Irresistible Cinnamon-Sugar Scones: The Ultimate Recipe for Light & Fluffy Treats
Prepare to be utterly charmed by these incredible cinnamon-sugar scones! Each bite reveals a scone that is wonderfully light, incredibly tender, and bursting with the comforting warmth of cinnamon and sugar. If you’re searching for a breakfast pastry that truly stands out, look no further. These aren’t just good scones; they are truly exceptional, guaranteed to become a staple in your baking repertoire.
My journey with these magnificent cinnamon-sugar scones began the moment I laid eyes on them in a January issue of Bake From Scratch magazine. It was love at first sight, and my obsession quickly turned into action. I’ve baked them repeatedly since then, and each time, they solidify their place as my new absolute favorite scone recipe. Honestly, I never thought scones could achieve this level of perfection!
What makes these so special? They are generously stuffed with a fragrant cinnamon filling, generously sprinkled with more cinnamon-sugar goodness before baking, and then finished with a luscious, creamy vanilla drizzle. This combination creates a “wow-factor” that is simply undeniable. Beyond the incredible flavor, the texture is what truly sets them apart – so soft, remarkably light, and perfectly buttery. They are my new go-to treat for entertaining house guests (everyone raves about them!) or for those delightful lazy weekend mornings when a baking project calls my name.
Why These Cinnamon-Sugar Scones Will Be Your New Favorite
These aren’t just any scones; they are a symphony of flavor and texture that will elevate your baking game. Here’s why you’ll fall in love:
- Unmatched Texture: Forget dry, crumbly scones! Ours are famously light, tender, and incredibly fluffy, melting in your mouth with every bite. The secret lies in our precise ingredient ratios and a crucial baking tip we’ll share below.
- Explosion of Cinnamon-Sugar: With a rich cinnamon filling nestled inside and a sweet cinnamon-sugar topping, every part of these scones delivers that warm, spiced comfort. It’s a true celebration of classic flavors.
- Elegant Vanilla Drizzle: The finishing touch of a creamy vanilla drizzle adds a layer of sophistication and moisture, perfectly complementing the spiced notes and enhancing the overall experience.
- Easy to Make: Despite their gourmet appearance and taste, these scones are surprisingly straightforward to prepare. Even novice bakers will find success with our detailed, easy-to-follow instructions.
- Versatile Treat: Whether it’s for a special brunch, a cozy breakfast, an afternoon tea, or simply a delightful snack, these scones fit every occasion. They also make a wonderful homemade gift!
Get ready to impress yourself and everyone around you with these utterly delicious and simple-to-make cinnamon-sugar scones.
baking tip:Why biscuit and scone ingredients need to stay cold
One of the most critical factors in achieving those wonderfully tall, soft, and flaky biscuits and scones is maintaining the chill of your ingredients, especially butter and liquids. The magic happens thanks to tiny pockets of cold butter distributed throughout the dough. As these little bits of butter melt rapidly in the hot oven, they release steam.
This steam creates air pockets, which are responsible for the incredible lift and the signature flaky layers we all love in a perfect scone or biscuit. If your butter is too warm, it will fully incorporate into the dry ingredients before baking, forming a smoother dough. This prevents those essential little pockets of butter and steam from forming, resulting in a denser, tougher, and less flavorful scone.
For truly tall, soft, and delightfully flaky scones, always make sure you start with very cold butter and cold milk or heavy cream. Work the dough quickly and efficiently to prevent the butter from warming up too much from the heat of your hands or the ambient kitchen temperature. If your kitchen is particularly warm, or if you feel the dough is getting too soft, a smart trick is to freeze your cut scones on the sheet pan for 15-20 minutes before baking. This ensures the butter is rock-solid when it hits the oven, maximizing the steam production and giving you the best possible rise and texture.
Tips for Scone Success
Beyond keeping your ingredients cold, here are a few more pro tips to ensure your cinnamon-sugar scones turn out perfectly every time:
- Don’t Overmix: Overmixing develops gluten, leading to tough scones. Mix just until the ingredients are combined and the dough barely comes together. A few dry spots are better than an overmixed dough.
