The taste of a cinnamon roll, with the sophistication of a scone. This easy Cinnamon Scones recipe is ready to be baked!
I go though food phases. If I had to guess I am sure everyone does. My desire for baked goods has been through the roof lately. Maybe it’s a comfort thing, or maybe it is just because there is nothing more delicious than a home baked scone. This easy Cinnamon Scones Recipe is perfect for those days when you want a treat with your cup of coffee.
You Will Need
These cinnamon scones are made with basic ingredients you already probably have on hand
You can use store bought cinnamon chips but I stopped buying them at the store a long time ago. I make my own cinnamon chips for baking with this easy recipe. I use these in all kinds of baked goods and they are delicious!
How to make Cinnamon scones
In a medium bowl mix together the flour, sugar, baking powder and salt. Give it a quick stir.
Now it is time for the butter. Cold butter is key to a delicious scone. Start with frozen or very cold butter and grate it into your bowl. You can also chop it up finely with a knife, but this works amazingly!
Use a fork or a pastry cutter to blend the cold butter with the flour mix, and then set it aside.
In another bowl mix together the egg, cream and vanilla. Beat them until the are incorporated together.
Now you are going to mix the egg/cream mix into the flour mix to create your dough. The colder your ingredients the better. It will just create a happier scone.
Once your dough has come together it is time to add in your cinnamon chips. These are my homemade cinnamon chips I was telling you about. They will “melt” into the dough while it is baking to create little pockets of cinnamon that are just the best things ever.
Fold in your baking chips and then we are going to turn the dough out onto a floured surface and form it into a circle.
If your prefer drop scones you can skip this step and drop your dough onto a parchment lined baked sheet. I love the triangle shaped scones.
Large – You can create 1 large 8-9 inch circle and cut it into 8 equal scones.
Smaller – Separate your dough into 2 equal balls and create smaller 4-5 inch circles cutting them into 8 equal scones. Creating 16 small scones.
Go big or go home, so I went with the large option. Once your scones are cut it is time to transfer them to a parchment lined baking sheet.
After you get your scones on a baking sheet, brush them with a little more cream and sprinkle them with some large baking sugar (optional). Bake them at 400 degrees F for about 25 minutes for large scones. The smaller scones take about 18 minutes.
The cinnamon chips can “melt” a bit from your scone. That is totally normal. You can just pull off any melted cinnamon pieces.
Serve your cinnamon scones plain or add some glaze; either way, these are delicious and amazing.
Make a simple glaze for your scones by mixing 1 cup of powdered sugar with 1 tbsp of heavy cream and 1/2 tsp of vanilla extract. Add more cream if needed to get the desired glaze consistency.
Alternately if you glaze is too runny add a little more powdered sugar to thicken it up. Drizzle it over your scones.
You can easily make these scones gluten free. I have actually had a lot of luck with this one. Just switch out the flour for your favorite gluten free flour blend. Also, double check your other ingredients like the vanilla extract and baking powder for hidden gluten.
When it comes to storing scones there are options! I love that!
Freezer – Store baked scones in the freezer for up to 3 months. Just reheat and enjoy.
Fridge – Pre-make your scone dough and refrigerate for up to 24 hours in advance. You can also store your baked scones for up to 5 days in the fridge.
Counter – Finally you can store your baked scones at room temperature for up to 3 days.
I am not always in the mood to bake. So when I am I love to double recipes that way I can put some in the freezer for those days I want a scone (for that Starbucks at home feel) without actually having to bake.
They are also amazing for giving as gifts!
- Preheat your oven to 400 degrees F and cover a baking sheet with parchment paper.
- In a medium mixing bowl whisk together flour, sugar, salt, and baking powder. Set aside.
- Grate your cold butter or cut into small pieces with a knife. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Pour this cream mixture over the flour mixture and stir together just until dough forms.
- Add in your cinnamon chips folding until they are distributed through the dough.
- Turnd dough onto a floured surface. Form the dough into a large 8 inch circle or 2 smaller 4-5 inch circles. Cut each circle into 8 wedges. You will get either 8 large scones or 16 small scones.
- Transfer your scones to the parchement lined baking sheet and brush scones with the heavy cream. Sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes for large scones and 15- 20 minutes for the smaller scones. You want them to be lightly browned on top.
- Use an ice cream scoop to drop your scone dough by rounded 1/4 cups onto parchment lined baking sheet. Leave 2-3 inches space between the scones. Brush with cream and top with sugar if desired.
- Bake for roughly 20 minutes or unitl golden brown.
- Remove from the oven and cool for a few minutes before adding glaze if desired.
- Mix the powdered sugar, cream and vanilla and whisk until it is the desired consistency. Add more cream if needed. Alternately if your glaze is too runny add a little bit more powdered sugar.
- If you would like to make these gluten free substitue your favorite gluten free flour mix and double check your other ingredients to ensure that they are gluten free.