Two-bite cinnamon sugar scones are mini breakfast treats sweetened with cinnamon sugar. If you like snickerdoodles, you’ll love these scones!
Another two-bite scone recipe is here! My take on snickerdoodle scones, these two-bite cinnamon scones is the morning snack you never knew you needed. They are loaded with cinnamon in the batter, sprinkled on top and in the glaze. Just two bites will leave you satisfied!
As I mentioned in my post for mini chocolate chip scones, I love the idea of two-bite scones. Scones these days are usually the size of your hand, which is a bit too much for a mid-morning pick-me-up. But a two-bite scone? Now that’s the size we need.
Mini cinnamon scones will fix that snack (or sugar) craving and won’t leave you feeling guilty. And look at how cute they are! I’m telling you, bite-sized scones are the way to go.
Another plus, one recipe feeds a crowd. It makes 64 mini cinnamon scones and I’ll tell you how (stay with me here). The dough is rolled into a square and then cut into 16 smaller squares. Those squares are cut diagonally to create 32 triangles. Bake those triangles and then once cooled, you can the option to cut them in half again. Having trouble following along? I made a video demonstrating the cutting steps below the recipe card (keep scrolling).
Of course you could keep them as 32 triangle scones, but they would be two rather large bites—not that there’s anything wrong with that! Either way these two-bite cinnamon scones are delicious. They are light and sweet, just what you want in a scone. And to top it off, give them a nice drizzle of cinnamon sugar icing.
Two-Bite Cinnamon Scones
- 1/2 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter cold and cut into 1/2-inch cubes
Cinnamon Sugar Topping
- 1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup plus 3 tablespoons confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350° F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, whisk together sour cream, egg and vanilla. Refrigerate until needed.
- In a separate small bowl, make the cinnamon/sugar topping by stirring together the sugar and cinnamon. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon and nutmeg. Work in the butter just until the mixture is unevenly crumbly. 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.* Pat/roll it into an 8" to 81/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
- Cut the square four times horizontally and four times vertically to create 16 two-inch squares (see video below). Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel.** Once cut, generously sprinkle with the cinnamon sugar topping.
- Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together as they will not spread during baking. You should be able to crowd them all onto an 18" x 13" half-sheet pan.
- Bake the scones for 15-18 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles.***
- Make the glaze by stirring together the confectioners' sugar, milk and cinnamon in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) 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.
**Flour your knife each time you make a cut to prevent the dough from sticking to your knife.
***Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again.
Loosely adapted from Sweet Pea’s Kitchen.