Cinnamon Scones are a buttery, delectable treat loaded with cinnamon chips and topped off with a dusting of sparkling cinnamon-sugar, just like America’s beloved cookie, the Snickerdoodle! Serve them for the ultimate tea time snack, a make-ahead breakfast treat, or the perfect addition to any brunch.
WHAT IS A SCONE?
Scones are made similarly to Southern Biscuits, however, they are denser, creamier, and often times sweeter due to the addition of an egg, maybe even a little cream, and some granulated sugar. They are a buttery, handheld treat — some savory, some sweet, some shaped like triangles, and some round with dainty scalloped edges.
CINNAMON SCONES INGREDIENTS
- Unsalted Butter – Scones begin with cold, unsalted butter. Cold butter is essential for a flaky scone, as the butter begins to steam from within the scone once in the oven. That steam creates air pockets in between the layers of dough, that not only helps the scones to rise, but also promotes a flaky texture. You can read more about butter and baking from TheKitch’n.com.
- Dry Ingredients – All-purpose flour, baking powder, and salt will serve as the dry ingredients.
- Sugar and Cinnamon – For a sweet scone, just a touch of granulated sugar is added, and for Cinnamon Scones, a dash of cinnamon.
- Buttermilk – The acidity in buttermilk gives baked goods a tender crumb.
- Eggs – Eggs are also considered a wet ingredient, and will serve as a binder in your scones.
- Cinnamon Chips – For an extra cinnamony, over-the-top yummy Cinnamon Scone, add some cinnamon chips! But note, this is a delicious addition, yet an optional one.
HOW TO MAKE CINNAMON SCONES
- Prep – Preheat the oven and make the cinnamon-sugar topping by mixing together the sugar, cinnamon, and salt.
- Mix Wet Ingredients – Whisk the buttermilk and egg in a large measuring pitcher.
- Mix Dry Ingredients and Add Butter – Add the flour, sugar, baking powder, salt, and cinnamon to the bowl of a stand mixer and mix to combine. Then, add the butter and mix until the cubes are broken up into pea-sized bits. If you don’t have a stand mixer, add dry ingredients to a large bowl and whisk. Then, add the butter and mix in using a pastry blender. Stir in the cinnamon chips, if using, at this point.
- Add Wet Ingredients to Dry Ingredients – Slowly drizzle in the wet ingredients and mix.
- Roll Out the Dough – Place the dough onto a floured work surface, and pat out into a rectangle.
- Add Sugar Topping and Cut – Sprinkle the top with the cinnamon-sugar mixture, and then cut the dough into small triangles.
- Bake – Bake the Cinnamon Scones for 12-14 minutes, rotating the pans halfway through.
TIPS FOR MAKING CINNAMON SCONES
The perfect scone is just the right amount of sweet with a tender crumb. So how do you ensure your scone has a tender crumb? Simple. Take it easy on the dough. The more you work dough, the more you develop the gluten. The more the gluten forms, the tougher your scone will be.
Within the process of making scones there are two opportunities to overwork the dough. (1) When incorporating the wet ingredients, and (2) patting out the dough. Luckily, the solution is very simple: Stop mixing as soon as the dough has come together, especially if you are using a stand mixer.
Once the dough has made it to your work surface, handle it gently and as little as possible. This will also help to keep the butter cold and result in a super flaky Cinnamon Scone!
HOW TO FREEZE SCONES
Want to make scones in advance? No problem. To keep scones fresh after baking, allow them to cool and transfer them to an airtight, freezer-safe, zip-top bag. To reheat it, pull out a Cinnamon Scone (or two) and microwave it for 30-seconds.
5 MORE CINNAMON DESSERTS YOU’LL LOVE
- Snickerdoodle Blondies are buttery and soft, with a top dressing of cinnamon-sugar.
- Apple Crumble Muffins are easy to make, come equipped with a delectable crumble topping with a warm and tender crumb, chock-full of apples on the inside.
- Apple Pudding Cake is a quick-fix, festive apple dessert that’s decadently moist, loaded with big apple flavor, easy to make and tastes amazing!
- Cinnamon Orange Scones feature fresh, fragrant orange and cinnamon! Perfect for fall weather and entertaining in cool, autumn months.
- Sopapilla Cheesecake Bars surpass all dessert expectations with its flaky crust, buttery, cinnamon-sugar topping and a thick, luscious center of smooth and creamy cheesecake filling.
A recipe for cinnamon scones featuring a buttery, miniature snickerdoodle-style scone with a dusting of sparkling cinnamon-sugar on
- 2 tablespoons granulated sugar
- 2 teaspoons sparkling decorative sugar optional
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/2 cup buttermilk
- 1 large egg slightly beaten
- 2 cups all-purpose flour plus a 1/4 cup for working with dough
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cut into small cubes
- 1 cup cinnamon chips (optional)
- Preheat the oven to 400° and have ready two baking sheets lined with either parchment paper or a silicone baking mats. For the topping, mix together 2 tablespoons granulated sugar, decorative sugar (if using), 1/2 teaspoon of cinnamon, and a pinch of sea salt. Set aside until ready to use.
Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
Add flour, 2 tablespoons granulated sugar, baking powder, 3/4 teaspoon sea salt, and 1/2 teaspoon of cinnamon to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. Add the cinnamon chips, if using, and mix once more. If you don't have a stand-mixer, see the notes below.
Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. As soon as the dough comes together, place the dough onto a floured work surface.
- With floured hands, pat or gently roll out the dough into a rectangle that measures about 11” long and 6” wide. Sprinkle the top with the cinnamon-sugar mixture, and pat to adhere to the surface of the dough.
- Using a sharp knife or a pastry cutter, cut the dough into 3 2”-wide strips lengthwise. Then, cut each strip into small triangles. You should have about 6 triangles per strip.
- Evenly disperse scones on the baking sheets, spacing them about 2” apart. If desired, place each baking sheet in the refrigerator for about 15 minutes or until chilled. This will help the scones to better retain their shape in the oven.
- Bake the scones for 12-14 minutes, or until golden brown and cooked through, rotating the pans halfway through the cooking process. Transfer the baked scones to a cooling rack, allow to cool slightly, serve and enjoy.
If you do not have a stand mixer, add dry ingredients to a large bowl and whisk to combine. Sprinkle the butter cubes evenly over the flour mixture, and using a pastry blender, begin to break up the butter until it resembles pea-like bits, and is evenly incorporated. Stir in the cinnamon chips, if using.
Then, stir in the remaining wet ingredients. As soon as the dough begins to come together, place the dough onto a floured work surface.
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