Cinnamon Scones

Tender cinnamon scones are made with cinnamon chips, a cinnamon sugar filling, and a sweet glaze for the perfect scone for any cinnamon lover!

There’s something about scones that makes me want to curl up on the sofa with a cup of tea and spend hours watching old movies under a fuzzy blanket.

This is definitely not a luxury I indulge in very often, but I still make scones and simply eat them while running out the door to walk my kids around.

My scone recipes are some of my favorites here on MBA. Whether it’s a lemon raspberry scone in the spring, a glazed apple scone in the fall, or a classic vanilla bean scone, I love them all.

These cinnamon scones combine my love of scones with my love of cinnamon rolls. They’re super cozy and perfect to enjoy with a cup of tea under a fuzzy blanket.

Or as you drive your kids around to their various activities.

Because you’ll love these cinnamon scones

I’ve made cinnamon chip scones before and they were delicious. But when I revisited the idea of ​​cinnamon scones, I decided to take them to the next level.

Which is where I took inspiration from King Arthur Flour and I decided to add a cinnamon sugar filling and a cinnamon glaze in addition to the cinnamon chips in the dough.

That’s right, I added cinnamon THREE different ways in this recipe. These beauties are tender, sweet and super flavorful.

If you love snickerdoodle cookies, cinnamon swirl bread, or any other treat where cinnamon is the star, you’ll choose these scones.

How to make cinnamon scones

The cinnamon sugar filling adds a couple extra steps to my usual scone making process, but I promise it will be worth it in the end.

Ingredients you will need

For the scone dough you will need:

• ⅓ cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 8 tablespoons cold unsalted butter (divided use)
• ½ cup sour cream
• 1 large egg
• 1 tablespoon of milk
• 1 teaspoon pure vanilla extract
• ½ cup cinnamon flakes

Before you start baking, make sure you know how to measure flour correctly. This will help your scones come out perfect every time!

If you don’t have sour cream on hand, plain yogurt will work perfectly in this recipe. I prefer to use Greek yogurt.

Check the baking aisle of larger grocery stores for cinnamon chips. You can usually find them near the chocolate chips.

For the filling you will need:

• ⅓ cup light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons cornstarch

Using brown sugar in the filling adds extra richness to the scones. If you’re out of brown sugar, you can quickly make a brown sugar substitute using just 2 ingredients.

Finally, for the icing you will need:

• 3 tablespoons melted unsalted butter
• 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon of milk

If you’re out of powdered sugar, don’t stress! Learn how to make powdered sugar and save a trip to the store.

I make these scones

To make these cinnamon scones, start by preparing the dough.

In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

Melt 1 tablespoon butter and set aside. Cut the rest of the butter into small pieces and use a pastry cutter or 2 knives to fold the butter into the dry ingredients until the mixture resembles coarse flour.

Whisk together the sour cream or yogurt, egg, milk, and vanilla. Use a fork to stir this mixture into the flour mixture until lumps of dough begin to form. Add the cinnamon flakes and stir to combine – you should form large clumps of dough.

Now switch to your hands and press the dough against the sides of the bowl until it forms a ball. It will be sticky at first, but keep working it gently and it will come together as you press.

Turn the dough out onto a lightly floured surface and roll it into a 7×14-inch rectangle. Brush the reserved tablespoon of melted butter over the dough.

Mix the filling ingredients together until well combined, then sprinkle this mixture over the melted butter. Press it gently with your hands to help it stick.

Now it’s time to fold the dough: starting from one of the short sides, fold one side of the dough until it meets the center of the rectangle. Repeat with the other side so that the two ends meet in the center.

Use your hands to gently shape the edges of the dough into a circle; It’s okay, though, if it looks more like a rounded square. Use a sharp knife or blade to cut the dough into 8 triangles.

Place triangles 1 inch apart from each other on a lined baking sheet. Bake at 400°F for 15-17 minutes. Let the scones cool for about 10 minutes while you whisk the icing together.

Pour or drizzle the glaze over the cinnamon scones, allowing it to set before serving.

Tips for storing and freezing

Store cinnamon scones in an airtight container at room temperature for 2-3 days.

If you want to freeze scones for long-term storage, you can do so before or after baking.

Before baking, place the cut triangles on a lined baking tray. Place the pan in the freezer for 1-2 hours or until the scones are completely frozen. Place them in a zip-top freezer bag and freeze for up to 3 months.

When ready to bake, place as many cinnamon scones as you like on a lined baking sheet from frozen and bake according to recipe instructions, adding 1-2 minutes to baking time if necessary. Frost as directed.

If freezing after baking, place the cooled, frosted scones in an airtight container or zip-top freezer bag and freeze for up to one month.

When you’re ready to enjoy it, remove a cinnamon scone from the freezer and place it in the microwave for 30 to 60 seconds on a microwave-safe plate to thaw and reheat.