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:
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2 1/4 cups all-purpose or pastry flour
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1 tablespoon baking powder
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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4 tablespoons white sugar
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3 tablespoons light brown sugar
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6 tablespoons unsalted butter, cold and cubed
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1/3 cup cold heavy cream
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1/2 cup cold whole milk
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1/4 teaspoon vanilla extract (optional)
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Extra sugar for sprinkling (brown, turbinado, or cinnamon sugar)
For the Cinnamon Glaze:
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1 cup powdered sugar
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1/2 teaspoon ground cinnamon
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2–3 tablespoons milk or cream
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl or food processor, mix flour, baking powder, salt, cinnamon, white sugar, and brown sugar.
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Cut in cold butter until the mixture resembles coarse crumbs.
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Add heavy cream, milk, and vanilla extract (if using). Stir gently with a fork until just combined.
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Turn dough onto a floured surface, fold 2–3 times, and pat into a 2-inch high round.
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Cut into 8 wedges and transfer to baking sheet. Sprinkle with sugar.
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Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake another 10–15 minutes until golden.
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Cool on a wire rack.
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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