Nothing beats the smell of cinnamon and butter baking together on a slow morning.
This cinnamon scones recipe gives you tender, flaky wedges swirled with brown sugar and cinnamon, then finished with a soft vanilla glaze.
They come together in one bowl with simple pantry staples, and they taste like something you would pay eight dollars for at a coffee shop.
If you love a good breakfast pastry, these scones are about to become a regular in your kitchen.
I make a batch of these almost every weekend now. They are quick enough for a weekday breakfast but pretty enough to serve when family comes over for brunch.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Total Time | 38 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Cinnamon Scones Recipe
These scones hit that sweet spot between a biscuit and a pastry.
They are buttery and flaky on the outside, soft in the middle, and loaded with warm cinnamon flavor in every bite.
You do not need any fancy equipment or hard to find ingredients to make them either.
Just cold butter, a few pantry staples, and about twenty minutes of hands on time.
- Ready in under 40 minutes from start to finish
- Made with simple ingredients you likely already have
- Buttery, flaky texture with a soft, tender crumb
- Swirled with a brown sugar cinnamon filling in every layer
- Finished with a smooth vanilla glaze for extra sweetness
- Freezer friendly, so you can bake a fresh batch anytime
These pair beautifully with my Apple Cinnamon Scones Recipe if you ever want to serve two cinnamon spiced options side by side at a brunch table.
Ingredients
Every ingredient here plays a specific role in getting that flaky, tender texture, so try not to swap too much.
Here is everything you will need for the dough, the cinnamon swirl, and the glaze.
- All-purpose flour – 2 1/2 cups (313g), the base of the dough
- Granulated sugar – 1/3 cup (67g), for light sweetness
- Baking powder – 1 tablespoon, for lift
- Baking soda – 1/2 teaspoon, helps the scones rise and brown
- Salt – 1/2 teaspoon, balances the sweetness
- Ground cinnamon – 2 teaspoons for the dough, plus 1 tablespoon for the filling
- Unsalted butter – 1/2 cup (113g), cold and cubed, plus 2 tablespoons melted for the filling
- Large egg – 1, cold
- Buttermilk – 3/4 cup (180ml), cold, plus a little extra for brushing
- Pure vanilla extract – 1 teaspoon for the dough, plus 1/2 teaspoon for the glaze
- Brown sugar – 1/3 cup (67g), packed, for the cinnamon swirl filling
- Powdered sugar – 1 cup (120g), for the glaze
- Milk or heavy cream – 2 to 3 tablespoons, to thin the glaze
The cinnamon in this recipe truly is the star, so do not be afraid to use a good quality one. Another favorite: Peach Scones Recipe
Kitchen Equipment Needed
You do not need any special tools for this recipe, just a few basics that make the process much smoother.
A couple of these items genuinely make a difference in how flaky your scones turn out.
- Large mixing bowl
- Pastry cutter, for cutting cold butter into the flour
- Box grater, an easy alternative for grating frozen butter
- Baking sheet
- Silicone baking mat or parchment paper
- Bench scraper, for cutting clean wedges
- Wire cooling rack
- Whisk and measuring cups
- Small bowl for the glaze
Read Also: Blueberry Scones Recipe
Recommended Products for This Recipe
These are a few products I personally rely on whenever I make scones.
None of them are required, but they make the process faster and the results more consistent.
1. OXO Good Grips Pastry Blender
This tool cuts cold butter into the flour in seconds, which is the single biggest factor in getting flaky layers.
It keeps your hands out of the dough so the butter stays cold longer, and it is dishwasher safe for easy cleanup.
2. USA Pan Half Sheet Baking Pan
An evenly heated pan means your scones bake at the same rate, so you do not end up with burnt bottoms or pale tops.
This one has held up for years in my own kitchen without warping.
3. Saigon Cinnamon, Ground
Saigon cinnamon has a much bolder, sweeter flavor than standard grocery store cinnamon, and it makes a noticeable difference in a cinnamon-forward recipe like this one. A little goes a long way.
4. Bench Scraper and Dough Cutter
This makes cutting clean, even wedges so much easier than using a knife, and it also helps you lift and transfer the dough without stretching it out of shape.
It is one of those cheap tools that gets used constantly.
5. Nielsen-Massey Pure Vanilla Extract
A good vanilla extract rounds out the cinnamon and brown sugar flavors in both the dough and the glaze.
This brand has a clean, rich flavor that is worth the extra cost for a recipe where vanilla actually shows up.
This same pastry blender comes in handy for my Orange Scones Recipe as well, so it is worth the small investment if you bake scones often.
Step-by-Step Instructions: How to Make Cinnamon Scones
1. Preheat the oven and prep your pan
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with a silicone baking mat or parchment paper and set it aside.
2. Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 2 teaspoons of ground cinnamon.
- Whisk until everything is evenly combined, with no streaks of baking powder or soda visible.
3. Cut in the cold butter
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
- Working quickly here keeps the butter cold, which is what creates flaky layers once the scones bake.
I learned this technique while perfecting my Lemon Scones Recipe, and it works for pretty much any scone flavor.
