Cinnamon Scones are a versatile and delicious treat perfect for any occasion. If you've never had a scone before, biting into your first one will be a pleasant surprise. Just a tiny bit denser than the typical American biscuit, scones are a moderately sweet version of biscuit with a pleasant crumb.
These Cinnamon sugar scones are perfect with coffee or afternoon tea.
Why This Recipe?
These buttery scones are the perfect scone to go with your morning coffee. They also look festive in a basket for breakfast, brunch or afternoon tea.
These are a sweet treat as dessert after dinner. Their cinnamon sugar topping gives these sweet scones a wonderful flavor.
This cinnamon scones recipe is so easy to pull together. These are the best scones for cinnamon roll fans as they are tasty.
Ingredients for Cinnamon and Sugar Scones
This recipe makes eight beautiful scones.
Flour. Your favorite all purpose flour will be perfect.
Brown Sugar. You'll need to set aside a bit for the tasty flavored butter bits.
Salt. Did you know that salt actually enhances sweetness? A little bit is a must in almost every dessert recipe.
Baking Powder. For fluffiness.
Baking Soda. More fluffiness.
Cold butter. I use unsalted.
Cinnamon. For flavor. Because cinnamon and sugar scones!
Buttermilk. This flavor for any scone or biscuit recipe is a must.
Vanilla. I highly recommend real vanilla extract and not imitation vanilla. A high-quality vanilla makes a difference!
Variations and Substitutions
Cinnamon chocolate chip scones - You can add ½ cup of chocolate chips
Mini scones - This recipe makes 8 large scones. You can make smaller scones by cutting each slice further into thirds. Reduce baking time by 3-4 minutes.
How to Make Cinnamon and Sugar Scones
- Preheat your oven and prepare pan.
- Cube the butter and pop it in the freezer.
- Mix Dry Ingredients in bowl
- Mix wet ingredients separately.
- Make the flavored butter.
- Freeze the flavored butter to make cinnamon trips.
- Stir chilled cinnamon butter chips into the dough.
- Bake until golden brown and serve.
For complete instructions, please refer to the recipe card, as this was just an overview.
Serve with whipped heavy cream.
Prepare and freeze scone dough to bake the next day. You can place it in plastic wrap or a plastic zipper bag, remove the air and then press it into a round cake pan so that it's the right shape to bake later. You can also cut the dough into wedges and freeze individual scones to bake later. Freeze on a tray separately and then bag them up in freezer bags.
You can bake these on a cookie sheet.
You can freeze cooked scones for up to one month, but make sure to wrap them very thoroughly or seal in a freezer bag so they do not dry out.
Store baked scones in an air-tight container for up to 4 days.
Use a pastry blender to cut the butter into the flour. The pastry blender is an awesome tool and not very expensive. It will help you any time you make pie crusts, scones, or any other . . . pastry dough. You can always just use a fork, but why not treat yourself to the perfect tool for the job?
How Long Do The Cinnamon and Sugar Scones Keep? If you have any scones left, they will keep in an airtight container for up to four days.
Why Chill the Butter? Popping the butter in the freezer to chill and then not mixing it in all the way causes it to bake more slowly than the other ingredients. This creates pockets and flakiness as the scone bakes.
Do I have to have buttermilk? The flavor and acid of buttermilk are really important for a good scone recipe. If you don't have buttermilk on hand, you can make your own substitute.
More Easy Scone Recipes
Blueberry Scones. A beautiful, fruity take on the traditional favorite.
Easy Pumpkin Scones. Perfect for a cool autumn day.
Tea Party Scones. Yep, you'll want to serve these at a tea party. They're that good.
Raspberry Scones - Delicious with juicy raspberries!
Streusel Coffee Cake. For something completely different yet similar, try this.
Cinnamon and Sugar Scones
- Large Bowl
- 1 Baking Sheet
- Parchment Paper
- pastry blender
- 1 small bowl
- 3 cups flour spooned and leveled
- ½ cup brown sugar + 2 tablespoons divided
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 13 tablespoons tablespoons butter divided 10 and 3
- 4 tablespoons ground cinnamon
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla
- Preheat oven to 425 degrees f
- Cut butter into cubes, then freeze until ready to add it.
- Use a prepared cast iron skillet or other desired pan. If using a pan other than cast iron, grease then flour the pan.
- In a large mixing bowl, add the dry ingredients: flour, sugar, salt, baking powder, and baking soda.
- Using a pastry cutter, cut butter into the flour mixture, it is ok to have smaller pieces of butter in the dougn.
- In a mixing bowl, beat together the buttermilk, eggs, and vanilla.
- Cut remaining butter into small pieces.
- In a separate bowl, add remaining butter, brown sugar, and the cinnamon.
- Melt the butter and sugar mixture in the microwave. Allow to cool slightly, then pour melted butter mixture gently onto a sheet of parchment paper and press and freeze.
- Pour buttermilk mixture into flour mixture and stir until just combined.
- Once chilled, cut the cinnamon butter into pieces and stir into the dough. This makes little cinnamon chips in the dough.
- Transfer dough into pan or skillet, then bake for 23-25 minutes.
- Cool, cut into eighths, and serve.
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