Add the tangy sweet flavor of snickerdoodles to your next batch of scones! These snickerdoodle cinnamon scones are sweetened with cinnamon sugar and topped with a simple glaze. They make for a delicious breakfast treat!

cinnamon scones topped with cinnamon glaze in a circle on parchment paper next to glass of coffee


If you were to combine a snickerdoodle cookie and a scone you would have these cinnamon scones. They have all the flavor of snickerdoodle cookies, but with a scone texture and sweet cinnamon glaze (I use it on my raisin scones too!). They are the perfect accompaniment to your morning coffee or tea, but could easily be enjoyed as a snack too!

Why You’ll Love This Recipe

  • Taste just like snickerdoodles. Sour cream and cream of tartar provide the tangy taste snicerkdoodles are known for.
  • Plenty of cinnamon flavor. Not only are the scones sprinkled with cinnamon sugar, but they are also topped with a simple cinnamon glaze.
  • Easy to make ahead of time. Scone dough doesn’t have a lot of moisture so it keeps well in the refrigerator and freezer.
  • Reliable recipe. I used my go-to scone recipe, which guarantees soft and tender texture. I swapped heavy cream for sour cream to aid in the snickerdoodle flavor.

Ingredient Notes

cinnamon scones ingredients in bowls with text
  • Sour cream: To aid in the tangy flavor, I opted to use sour cream instead of heavy cream. It also makes moist scones!
  • Cream of tartar: This ingredient is commonly used in snickerdoodles so it makes sense to add it to snickerdoodle scones.
  • Cinnamon and nutmeg: Check that your spices are fresh and not expired for the best flavor.
  • Baking powder and baking soda: These leavening agents help the scones rise and get fluffy. Make sure they are not expired for best results.
  • Butter: For a tender texture and rich flavor, use cold butter cut into 1/2-inch pieces.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Make mini scones. Divide dough in half and form into two 6-inch round discs. Cut each disc into 6 triangles to yield 12 mini scones. Bake for 12 to 15 minutes.

Try a different glaze. Instead of a cinnamon glaze, make a simple vanilla glaze. Omit the spices and 1 teaspoon pure vanilla extract to the mixture.

Add some mix-ins. After adding the flour mixture, stir in 1/2 cup cinnamon chips, white chocolate chips or chopped nuts, such as pecans or walnuts. You can also include raisins like I do for my cinnamon raisin scones.

How to Make Snickerdoodle Cinnamon Scones

photo collage demonstrating how to make dough for cinnamon scones.
  1. In a bowl, mix together the wet ingredients—sour cream, egg and vanilla. Set aside.
  2. Whisk the dry ingredients in a separate, larger bowl. Cut the cold butter into the dry ingredients until pea-sized clumps form.
  3. Add the wet ingredients and mix just until combined. If dough is too wet, like cookie dough, add more flour one tablespoon at a time. If do is too dry and won’t come together, add a tablespoon or milk or cream.
  4. Place the dough on a lightly floured work surface and shape the dough into a 8-inch diameter circle. Cut the circle into 8 triangles.
photo collage demonstrating how to cut scones into triangles and add glaze on baked scones.
  1. Place scones on a parchment-lined baking sheet and sprinkle cinnamon sugar on top. Bake at 400 F for 15 to 18 minutes.
  2. Make the glaze. Whisk confectioners’ sugar, cinnamon and milk together. Use a spoon to drizzle over cooled scones.

Pro tip: Dip your knife in flour before cutting the scones so the dough doesn’t stick!

Expert Tips

To perfect the art of making scones, you have have to keep your ingredients cold, especially the butter and sour cream. Cold ingredients guarantee soft, buttery scones.

Avoid overworking the dough. Not only will this warm the ingredients, but it will also make gluten form to create tough scones.

