Description
These glazed cinnamon scones are buttery, tender, and kissed with just the right amount of cinnamon. Topped with a sweet, creamy glaze, they’re perfect for cozy mornings, brunch spreads, or a comforting afternoon treat. With crisp edges, soft centers, and warm spice in every bite, they’re easy to make and even easier to love.
Ingredients
For the Cinnamon Scones:
2 1/4 cups all-purpose or pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons white sugar
3 tablespoons light brown sugar
6 tablespoons unsalted butter, cold and cubed
1/3 cup cold heavy cream
1/2 cup cold whole milk
1/4 teaspoon vanilla extract (optional)
Extra sugar for sprinkling (brown, turbinado, or cinnamon sugar)
For the Cinnamon Glaze:
1 cup powdered sugar
1/2 teaspoon ground cinnamon
2–3 tablespoons milk or cream
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl or food processor, mix flour, baking powder, salt, cinnamon, white sugar, and brown sugar.
Cut in cold butter until the mixture resembles coarse crumbs.
Add heavy cream, milk, and vanilla extract (if using). Stir gently with a fork until just combined.
Turn dough onto a floured surface, fold 2–3 times, and pat into a 2-inch high round.
Cut into 8 wedges and transfer to baking sheet. Sprinkle with sugar.
Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake another 10–15 minutes until golden.
Cool on a wire rack.
Mix glaze ingredients until smooth and drizzle over cooled scones. Let set.
Notes
Keep butter and cream cold for flaky results.
Don’t skip the two-temperature bake—it ensures a golden crust and even bake.
Glaze only after scones have fully cooled.
These freeze well unglazed—just thaw and glaze after warming.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American