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–+ servings
Sprinkle baked scone with cinnamon sugar topping.
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Cinnamon Sugar Scones

These Cinnamon Sugar Scones are soft, buttery, and topped with a golden, crisp layer of cinnamon sugar that adds the perfect sweet crunch. They're a cozy choice for breakfast, brunch, or a midday treat with your favorite coffee or tea.
Course Breakfast
Cuisine American
Keyword cinnamon sugar scones
Prep Time 20 minutes
Cook Time 18 minutes
Freeze Time 15 minutes
Total Time 53 minutes
Servings 8 scones
Calories 374kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the dough:

  • 2 cups all-purpose flour spooned and leveled
  • 1/3 cup granulated sugar use 1/2 cup for a sweeter scone
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt or 1/2 tsp. table salt
  • 8 Tbsp. cold, unsalted butter cut into cubes (1/2 cup)
  • 2/3 cup cold heavy cream
  • 1 tsp. vanilla

For brushing on top:

  • 1 Tbsp. heavy cream
  • 1 Tbsp. sugar
  • 1/4 tsp. cinnamon

For the glaze:

  • 1/2 cup powdered sugar
  • 1-2 Tbsp. heavy cream
  • 1/2 tsp. vanilla
US Customary - Metric

Instructions

  • Sift: Sift the flour into a medium-sized mixing bowl. Then whisk in the sugar, baking powder, cinnamon, and salt. Set aside.
    2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tsp. ground cinnamon, 1 tsp. kosher salt, 1 Tbsp. baking powder
    Side-by-side image of adding all the dry ingredients to large mixing bowl then mixing to combine.
  • Cut in butter: Using a pastry blender, cut the butter into the flour. Alternatively, you can use your fingertips to flatten each butter piece between them. Continue smashing and rubbing until the butter looks like a coarse meal.
    8 Tbsp. cold, unsalted butter
    Side-by-side image of adding cubed butter to flour mixture then cutting it in with pastry cutter.
  • Cinnamon chips (Optional): Feel free to add 1/2 cup of cinnamon chips in this step.
  • Combine wet and dry: Pour the heavy cream and vanilla into the dry ingredients and stir until a soft, shaggy dough forms.
    2/3 cup cold heavy cream, 1 tsp. vanilla
    Side-by-side image of adding wet ingredients to dry then combining to form dough.
  • Form dough: Turn the dough out onto a lightly floured surface. Gently knead and fold just until combined so you can bring it into a circle, about 3/4 inch thickness. Pat the dough around the edges to make the circle neat.
    Cinnamon scone dough formed into circle.
  • Cut into wedges: Cut into 8 wedges with a chef’s knife or bench scraper. (Cut into 6 if you prefer a larger scone).
    Cinnamon scone dough cut into 8 triangles.
  • Chill: Make sure you have space in your freezer, then place a piece of parchment paper on a baking sheet and place scones on parchment. Freeze for 15-20 minutes Start Timer. Cold dough = best scones.
    Unbaked scone dough cut into triangles on a parchment-lined baking tray.
  • Preheat: While the scones chill, preheat the oven to 400°F.
  • Add topping: Brush the chilled scones with heavy cream. Combine cinnamon and sugar and sprinkle over the tops of each scone.
    1 Tbsp. heavy cream, 1 Tbsp. sugar, 1/4 tsp. cinnamon
    Side-by-side image of adding heavy cream to unbaked scones then topping with cinnamon sugar mixture.
  • Bake: Bake the scones for 18-20 minutes Start Timer or until the tops are a light golden brown color. They should look puffed/risen and golden.
    Cinnamon sugar scones on baking tray after baking.
  • Make the glaze: Whisk together the ingredients for the glaze.
    1/2 cup powdered sugar, 1-2 Tbsp. heavy cream, 1/2 tsp. vanilla
    Icing ingredients mixed together in small white bowl.
  • Top the scones: Drizzle over the scones or spread a layer on top of each scone. Sprinkle with any remaining cinnamon/sugar mixture.
    Side-by-side image of drizzling icing on baked scone then topping baked scones with cinnamons sugar mixture.
  • Cool: Allow to cool on a wire rack, then enjoy.
    Plate of cinnamon sugar scones.

Notes

  • Store: Store scones in an airtight container at room temperature for 2-3 days.
  • Freezing instructions after baking: Let scones cool to room temperature. Freeze cooled scones without glaze in a plastic baggie for up to 3 months.
  • Freezing scones before baking: Freeze the unbaked scone wedges on a plate or baking sheet for 1 hour. Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.
  • Mini scones: To make mini scones, divide the dough in half and make 2 circles. Cut each circle into 8 triangles so now you have 16 mini scones. Bake at 400°F for ~10-12 minutes.

Nutrition

Serving: 1scone | Calories: 374kcal | Carbohydrates: 43g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 537mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 717IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 2mg