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Cinnamon Scones
5 from 3 votes

Cinnamon Scones

Tender cinnamon scones are made with cinnamon chips, a cinnamon-sugar filling, and a sweet glaze for the perfect scone for any cinnamon lover!

Prep Time
20 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 8 scones
Course: Breakfast, Brunch

Ingredients

  • ⅓ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt fine sea salt
  • 8 tablespoons butter cold, divided use, unsalted
  • ½ cup sour cream or plain Greek yogurt
  • 1 egg large
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract pure
  • ½ cup cinnamon chips
For the filling:
  • ⅓ cup light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 2 tablespoons corn starch
For the glaze:
  • 3 tablespoons butter melted, unsalted
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract pure
  • ¼ teaspoon ground cinnamon
  • Pinch salt
  • 1 tablespoon milk

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until well combined.
  3. Melt 1 tablespoon of the butter. Set aside.
  4. Cut the remaining 7 tablespoons of butter into pieces. Use a pastry cutter or 2 knives to cut the butter into the flour mixture until the mixture resembles coarse meal.
  5. In a small bowl or measuring cup, whisk together the sour cream or yogurt, egg, milk, and vanilla until smooth.
  6. Using a fork, stir the wet ingredients into the flour mixture until dough clumps start to form. Add in the cinnamon chips and continue to mix until large dough clumps form. Use your hands to press the dough against the sides of the bowl to form a ball. The dough will be sticky at first, but will come together as you press.
  7. Place dough onto a lightly floured surface and use a rolling pin to roll it into a rectangle about 7x14 inches.
  8. In a small bowl, stir together the filling ingredients until well combined.
  9. Brush the reserved melted butter over the top of the dough, then sprinkle the cinnamon-sugar mixture evenly on top, pressing it down gently with your hands to help it stick.
  10. Starting from one of the short sides, fold one short side of the dough over to meet in the middle of the rectangle. Use a dough blade to help with this. Repeat this fold on the other side, with the two ends meeting in the middle.
  11. Use your hands to gently shape the edges of the dough into a circle (it’s ok if it is more of a rounded square!). Using a sharp knife or dough blade, cut the circle into 8 triangles. Place them 1-inch apart on the prepared baking sheet. Bake until golden, about 15-17 minutes. Cool for 10 minutes while you prepare the glaze.
  12. Make the glaze by whisking the glaze ingredients together in a small bowl until smooth. If needed, add a bit more milk, 1 teaspoon at a time, to reach your desired consistency. Spoon or drizzle the glaze over the scones; allow the glaze to set before serving.

Notes

  • Store in an airtight container at room temperature for up to 3 days.