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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