Craving a scone that wraps you in a cinnamon-sugar hug? These glazed cinnamon scones are your answer. Flaky, buttery layers with a warm spice flavor and a sweet cinnamon glaze make this the kind of cinnamon brunch scone you’ll want to serve (and savor) on cozy mornings or anytime you need a comforting baked good.

Why You’ll Love These Glazed Cinnamon Scones

They’re sweet, tender, and have just the right amount of crunch from a sugar sprinkle topping. With a double dose of cinnamon in the dough and glaze, this sweet scone recipe brings bakery vibes to your kitchen without the line. And yes—they smell as amazing as they taste.

Ingredients You’ll Need

For the Scones:

280g (2 ¼ cups) all-purpose or pastry flour
12g (1 tbsp) baking powder
1g (¼ tsp) salt
2g (1 tsp) ground cinnamon
50g (4 tbsp) white sugar
40g (3 tbsp) light brown sugar
85g (6 tbsp) very cold unsalted butter, cubed
80ml (⅓ cup) heavy cream, very cold
120ml (½ cup) whole milk, very cold
1g (¼ tsp) vanilla extract (optional)
Extra sugar for sprinkling (brown, turbinado, or cinnamon sugar)

For the Glaze:

125g (1 cup) powdered sugar
1g (½ tsp) ground cinnamon
30–45ml (2–3 tbsp) milk or cream

How to Make Cinnamon Glaze Scones

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a food processor or mixing bowl, combine flour, baking powder, salt, cinnamon, white and brown sugar.
Add cold butter and pulse or blend by hand until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Drizzle in heavy cream, milk, and vanilla (if using). Mix gently with a fork until just combined.
Turn the dough onto a floured surface and fold a few times until it comes together into a 5 cm (2 in) high rough circle.

Cut into eight wedges and place on the prepared baking sheet.
Sprinkle the tops with your choice of sugar.
Bake for 15 minutes, then reduce the oven to 180°C (350°F) and bake for another 10–15 minutes until golden and set.
Cool completely on a wire rack before glazing.

Make the Cinnamon Glaze:
Whisk together powdered sugar, cinnamon, and milk until smooth. Drizzle generously over cooled scones and let set.

Tips for Scone Success

Keep your butter and cream cold for maximum flakiness.
Don’t overmix—the dough should look a little scruffy.
Want extra height? Chill cut scones for 10 minutes before baking.
Add chopped pecans or raisins for a twist on classic cinnamon.
Let the glaze set before stacking or storing.

A Cozy Baking Memory

These glazed cinnamon scones remind me of Sunday mornings at my grandmother’s house—always warm, always full of comforting smells, and always served with something sweet and cinnamon-y. It’s a memory baked into every bite. Now, I make them when the weather turns chilly or I just need a little nostalgic joy.

What to Serve with These Sweet Scones

Pair them with a spiced chai latte, strong coffee, or hot cocoa for a full cozy effect. They’re perfect as part of a brunch spread with fruit salad, egg casserole, or bacon. For a dessert twist, serve warm with whipped cream or vanilla ice cream.

How to Store and Reheat

Store cooled scones in an airtight container at room temperature for 2–3 days. Reheat in a 300°F oven for 5 minutes. You can also freeze unglazed scones for up to 2 months and glaze after reheating.

FAQs About This Cinnamon Glaze Pastry

Can I make these ahead?

Yes! Prep and cut the dough the night before. Refrigerate and bake fresh in the morning.

Can I make them dairy-free?

Use plant-based butter and cream alternatives—they still turn out flaky and flavorful.

How do I get the best flaky texture?

Keep ingredients cold and handle the dough as little as possible.

Can I use all brown sugar?

Yes. It adds a deeper, caramel-like sweetness.

A Sweet Scone Recipe to Warm Your Soul

These glazed cinnamon scones are everything a cinnamon glaze pastry should be: buttery, cozy, sweetly spiced, and perfect for slow mornings. They’re simple to make, a joy to eat, and exactly the thing to make your kitchen smell like heaven. Go ahead, treat yourself—you’ve earned it.

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Warm and Cozy: Glazed Cinnamon Scones for the Ultimate Brunch Treat

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Author: Amanda Hartwellen
Total Time: 45 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

These Glazed Cinnamon Scones are buttery, flaky, and warmly spiced with a double dose of cinnamon—one in the dough and another in the sweet glaze. Perfect for cozy mornings, holiday brunches, or as a cinnamon-sugar treat anytime, these scones smell as good as they taste and are easy to make at home.

Ingredients

Scale

Scones:

280g (2¼ cups) all-purpose or pastry flour
12g (1 tbsp) baking powder
1g (¼ tsp) salt
2g (1 tsp) ground cinnamon
50g (4 tbsp) white sugar
40g (3 tbsp) light brown sugar
85g (6 tbsp) cold unsalted butter, cubed
80ml (⅓ cup) heavy cream, cold
120ml (½ cup) whole milk, cold
1g (¼ tsp) vanilla extract (optional)
Extra sugar for sprinkling (turbinado, brown, or cinnamon sugar)

Glaze:

125g (1 cup) powdered sugar
1g (½ tsp) ground cinnamon
30–45ml (2–3 tbsp) milk or cream

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Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment.

In a bowl or food processor, combine flour, baking powder, salt, cinnamon, and both sugars.
Add cold butter and mix or pulse until mixture resembles coarse crumbs.
Stir in cream, milk, and vanilla until dough just comes together.

Turn dough onto a floured surface and fold gently until it forms a 5 cm (2 in) high disc.
Cut into 8 wedges and place on baking sheet.

Sprinkle tops with coarse sugar.
Bake for 15 minutes, then reduce oven to 180°C (350°F) and bake for 10–15 minutes more until golden and set.
Cool completely on a wire rack.

To Make Glaze:
Whisk powdered sugar, cinnamon, and milk until smooth. Drizzle over cooled scones and let set.

Notes

Use very cold butter and cream for best flakiness.

Avoid overmixing to keep texture light and tender.

Chill shaped dough before baking for extra height.

Add-ins like raisins or chopped pecans work well.

Freeze unglazed scones for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baked Goods
Method: Baking
Cuisine: American