4. Whisk the wet ingredients
- In a separate small bowl, whisk together the cold buttermilk, egg, and 1 teaspoon of vanilla extract until smooth.
5. Combine the dough
- Pour the wet ingredients into the bowl with the flour and butter mixture.
- Use a rubber spatula or your hands to gently fold the mixture together until it just comes together into a shaggy dough. Do not overmix, or the scones will turn out tough instead of flaky.
6. Roll out the dough
- Turn the dough out onto a lightly floured surface.
- Pat it into a rough rectangle, about 10 inches by 8 inches and roughly 3/4 inch thick.
7. Make the cinnamon swirl and fold the dough
- In a small bowl, mix the brown sugar and remaining 1 tablespoon of ground cinnamon together.
- Brush the melted butter over the surface of the dough rectangle.
- Sprinkle the brown sugar cinnamon mixture evenly over the buttered dough.
- Fold the dough into thirds like a letter, then gently pat it back down into a circle about 8 inches wide and 1 inch thick. This layering step is what creates those swirled cinnamon layers inside each scone.
Another favorite: Cheese Scones Recipe, which uses a similar folding technique for a savory version.
8. Cut the scones
- Use a sharp knife or bench scraper to cut the dough circle into 8 equal wedges, like slicing a pizza.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
9. Brush and bake
- Brush the top of each scone lightly with a little extra buttermilk. This helps them turn golden brown in the oven.
- Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the pan for 5 minutes, then transfer them to a wire cooling rack.
10. Make the glaze and finish
- While the scones cool, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons of milk or heavy cream until smooth and pourable.
- Once the scones have cooled for about 10 minutes, drizzle the glaze generously over the top of each one.
- Let the glaze set for a few minutes before serving.
Tips for The Best Cinnamon Scones
A few small details make a big difference between good scones and truly great ones. Keep these in mind as you bake.
- Keep your butter, egg, and buttermilk cold right up until you mix them into the dough
- Do not overwork the dough, or the scones will bake up dense instead of flaky
- Freeze the cut, unbaked wedges for 10 minutes before baking to help them hold their shape
- Use a sharp knife when cutting the wedges so the layers do not get compressed
- Check the scones a few minutes early, since ovens vary and cinnamon sugar can brown quickly
- Let the scones cool slightly before glazing, or the glaze will slide right off
You might also enjoy: Chai Scones with Maple Chai Glaze
The same cold butter technique works wonderfully in my Chocolate Chip Scones Recipe too, if you want to try a different flavor next.
Serving Suggestions
These scones are best enjoyed warm, ideally within a few hours of baking. A hot cup of coffee or tea is really all you need alongside them.
If you are setting up a bigger spread, they also fit right in with a full brunch table.
- Serve alongside scrambled eggs and crispy bacon for a full breakfast
- Pair with a warm mug of Cinnamon Hot Chocolate for a cozy fall morning
- Add a small bowl of fresh berries or sliced fruit on the side
- Set them out with other pastries like Cinnamon Rolls for a bigger brunch spread
- Spread a little extra softened butter or jam on top while they are still warm
Variations of Cinnamon Scones
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have on hand.
- Cinnamon chip scones: Fold 1/2 cup of cinnamon chips into the dough for extra bursts of flavor
- Cream cheese glaze: Swap the vanilla glaze for a cream cheese glaze for a tangier finish
- Maple cinnamon scones: Replace 1 tablespoon of the granulated sugar with maple syrup and use maple syrup in the glaze instead of milk
- Pecan cinnamon scones: Fold in 1/2 cup of chopped toasted pecans along with the cinnamon swirl
- Pumpkin cinnamon scones: Add 1/4 cup of pumpkin puree and an extra 2 tablespoons of flour to the dough for a fall twist
My Cinnamon Streusel Bread Recipe uses a similar cinnamon sugar layering technique if you want to try it in loaf form instead.
Storage and Reheating
These scones are at their absolute best the day they are baked, but they still hold up well for a couple of days after.
Here is how to store and reheat them so they stay as close to fresh as possible.
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Store glazed scones in the fridge for up to 4 days
- Freezer (baked): Freeze unglazed scones in a freezer bag for up to 2 months
- Freezer (unbaked): Freeze the cut, unbaked wedges on a tray, then transfer to a bag once solid, and bake straight from frozen, adding a few extra minutes
- Reheating: Warm in a 300°F oven for 8 to 10 minutes, or microwave for 15 to 20 seconds
My Cinnamon French Toast Bake Recipe freezes well using this same method, so it is handy to keep in mind for both.
Nutritional Facts
| Nutrition Per Scone (1 of 8) | |
|---|---|
| Calories | 320 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 280mg |
| Total Carbohydrates | 44g |
| Fiber | 1g |
| Sugar | 18g |
| Protein | 5g |
Nutrition values are estimates only and will vary based on the specific ingredients and brands used.
Read Also: Lemon Poppy Seed Muffins Recipe
Health Benefits of Key Ingredients
While these scones are definitely a treat, a few of the ingredients bring some genuine nutritional value along with the flavor.
