Cinnamon Scones
These cinnamon scones are 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 taste like something from a coffee shop. Ready in under 40 minutes, they're perfect for a slow morning brunch or weekday breakfast.
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
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
For the Cinnamon Swirl Filling
- 1/3 cup brown sugar 67g, packed
- 1 tablespoon ground cinnamon
For the Vanilla Glaze
- 1 cup powdered sugar 120g
- 2 tablespoons milk or heavy cream 2 to 3 tablespoons, to thin the glaze
Instructions
- 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 10x8 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.
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.
Nutrition
Serving: 1sconeCalories: 320kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 280mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 8IUCalcium: 10mgIron: 8mg
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