Make sure your oven is hot. Once preheating, wait another 5 to 10 minutes before putting the scones in. This creates a golden crust with a tender center.

cinnamon scones topped with cinnamon glaze in a pile on parchment paper next to cinnamon sticks

Make Ahead and Storage Tips

Make ahead the scone dough, form into a disc and wrap in plastic wrap. Store in the refrigerator for up to 48 hours before cutting and baking.

Store baked scones in an airtight container at room temperature for up to 3 days. They are best when eaten the day they are baked.

Freeze for up to 3 months. Unbaked scones freeze well due to the lack of moisture in the dough. Individually wrap the scones in plastic wrap then store in an airtight container in the freezer. Defrost in the refrigerator and bake according to recipe. Baked scones may also be frozen for up to 1 month.

Recipe FAQ

What is the secret to moist scones?

Using heavy cream or sour cream makes scones extra moist! Make sure they are full-fat for best results.

Why are my scones dry?

Most likely they were over baked or there was too much flour added. Use an oven thermometer for accurate baking temperature. A kitchen scale is best for accurate ingredient measurements.

cinnamon scones with cinnamon sugar and cinnamon glaze in a pile on parchment paper

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

cinnamon scones topped with cinnamon glaze in a pile on parchment paper next to cinnamon sticks

Get the Recipe: Snickerdoodle Cinnamon Scones

Add the tangy, sweet flavor of snickerdoodles to your next batch of scones! These snickerdoodle cinnamon scones are easy and delicious.
4.60 (10 ratings)


Snickerdoodle Cinnamon Scones

  • ½ cup (120 g) full-fat sour cream, cold
  • 1 large egg, cold
  • ½ teaspoon pure vanilla extract
  • 2 cups (250 g) all purpose flour
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ½ cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes

Cinnamon Sugar Topping

  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon ground cinnamon

Cinnamon Glaze

  • 1 cup (120 g) confectioners' sugar, sifted
  • ½ teaspoon ground cinnamon
  • 1-2 Tablespoons milk


Cinnamon Scones

  • In a small bowl, whisk together sour cream, egg and vanilla. Refrigerate until needed.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon and nutmeg. Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until pea-sized crumbs form. It's okay for some larger chunks of butter to remain unincorporated.
  • Add sour cream mixture to flour mixture. Fold with spatula until just combined.
  • With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together (avoid over working the dough as this will result in tough scones). Pat/roll the dough into an 8-inch circle, a scant 3/4-inch thick. Make sure the surface underneath the dough is well floured. Cut the circle into 8 triangles (like a pie).
  • Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together as they will not spread during baking. In a small bowl, make the cinnamon sugar topping by stirring together the sugar and cinnamon. Generously sprinkle cinnamon sugar on top.
  • Place the scones in the refrigerator for 20 minutes while the oven preheats.
  • Preheat the oven to 400° F. When preheated, remove scones from the refrigerator and bake the scones for Bake the scones for 15 to 18 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool on the pan for 5 minutes before transferring to a wire rack. Prepare glaze.

Cinnamon Glaze

  • Make the glaze by stirring together the confectioners' sugar, cinnamon and 1 Tablespoon milk in a small bowl (if necessary add more milk for thinner consistency).
  • Place the scones on a cooling rack set over parchment to catch any drips from the icing. Using a large spoon to drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.


Cold ingredients: It’s important to keep your ingredients cold when making scones. This will make softer, more buttery scones. Over working the dough will create tough scones.
Cutting scones: Flour your knife each time you make a cut to prevent the dough from sticking to your knife.
Storage: Keep scones in an airtight container at room temperature for up to 3 days.
Freezing scones: Scones may be frozen before baking. Individually wrap the scones and store in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator before baking according to instructions. Baked scones may also be frozen. Place them in a freezer bag and remove all the air. Freeze for up to one month.
Serving: 1scone, Calories: 387kcal, Carbohydrates: 59g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 60mg, Sodium: 230mg, Potassium: 178mg, Fiber: 1g, Sugar: 34g, Vitamin A: 479IU, Vitamin C: 0.2mg, Calcium: 79mg, Iron: 2mg

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