- Use a Pastry Blender (or your fingers!): For cutting in butter, a pastry blender is ideal. If you don’t have one, use your fingertips. Work quickly to prevent the butter from melting. The goal is pea-sized pieces of butter, or even slightly smaller.
- Chill Your Dough: The 30-minute freeze before baking is non-negotiable! This step helps the butter stay cold, prevents spreading, and ensures a magnificent rise and flaky texture. Don’t skip it.
- Sharp Knife for Cutting: When cutting the scone rounds into wedges, use a sharp knife and press straight down. Twisting or sawing motions can seal the edges, inhibiting the rise.
- Brush with Egg Wash: The egg wash not only helps the cinnamon-sugar topping adhere but also gives the scones a beautiful golden-brown sheen.
- Don’t Overbake: Scones bake relatively quickly. Keep an eye on them; they are done when the bottoms are golden brown and a skewer inserted comes out mostly clean. Overbaking can lead to dry scones.
Serving Suggestions for Your Cinnamon-Sugar Scones
These delightful scones are absolutely divine on their own, fresh from the oven, with the vanilla drizzle still slightly warm. However, if you want to elevate the experience even further, consider these serving suggestions:
- Classic Tea Time: Pair them with a steaming cup of Earl Grey or your favorite herbal tea for a truly comforting experience.
- Coffee Companion: They are equally wonderful alongside a freshly brewed coffee or a creamy latte for a luxurious breakfast.
- With Fresh Fruit: A side of fresh berries or sliced peaches provides a lovely contrast to the sweet and spiced flavors.
- Clotted Cream or Jam: For a more traditional English scone experience, serve with a dollop of clotted cream and a spoonful of berry jam.
- Ice Cream (Yes, Really!): For an indulgent dessert, serve a slightly warmed scone with a scoop of vanilla bean ice cream. The combination is heavenly!
Storage Tips
Scones are always best enjoyed fresh on the day they are baked. Their tender texture and delicate crumb are at their peak then. However, if you have leftovers:
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days. The texture may soften slightly, but they will still be delicious.
- Freezing Baked Scones: For longer storage, freeze cooled, undrizzled scones in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container for up to 1 month. Reheat in a preheated oven (300°F/150°C) until warmed through. Add the drizzle after reheating.
- Freezing Unbaked Scones: You can also freeze the cut, unbaked scone wedges. Freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. When ready to bake, place frozen scones on a prepared baking sheet and bake at the usual temperature, adding 5-10 minutes to the baking time.
Other Scone Recipes You Might Love
If these cinnamon-sugar scones have captured your heart, you might also enjoy exploring these other fantastic scone recipes:
- Lemon Poppy Seed Scones
- Chocolate Orange Ricotta Scones
- Apple Cinnamon Scones
- Lemon Blueberry Scones
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Ingredients
Cinnamon filling:
- ¼ cup all-purpose flour (60 grams)
- 3 tablespoons light or dark brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter , cubed
Scones:
- 2 cups all-purpose flour (240 grams)
- ¼ cup + 1 tablespoon granulated sugar (50 grams), divided
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoons salt
- 5 tablespoons cold unsalted butter , cubed
- 1 cup + 1 tablespoon cold heavy cream (250 ml)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon ground cinnamon
Drizzle:
- 1 cup powdered sugar (114 grams)
- ¼ cup heavy cream (60 ml)
- ¼ teaspoon vanilla extract
Instructions
Make the filling:
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In a bowl combine the flour, brown sugar, and cinnamon. Add the cubed butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.
Make the scones:
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In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.
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Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.
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Divide the dough in half and roll each into a 6.5-inch round circle.
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Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.
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Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.
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Place on a sheet pan lined with parchment paper and freeze for 30 minutes.
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Meanwhile, preheat oven to 400°F.
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Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.
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Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.
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Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.
Make the drizzle:
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Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.
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Drizzle over cooled scones and let set for a few minutes before serving.
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Scones are best served the day they are baked.
Notes