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Soft, buttery, and perfectly spiced, these Cinnamon Sugar Scones are a cozy bakery-style treat that fill your kitchen with the irresistible aroma of cinnamon. They’re crisp on the outside, tender inside, and finished with a sweet glaze for the perfect morning or afternoon indulgence.

Ingredients

For the Dough:

2 cups all-purpose flour, spooned and leveled
⅓ cup granulated sugar (use ½ cup for a sweeter scone)
1 Tbsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt (or ½ tsp table salt)
8 Tbsp cold unsalted butter, cut into cubes (½ cup)
⅔ cup cold heavy cream
1 tsp vanilla extract

For Brushing on Top:

1 Tbsp heavy cream
1 Tbsp sugar
¼ tsp cinnamon

For the Glaze:

½ cup powdered sugar
1–2 Tbsp heavy cream
½ tsp vanilla extract

(Optional: add ½ cup cinnamon chips to the dough for extra cinnamon flavor.)

Instructions

Prepare the Dry Ingredients
Sift the flour into a medium mixing bowl, then whisk in the sugar, baking powder, cinnamon, and salt. Set aside.
Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized bits of butter remaining.
Combine Wet and Dry Ingredients
Pour the cold heavy cream and vanilla extract into the flour mixture. Gently stir until a soft, shaggy dough begins to form. Avoid overmixing.
Shape the Dough
Turn the dough out onto a lightly floured surface. Knead gently just until combined. Shape into a ¾-inch thick circle, patting the edges neatly.
Cut into Wedges
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (or 6 for larger scones).
Chill the Scones
Place the wedges on a parchment-lined baking sheet and freeze for 15–20 minutes. Chilling ensures a flaky texture and helps the scones hold their shape while baking.
Preheat the Oven
While the dough chills, preheat your oven to 400°F (200°C).
Add the Topping
Brush the tops of the chilled scones with heavy cream. Mix the sugar and cinnamon, then sprinkle over each scone generously.
Bake
Bake for 18–20 minutes, or until the scones are puffed and golden brown on top.
Make the Glaze
In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
Finish and Cool
Drizzle the glaze over the cooled scones or spread it evenly on top. Sprinkle with any leftover cinnamon-sugar mixture for extra sweetness. Allow to cool slightly on a wire rack before serving.

Why You’ll Love This Recipe

Perfectly balanced sweetness with warm cinnamon spice.
Crisp on the outside, soft and buttery inside.
Easy to make with simple pantry ingredients.
Delicious for breakfast, brunch, or as a comforting afternoon treat.

Tips

Keep it cold: Cold butter and cream are the key to flaky, tender scones.
Don’t overwork the dough: Handle it as little as possible once it comes together.
Add-ins: Cinnamon chips, chopped pecans, or raisins can be mixed in for added texture.
Make ahead: Shape and freeze the unbaked scones, then bake directly from frozen—just add a few extra minutes to the bake time.

Variations and Substitutions

Dairy-Free: Substitute coconut cream and vegan butter.
Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking.
Extra Flavor: Add a pinch of nutmeg or drizzle with maple glaze instead of vanilla.
Fruit Twist: Mix in chopped apples or dried cranberries for a fall-inspired version.

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight or freeze unbaked scones for up to 1 month. Bake straight from frozen.

Why are my scones tough?
Overmixing the dough or using warm butter can make them dense. Keep ingredients cold and mix gently.

How do I store baked scones?
Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving.

Serving

Serve these cinnamon sugar scones warm with a cup of coffee, tea, or hot chocolate. They’re also lovely with a pat of butter or a dollop of whipped cream for a decadent breakfast or dessert.

Suggestions

Pair with a spiced latte or chai tea for the ultimate cozy combo.
Turn them into mini scones for brunch platters or afternoon tea.
Sprinkle a little extra cinnamon sugar on the glaze for sparkle and crunch.