These cinnamon scones are light, airy, and loaded with cinnamon sugar flavor. Topped with a creamy cinnamon glaze and a crunchy sugar topping! This scone recipe comes together quickly in one bowl and bakes in under 20 minutes. Grating in the frozen butter makes it easier to incorporate and keeps the dough light and moist.
If you like these cinnamon scones, you’ll love…
Cinnamon Cake with Maple Buttercream
Form the scone dough into a circle and slice into sections, you can make these as big or as small as desired!
Grocery list for the cinnamon scones:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Ground cinnamon
- Butter
- Vanilla
- Eggs
- Heavy cream
- Powdered Sugar
- Coarse sugar
Grating the frozen butter makes it much easier to incorporate!
Instructions for the cinnamon scones:
For the Scones:
In a large mixing bowl combine the flour, sugar, salt, cinnamon, and baking powder. Stir to combine. Using a box grater, grate in the frozen butter*, use your hands to gently incorporate the butter into the dry ingredients.
In a small mixing bowl combine the heavy cream, 2 eggs, and vanilla, stir well to combine. Pour over the dry ingredients and mix until a dough forms. Lightly flour a clean surface, transfer the dough onto the prepared surface and gently form the dough into a large circle. Roll out to 1 inch thick, slice into 10 even pieces.
Preheat oven to 400 degrees and line 2 large baking sheets with parchment paper. Transfer the scones onto the prepared baking sheets, spread 2 inches apart. In a small mixing bowl combine the remaining egg and water, stir well to combine. Using a pastry brush, brush egg wash onto the top of each scone, sprinkle with coarse sugar if desired.
Bake at 400 for 18-20 minutes until golden brown, transfer to a cooling rack.
For the Glaze:
In a mixing bowl combine the heavy cream, powdered sugar, and cinnamon. Whisk well until smooth and pour over the scones once cooled. These are best enjoyed immediately but will keep unglazed for 2-3 days.
Cinnamon Sugar Scones with Cinnamon Glaze
Equipment:
- Box Grater
Ingredients:
For the Scones:
- 2 cups All-purpose flour
- 1/3 cup Granulated Sugar
- 1 tsp Salt
- 1 tbsp Ground Cinnamon
- 2 tsp Baking powder
- 1/2 cup Unsalted butter, frozen
- 2/3 cup Heavy cream
- 1 tbsp Vanilla extract
- 3 Whole eggs, divided
- 1 tbsp Water
- Coarse sugar to sprinkle on top
For the glaze:
- 1/2 cup Heavy cream
- 1 cup Powdered sugar
- 1 tsp Ground cinnamon
Instructions:
For the Scones:
- In a large mixing bowl combine the flour, sugar, salt, cinnamon, and baking powder. Stir to combine. Using a box grater, grate in the frozen butter*, use your hands to gently incorporate the butter into the dry ingredients.
- In a small mixing bowl combine the heavy cream, 2 eggs, and vanilla, stir well to combine. Pour over the dry ingredients and mix until a dough forms. Lightly flour a clean surface, transfer the dough onto the prepared surface and gently form the dough into a large circle. Roll out to 1 inch thick, slice into 10 even pieces.
- Preheat oven to 400 degrees and line 2 large baking sheets with parchment paper. Transfer the scones onto the prepared baking sheets, spread 2 inches apart. In a small mixing bowl combine the remaining egg and water, stir well to combine. Using a pastry brush, brush egg wash onto the top of each scone, sprinkle with coarse sugar if desired.
- Bake at 400 for 18-20 minutes until golden brown, transfer to a cooling rack.
For the Glaze:
- In a mixing bowl combine the heavy cream, powdered sugar, and cinnamon. Whisk well until smooth and pour over the scones once cooled. These are best enjoyed immediately but will keep unglazed for 2-3 days.
Notes:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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