These homemade cinnamon scones are buttery, soft, flaky, and packed with warm cinnamon flavor in every bite. Made with simple pantry ingredients, they're easy to prepare and perfect for breakfast, brunch, or an afternoon coffee break. Whether you enjoy them plain or drizzled with a sweet cinnamon glaze, these bakery style cinnamon scones the perfect treat to ease into fall.
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Why Make This Recipe
I absolutely love scones, but not the dried out versions found at the store. My homemade Peach Scones, Blueberry Scones, Buttermilk Scones, Lemon Scones, Strawberry Scones, and Chocolate Scones are some of the best scone recipes you’ll find. These buttery and flaky scones with fresh summer peaches are another easy scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky scone filled with fragrant and cozy cinnamon, sweet crunchy sugar topping and creamy cinnamon spiced glaze, these scones will delight your senses.
- Easy to make and bake. These cinnamon filled scones taste bakery worthy, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, shape into a thick disk, chill, cut, bake and top with a cinnamon glaze if you like.
- Perfect for fall breakfast or brunch These buttery scones with sweet and spiced cinnamon can easily be made in advance, frozen and baked straight from the freezer. They’re the perfect fall baking.
Ingredients and Substitutions
This recipe for sweet and warmly spiced scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you don’t, take a look at the suggested substitutes.
- Granulated Sugar and Light Brown: Maple sugar would also work well to make these scones refined sugar free.
- All Purpose Flour: Make these scones with cinnamon gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (300 g) versus cup for cup.
- Baking Powder: This acts as a leavener in this scone recipe. Make sure it is fresh and in date for the best cinnamon scones.
- Cinnamon: Use your preferred ground cinnamon. Just make sure it is fresh.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen. Salted butter is fine, just skip the added salt.
- Egg: This recipe has not been tested without eggs.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or buttermilk.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
How To Make
Learn how to make cinnamon scones in a few easy steps.
- Whisk in the flour, sugar, light brown sugar, cinnamon, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the diced peaches. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the cinnamon spiced scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like. Bake in the oven at 425 F (218 C) for 12 - 14 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
5. To make the glaze, whisk the powdered sugar with ground cinnamon, vanilla extract or vanilla bean paste and heavy cream or milk until smooth and well combined. Drizzle the icing on top of the cooled cinnamon scones and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked cinnamon scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: Place the frozen unbaked spiced scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked, fully cooled and unglazed scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. Do not top with glaze if you plan on freezing the scones.
- Thaw and Reheat: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature. If you would like to heat them in the oven, warm them in a 300°F oven for 5 – 8 minutes.
M’s Expert Tips
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour before you plan to make the scones. Note: If you prefer to use salted butter, simply omit the added salt.
- Use fresh cinnamon. Fresh cinnamon should be fragrant and have a sweet spicy flavor. These are the best cinnamon scones when made with fresh cinnamon. The cinnamon can be ground, just make sure it hasn’t been sitting in the pantry since last year!
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the cinnamon filled scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
- Top with icing. These scones with cinnamon are so good on their own, but really shine when topped with a cinnamon glaze. Alternatively, serve the scones with honey butter, fruit preserves, fresh fruit or clotted cream.
FAQs
Why are my cinnamon scones dry?
This typically happens for a few reasons. One, too much flour was added. Make sure to use a kitchen scale for the most accurate result. Another reason is overworking the dough or baking too long. Bring the dough together gently and bake for the recommended time.
What is the secret to making good scones?
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
What makes scones flaky?
Cold butter is the secret. As the butter melts in the oven, it creates steam that forms light, flaky layers.
Why didn’t my scones rise?
A few things can cause flatter scones. Old baking powder, warm butter, or overworking the dough can prevent scones from rising properly.
Why do you chill scones before baking?
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
Can I make cinnamon scones for the holidays?
Yes! Cinnamon scones are a wonderful addition to Christmas breakfast, Thanksgiving brunch, Easter gatherings, Mother's Day brunch, or any special morning celebration.
Other Cinnamon Recipes to Try
If you try this Cinnamon Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Cinnamon Scones Recipe
These homemade cinnamon scones are soft, flaky, buttery and filled with warm cinnamon flavor. They're easy to make with simple ingredients, come together quickly and are perfect for cozy mornings, an afternoon treat or sharing with family and friends.
Equipment
- 3 mixing bowls (2 large, 1 small)
- 1 whisk
- 1 pastry cutter optional
- 1 baking sheet
- 1 sheet parchment paper
Ingredients
Cinnamon Scones
- 2½ cups (300 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon ground cinnamon
Cinnamon Glaze
- 1½ cups (180 g) powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons (30 ml) milk or heavy cream
Instructions
- Whisk in the flour, sugar, light brown sugar, cinnamon, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.2½ cups (300 g) all purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 tablespoon baking powder, 2 teaspoons ground cinnamon , ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the diced peaches. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the cinnamon spiced scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
- Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C). If you plan on topping the scones with cinnamon sugar, whisk the sugar and cinnamon together in a small bowl.¼ cup (50 g) granulated sugar, ¼ teaspoon ground cinnamon
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with cinnamon sugar.
- Bake in the oven at 425 F (218 C) for 12 - 14 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- To make the glaze, whisk the powdered sugar with ground cinnamon, vanilla extract or vanilla bean paste and heavy cream or milk until smooth and well combined. Drizzle the icing on top of the cooled cinnamon scones and enjoy.1½ cups (180 g) powdered sugar, ½ teaspoon ground cinnamon , ½ teaspoon vanilla extract , 2 tablespoons (30 ml) milk or heavy cream
Notes
Store: Store baked cinnamon scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
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