- Cinnamon: Contains antioxidants and has been linked to helping support healthy blood sugar levels
- Buttermilk: Provides protein and calcium, along with a tangy flavor that keeps the crumb tender
- Eggs: A good source of protein and several essential vitamins
- Vanilla extract: Contains small amounts of antioxidants and helps round out the overall flavor without added sugar
Sour cream shows up in a similar tenderizing role in my Sour Cream Banana Bread Recipe, if you are curious how that swap changes the texture.
FAQs About Cinnamon Scones
1. Can I make cinnamon scones ahead of time?
Yes, you can prepare the dough and cut the wedges the night before.
Store them covered in the fridge, then bake fresh in the morning, adding a couple of extra minutes to the bake time.
2. Why did my scones turn out dry or tough?
This usually happens when the dough is overmixed or the butter gets too warm before baking.
Mix just until the ingredients come together, and work quickly to keep everything cold.
For more troubleshooting tips on scone texture, check out my Lemon Pound Cake Recipe, which relies on similar cold ingredient techniques.
3. Can I freeze cinnamon scones?
Absolutely. Both baked and unbaked scones freeze well for up to 2 months.
Unbaked wedges can go straight from the freezer into the oven with a few extra minutes added to the bake time.
4. What can I use instead of buttermilk?
If you do not have buttermilk on hand, mix 3/4 cup of milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Read Also: Spring Brunch Ideas
5. Can I skip the glaze?
Yes, the scones are still delicious without it. Instead, try brushing the tops with a little melted butter and sprinkling on some extra cinnamon sugar before baking.
For more simple morning recipes like this one, take a look at my Easy Breakfast Recipes roundup.
Cinnamon Scones
Ingredients
- 2 1/2 cups all-purpose flour 313g
- 1/3 cup granulated sugar 67g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon For the dough
- 1/2 cup unsalted butter 113g, cold and cubed, plus 2 tablespoons melted for the filling
- 1 large egg Cold
- 3/4 cup buttermilk 180ml, cold, plus a little extra for brushing
- 1 teaspoon pure vanilla extract For the dough, plus 1/2 teaspoon for the glaze
- 1/3 cup brown sugar 67g, packed
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar 120g
- 2 tablespoons milk or heavy cream 2 to 3 tablespoons, to thin the glaze
Equipment
- Large mixing bowl
- Pastry cutter For cutting cold butter into flour
- Box grater Alternative for grating frozen butter
- Baking sheet
- Silicone baking mat or parchment paper
- Bench scraper For cutting clean wedges
- Wire cooling rack
- Whisk
- Measuring cups
- Small bowl For the glaze
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, salt, and 2 teaspoons cinnamon in a large bowl.
- Cut cold cubed butter into flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Whisk cold buttermilk, egg, and 1 teaspoon vanilla in a small bowl until smooth.
- Pour wet ingredients into dry and fold gently until just combined into a shaggy dough. Do not overmix.
- Turn dough onto a floured surface and pat into a 10×8 inch rectangle, about 3/4 inch thick.
- Mix brown sugar and 1 tablespoon cinnamon. Brush melted butter over dough and sprinkle cinnamon mixture evenly on top.
- Fold dough into thirds like a letter, then gently pat into an 8-inch circle about 1 inch thick.
- Cut dough circle into 8 equal wedges and transfer to prepared baking sheet, spacing 2 inches apart.
- Brush tops with extra buttermilk and bake 16-18 minutes until golden brown and toothpick comes out clean.
- Cool on pan 5 minutes, then transfer to wire rack. Whisk powdered sugar, 1/2 teaspoon vanilla, and 2-3 tablespoons milk until smooth and drizzle over cooled scones.
Nutrition
Notes
- Keep butter, egg, and buttermilk cold right up until mixing into the dough for the flakiest texture.
- Do not overwork the dough or the scones will turn out dense instead of flaky.
- Freeze cut unbaked wedges for 10 minutes before baking to help them hold their shape.
- Use a sharp knife when cutting wedges so the layers do not get compressed.
- Check scones a few minutes early since ovens vary and cinnamon sugar can brown quickly.
- Let scones cool slightly before glazing or the glaze will slide right off.
- For a variation, fold in 1/2 cup cinnamon chips, chopped pecans, or swap the glaze for a cream cheese glaze.
- Store baked scones in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- For unbaked scones, freeze wedges on a tray then transfer to a bag; bake straight from frozen, adding a few extra minutes.
- Reheat in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds for a freshly baked taste.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These cinnamon scones have become one of those recipes I keep coming back to on slow mornings.
They are simple enough for a weekday breakfast, but special enough to serve when guests are over for brunch.
I would love to hear how yours turn out. Leave a comment below and let me know if you tried any of the variations, or share a photo here.
My Blackberry Crumb Cake with Cream Cheese is another cozy bake worth trying next if you enjoyed this one.
Recommended:
- Cornbread Muffins Recipe
- Snickerdoodle Banana Bread Recipe
- Chai Spiced Banana Bread
- Pineapple Quick Bread Recipe
- Strawberry Lemon Poppy Seed Scones
