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
Scones:
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280g (2¼ cups) all-purpose or pastry flour
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12g (1 tbsp) baking powder
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1g (¼ tsp) salt
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2g (1 tsp) ground cinnamon
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50g (4 tbsp) white sugar
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40g (3 tbsp) light brown sugar
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85g (6 tbsp) cold unsalted butter, cubed
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80ml (⅓ cup) heavy cream, cold
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120ml (½ cup) whole milk, cold
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1g (¼ tsp) vanilla extract (optional)
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Extra sugar for sprinkling (turbinado, brown, or cinnamon sugar)
Glaze:
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125g (1 cup) powdered sugar
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1g (½ tsp) ground cinnamon
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30–45ml (2–3 tbsp) milk or cream
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
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In a bowl or food processor, combine flour, baking powder, salt, cinnamon, and both sugars.
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Add cold butter and mix or pulse until mixture resembles coarse crumbs.
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Stir in cream, milk, and vanilla until dough just comes together.
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Turn dough onto a floured surface and fold gently until it forms a 5 cm (2 in) high disc.
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Cut into 8 wedges and place on baking sheet.
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Sprinkle tops with coarse sugar.
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Bake for 15 minutes, then reduce oven to 180°C (350°F) and bake for 10–15 minutes more until golden and set.
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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