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These tender and moist Cinnamon Scones are complete with a tangy cream cheese glaze and packed with bursts of aromatic cinnamon chips! Soft and warming, they are perfect for any time of day.

Cinnamon scone on a blue background.

If I might be so bold as to say that these Cinnamon Chip Scones taste like the best cinnamon rolls without all the work! These scones have, what I like to consider, my signature scone texture. Meaning, like my Chocolate Chip Scones they are soft, tender and moist, but the perfect amount of dense. Never cakey! 

Lean into the Fall vibe with a smear of apple butter on a cinnamon scone in one hand, and a copycat Starbucks brown sugar shaken espresso in the other! Much like my pumpkin coffee cake, this easy soft scone recipe will fulfill all your breakfast, brunch, and dessert desires. The only thing easier would be the viral tiktok cinnamon rolls!

Why you will love these homemade scones:

  • Soft, tender texture. Cutting the butter in completely to the dry ingredients is the very best way to get non-cakey, soft, moist scones every single time. The signature ‘British scone texture’ is one of my favorite areas of expertise!
  • Aromatic cinnamon flavor with a tangy finish. Using cinnamon chips in your scones and finishing them off with a cream cheese glaze is the absolute best combo to make intensely flavorful and addictive cinnamon scones. 
  • Easy to make. I take you through all the details so you will be making scones as effortlessly as a pro, and better than Starbucks or Panera to boot!
Cinnamon scone handheld with cinnamon chips visible.
Spiced Apple Scones Cracked Top
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What are scones?

Scones are a type of quick bread similar in texture to Irish soda bread. They use just enough heavy cream to hold the dough together, which makes them more dense than a biscuit. They can be sweet or savory and are delightful for breakfast, tea or as a dessert.

What is the secret to making good scones?

  • Cut your cold butter completely into the dry ingredients. This helps shorten the gluten strands in the flour, and is the most effective way to get the best scone texture. Years of testing and making giant batches at restaurants has proven to me that this makes the most tender and moist scones. 
  • Finish kneading the dough by hand. Gently fold in your cinnamon chips by hand. This helps to make sure you don’t overwork the dough, and also lets you keep track of evenly distributing the cinnamon chips. 
  • Do not overbake your scones. Bake the scones until they are golden around the edges and when the fattest part offers some resistance when lightly touched. You can also insert a cake tester, and it should come out clean. No dry scones here!

Ingredients

  • All-purpose flour: All-purpose flour has just the right amount of gluten to make a flaky texture that is not tough.
  • Sugar: I use granulated sugar because of flavor, but also because it retains moisture, improves texture, and maintains stability.
  • Baking Powder: Double acting baking powder reacts instantly when mixed with an acid. It reacts a second time when heated. Because the baking powder is double acting, it has a slower, more stable rise than baking soda alone. This will also allow you to make the scones ahead and freeze.
  • Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Butter is integral because it shortens the gluten strands as it coats them during the mixing process. This keeps them from forming a strong network that would lead to overly tough scones.
  • Whole Egg: The eggs are here to add fat, moisture and leavening. The fat from the yolk adds richness and helps keep the scones moist. Eggs are one of the primary liquid ingredients, which help hold the scones together without developing too much gluten in the flour.
  • Heavy Cream: Heavy cream adds just enough liquid to make a moist, tender scone. It also comes with fat to add to the flavor and texture. Heavy cream and eggs provide the only real moisture for the dough.
  • Cinnamon Chips: I use Hershey’s cinnamon chips because they have the most natural flavor. They don’t taste waxy or fake and they incorporate and bake beautifully. Cinnamon chips also allow you to make cinnamon sugar scones that are not too sweet. 
  • Cream Cheese: I use original Philadelphia Cream Cheese for all my baked goods, including buttercreams and the glazes for glazed scones. I also use full fat though reduced fat can be substituted. 
  • Milk
  • Confectioner’s Sugar
  • Cinnamon
  • Vanilla Extract
  • Kosher Salt

See the recipe card for full information on ingredients and quantities.

Variations & Substitutions

  • Make a different glaze: You could go triple cinnamon and add some cinnamon to your glaze, like I do with the frosting on these Sprinkles Triple Cinnamon Cupcakes. Or, you could steal the maple syrup glaze from my Maple Pound Cake Recipe!  I see you chocolate-lovers, yes there is a Chocolate Fudge Glaze option as well!
  • Add fruit: My Easy Apple Pie and Spiced Apple Scone recipes would be a great place to find inspiration for an apple cinnamon swirl scone! Raisin Scones, Blueberry Scones, Strawberry Lemon Scones…there are so many possibilities.
  • Use chocolate or butterscotch chips instead: No cinnamon chips? No problem! Go in a completely different direction and replace the cinnamon chips with butterscotch chips or make chocolate chip scones.
  • The truth about heavy cream: Heavy cream is a miracle ingredient. Together with the eggs, it provides all the moisture needed to make the dough. It adds fat which helps make the scones tender and keeps them moist. You can substitute half and half, but not milk, without serious textural repercussions.

How to Make the Best Cinnamon Scones

Further details and measurements for perfect cinnamon chip scones can be found in the recipe card below!

Make the scone dough:

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, cinnamon, and baking powder. Mix the dry ingredients with the paddle or by hand just enough to distribute the ingredients. 

Step 2: Add cold butter and mix on low to cut it in. Continue to mix until the butter is no longer visible and the mixture resembles wet sand. 

Cutting cold, cubed butter completely into the dry ingredients will help cut the gluten strands. This helps you to keep the scones tender!

Step 3: While the butter is being cut in, combine the cream, egg, and vanilla in another bowl with an immersion blender. If you don’t have an immersion blender you can use a whisk. Blend the cream mixture until it is smooth.

