Cinnamon and Sugar 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.
My first experience with scones as a child was not pleasant. However, it had more to do with the recipe or the skill of the baker than it did the actual concept of a scone. Once I had my first well-made scone as an adult, I was hooked.
Why This Recipe?
Scones for breakfast. Brunch scones. Scones for tea. Scones for dessert after dinner. Company scones. I think a better question, in this case, is Why Not? Scones are easy to pull together, are very impressive, and tasty too. Totally worth it.
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.
Butter. Divided. See the amounts in the recipe card.
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 [LINK] does make a difference!
How to Make Cinnamon and Sugar Scones
- Preheat your oven.
- Cube the butter and pop it in the freezer.
- Get Your Pan ready.
- Mix Dry Ingredients.
- Add butter.
- Mix wet ingredients separately.
- Make the flavored butter.
- Freeze the flavored butter.
- Add the two mixtures.
- Stir chilled cinnamon butter into the dough.
- Spread it into your pan.
- Cool, cut, and serve.
For complete instructions, please refer to the recipe card, as this was just an overview.
Prepare and freeze scone dough to bake later. You can place it in 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 freeze cooked scones for up to one month, but make sure to wrap them very thoroughly or vacuum seal [LINK] as freezing will tend to dry them 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.
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.
Don't forget to bookmark this.
Cinnamon and Sugar Scones
- 3 cups flour spooned and leveled
- ½ cup brown sugar + 2 tablespoons divided
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 10 + 3 tablespoons butter divided
- 4 tablespoons ground cinnamon
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla
- 1. Preheat oven to 425 degrees.
- 2. Cut butter into cubes, then freeze until ready to add it.
- 3. Use a prepared cast iron skillet or other desired pan. If using a pan other than cast iron, grease then flour the pan.
- 4. In a large mixing bowl, add the flour, sugar, salt, baking powder, and baking soda.
- 5. Cut butter into the flour mixture, leaving pieces of butter.
- 6. In a mixing bowl, beat together the buttermilk, eggs, and vanilla.
- 7.mCut remaining butter into small pieces.
- 8. In a separate bowl, add remaining butter, brown sugar, and the cinnamon.
- 9.Melt the butter and sugar mixture in the microwave. Allow to cool slightly, then pour gently onto a sheet of parchment paper and press and freeze.
- 10. Pour buttermilk mixture into flour mixture and stir until just combined.
- 11. Once chilled, cut the cinnamon butter into pieces and stir into the dough.
- 12. Spread mixture into pan or skillet, then bake for 23-25 minutes.
- 13. Cool, cut into eighths, and serve.
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