Cinnamon Scones with Cinnamon Glaze
Cinnamon scones are spiced breakfast pastries sweetened with cinnamon sugar and topped with a simple glaze.
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. Cinnamon scones are the perfect accompaniment to your morning coffee or tea, but could easily be enjoyed as a snack too!
Why this recipe works: Scones taste best when they have a combination of butter and cream. I opted for sour cream in these scones to bring that tangy taste that snickerdoodles are known for. To guarantee plenty of cinnamon sugar flavor, the scones are topped with a simply cinnamon glaze.
Overview: How to make cinnamon scones
- Make the dough: Mix the wet ingredients in one bowl and whisk the dry ingredients in a separate, larger bowl. Cut the cold butter into the dry ingredients until pea-sized clumps form. Add the wet ingredients and mix just until combined.
- Shape the scones: 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.
- Bake the scones: Place scones on a parchment-lined baking sheet and sprinkle cinnamon sugar on top. Bake at 400 F for 13 to 15 minutes.
- Make 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!
Tips for making scones
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.
Scones are quite easy to make once you have the hang of it. Check out my chocolate chip scones to learn everything there is to know about the art of scone making. In the fall, I love baking pumpkin scones, which are topped with a pumpkin spice glaze.
Frequently Asked Questions
How to store scones: Scones are best when eaten the day they are baked, however they may be stored in an airtight container at room temperature for up to 3 days.
Can you freeze scones? Unbaked scones freeze well due to the lack of moisture in the dough. Individually wrap the scones then store in an airtight container or freezer bag. Freeze for up to 1 month before defrosting in the refrigerator and baking. Baked scones may also be frozen for up to 1 month.
Can I add cinnamon chips to this recipe? Yes! 1 cup cinnamon chips or chocolate chips may be added after the dough is formed.
Can you make mini scones with this recipe? Yes. Form the dough into an 8-inch square. Cut the square into 4 smaller squares, then cut each small square into 4 triangles. This will yield 16 smaller scones. Bake for 10 minutes.
Cinnamon scones are relatively easy to make once you have the hang of it. Remember to keep your ingredients cold and make sure your oven is hot when the scones go in. If you enjoyed this recipe, be sure to leave a review and let us know how your scones turned out!
- ½ cup sour cream,, cold
- 1 large egg,, cold
- ½ teaspoon pure vanilla extract
- 2 cups (250 g) all purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ⅛ teaspoon cream of tartar,, optional
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
Cinnamon Sugar Topping
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup (120 g) confectioners' sugar,, sifted
- ½ teaspoon ground cinnamon
- 1-2 tablespoons milk
- 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 13 to 15 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.
- 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.