Mixing the wet ingredients separately before adding them allows for quick incorporation so you don’t over-develop the gluten in your dough.

Step 4: With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.

Step 5: Dump the dough out onto a dry surface and knead it together (gently, with love!). 

Step 6: Once only a few visible dry spots remain in the dough, gently fold in the cinnamon chips.

I like to reserve some of my cinnamon chips to distribute more evenly in the cut dough just prior to baking. This also ensures everyone gets some cinnamon bursts in every bite!

Portion and chill dough:

Step 7: Press the dough out into a rectangle of about a ½ inch thickness. Using a bench scraper or pastry cutter, cut the dough into 3.5 inch strips, and then each strip into squares. Cut each square in half on a diagonal to form a triangle. Place triangles onto a parchment lined baking sheet.

Step 8: Chill the dough completely before baking. This will take around 2 hours. You can also wrap it very well and freeze it. It is entirely possible to bake these from frozen!

Bake scones:

Step 9: Preheat the oven to 325°F. Brush scones with heavy cream.

The heavy cream is there right before baking to get a beautiful finish to your scones and lock in their moisture.

Step 10: Bake scones in the preheated oven for 18-20 minutes (for 3 1/2-inch scones) or until golden brown, puffed, and the centers provide a little resistance when touched gently. Cool completely on baking sheets.

Make glaze & assemble:  

Step 11: Whisk all ingredients together, cover with plastic wrap until ready to use.

Step 12: After scones have cooled, glaze them to your heart’s content! The glaze might need a little extra whisk before application.

Cinnamon scone with a cream cheese glaze on top.

Chef Lindsey’s Recipe Tip

Whisk together all the wet ingredients separately from the dry. In large batches I use an immersion blender but a whisk does the job just fine here! Less mixing after the addition of wet ingredients means more tender baked goods.

Frequently Asked Questions

How do you store leftover scones?

Store wrapped at room temperature for 3 days, refrigerated for a week or frozen for up to 3 months. I prefer to freeze the cut dough and bake them as they are needed. Bake from frozen in a warm oven at 325°F convection or 350°F regular.

Should butter be hard or soft for scones?

Butter should be cubed and cold (hard) for scones so as to coat the gluten proteins and make it more difficult for them to form a strong gluten network. This is a tender scone texture. A strong gluten network leads to overly tough scones.

How do you make these scones ahead?

If you prepare the dough as directed, and wrap them well, they will last for 3 months in the freezer as pre-cut dough. Once you have your frozen dough, precise bake time will depend on the thickness of the scone and the size. It will likely take around  22-25 minutes at 325°F convection or 350°F regular.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Cinnamon scones with a cream cheese glaze on dark gray surface.
5 from 2 ratings

Cinnamon Scones

These Cinnamon Scones with Cream Cheese Glaze are tender, moist cinnamon scones filled with cinnamon chips and topped with the most delicious cream cheese glaze!
Prep: 20 minutes
Cook: 15 minutes
Chill Time: 1 hour
Total: 1 hour 35 minutes
Servings: 13 Scones

Ingredients 
 

For the Scones:

Cream Cheese Scone Glaze:

Instructions 

Make the scone dough:

  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, cinnamon, and baking powder. Mix the dry ingredients with the paddle or by hand just enough to distribute the ingredients.
  • Add cold butter and mix on low to cut it in. Continue to mix until the butter is no longer visible and the mixture resembles wet sand.
  • While the butter is being cut in, combine the cream, egg, and vanilla in another bowl with an immersion blender. If you don’t have an immersion blender you can use a whisk. Blend the cream mixture until it is smooth.
  • With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.
  • Dump the dough out onto a dry surface and knead it together (gently, with love!).
  • Once only a few visible dry spots remain in the dough, gently fold in the cinnamon chips.

Portion and chill dough:

  • Press the dough out into a rectangle of about a ½ inch thickness. Using a bench scraper or pastry cutter, cut the dough into 3.5 inch strips, and then each strip into squares. Cut each square in half on a diagonal to form a triangle. Place triangles onto a parchment lined baking sheet.
  • Chill the dough completely before baking. This will take around 2 hours. You can also wrap it very well and freeze it. It is entirely possible to bake these from frozen!

Bake scones:

  • Preheat the oven to 325°F. Brush scones with heavy cream.
  • Bake scones in the preheated oven for 18-20 minutes (for 3 1/2-inch scones) or until golden brown, puffed, and the centers provide a little resistance when touched gently. Cool completely on baking sheets.

Make glaze & assemble: 

  • Whisk all glaze ingredients together, cover with plastic wrap until ready to use.
  • After scones have cooled, glaze them to your heart's content! The glaze might need a little extra whisk before application.

Video

Notes

Flavor Tips– I only use Hershey’s Cinnamon Chips for my baking. They have a far superior flavor that doesn’t taste fake. No, I am not getting any money for saying so. They are just the best!

Technique – Cutting cold, cubed butter completely into the dry ingredients will cut the gluten strands and limit their ability to create a strong network. A strong gluten network would make a tough scone.

Storage – Store wrapped at room temperature for 3 days, refrigerated for a week or frozen for up to 3 months. I prefer to freeze the cut dough and bake them as they are needed. Bake from frozen in a warm oven at 325°F convection or 350°F regular.

Nutrition

Calories: 534kcal | Carbohydrates: 80g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 364mg | Potassium: 93mg | Fiber: 1g | Sugar: 46g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Course: Breakfast, Snack
Cuisine: British
Calories: 534
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Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed scones recipes!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating




2 Comments

  1. 5 stars
    Found your video first and so happy I made these. They are DELISH!!! I actually made my own cinnamon chips because the stores didn’t have any, but I’m absolutely making these as much as possible from here on out