Description
Warm, flaky cinnamon scones made from scratch with pantry staples. Perfect for cozy mornings, brunch tables, or sweet treats paired with coffee.
Ingredients
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
½ tsp salt
-
⅓ cup granulated sugar
-
2 tsp ground cinnamon
-
½ cup unsalted butter, cold and cubed
-
½ cup heavy cream or milk
-
1 egg
-
1 tsp vanilla extract
-
Optional: ¼ cup brown sugar (for deeper flavor)
Optional Glaze:
-
1 cup powdered sugar
-
2 tbsp milk
-
½ tsp vanilla extract
Optional Streusel Topping:
-
2 tbsp flour
-
2 tbsp brown sugar
-
1 tbsp cold butter
-
¼ tsp cinnamon
Instructions
-
Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
-
Whisk together flour, baking powder, salt, sugar, and cinnamon.
-
Cut in cold butter until the mixture resembles coarse crumbs.
-
In a separate bowl, whisk together the egg, cream or milk, and vanilla.
-
Combine wet and dry mixtures until just combined.
-
Turn out dough onto a floured surface and shape it into a circle about 1 inch thick.
-
Cut the cake into eight wedges and place them on a baking sheet.
-
Brush with cream or milk, bake for 18–22 minutes until golden.
-
Optional: Add glaze or streusel after baking.
Notes
Use very cold butter for the best texture.
Don’t overmix—this keeps the scones fluffy.
Freeze unbaked scones for up to 2 months; bake from frozen, adding an extra 5 minutes to the baking time.
Customize with raisins, nuts, or cinnamon chips.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (out of 8)
- Calories: ~290 kcal (per serving, without glaze/streusel)
- Sugar: ~10 g
- Sodium: ~230 mg
- Fat: ~15 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~5 g
- Trans Fat: ~0 g
- Carbohydrates: ~35 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~60 mg