-fat coconut cream or oat milk.
- No egg? Replace with ¼ cup unsweetened applesauce.
- Make it extra sweet: Add a cinnamon-sugar sprinkle before baking.
- Add-ins: Chopped apples, dried cranberries, or nuts pair perfectly with cinnamon!
⏰ Make Ahead Tips
- Freeze unbaked scones for up to 2 months. Bake from frozen, just add 2–3 minutes.
- Store dough overnight in the fridge and bake fresh in the morning.
- Make glaze ahead and store in the fridge in a sealed container.
👩🍳 How to Make Cinnamon Scones
1. Whisk Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
2. Cut in Cold Butter
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs.
3. Mix Wet Ingredients Separately
In a small bowl, whisk together the cream, egg, and vanilla extract.
4. Combine Wet and Dry
Pour the wet mixture into the dry and gently mix until a dough forms. Don’t overmix. Dough will be a little sticky.
5. Shape & Cut Dough
Turn dough out onto a floured surface. Pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges using a sharp knife or bench scraper.
6. Bake the Scones
Place wedges on a parchment-lined baking sheet. Brush tops with a little cream. Bake at 400°F (200°C) for 18–22 minutes, until golden brown.
7. Make the Cinnamon Glaze (Optional)
Mix powdered sugar, cinnamon, and milk in a small bowl until smooth. Drizzle over cooled scones.
🧊 Leftovers & Storage
- Room Temp: Store in an airtight container for 2 days.
- Fridge: Up to 5 days, reheat in oven or toaster oven.
- Freezer: Wrap individually and freeze for up to 2 months. Reheat at 350°F for 10–12 minutes.
☕ Let’s Bake a Cozy Batch!
These Cinnamon Scones are the perfect blend of comforting and simple—just right for a weekend treat or weekday breakfast. I promise, once you make them, you’ll find yourself coming back to this recipe again and again.
If you try it, leave a comment and let me know what you served them with—or if your kiddos gave them a gold star! 💛🥣🍂
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