Cinnamon Scones
These cinnamon scones use cold butter cut into seasoned dry ingredients and real cinnamon chips for warm, layered flavor in every bite. The dough is chilled before baking to ensure a flaky, tender crumb that holds its shape. A simple cream cheese glaze finishes each scone with just enough sweetness.
Servings: 13 Scones
Ingredients
Scones
- 4 ⅓ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1½ teaspoons baking powder
- 13½ tablespoons unsalted butter cold, cubed
- 2 teaspoons vanilla extract
- 2½ eggs
- ¾ cup heavy cream
- 1½ cups cinnamon chips
Cream Cheese Glaze
- heavy cream for brushing
- 2 ounces cream cheese softened
- 1⅔ cups confectioners' sugar
- 2 tablespoons milk
Instructions
- Combine flour, sugar, salt, cinnamon, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to distribute the dry ingredients.
- Add the cold cubed butter and mix on low until the butter is no longer visible and the mixture resembles wet sand.
- In a separate bowl, combine the heavy cream, eggs, and vanilla using an immersion blender or whisk until smooth. With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost combined.
- Turn the dough out onto a dry surface and knead gently until only a few dry spots remain. Fold in the cinnamon chips.
- Press the dough into a rectangle about ½ inch thick. Cut into circles using a cookie cutter. Place on a parchment-lined baking sheet.
- Chill the cut scones completely before baking, about 2 hours. Scones can also be frozen solid and baked directly from frozen.
- Preheat the oven to 325°F. Brush the scones with heavy cream and bake for 18 to 20 minutes, until golden brown, puffed, and the centers offer a little resistance when pressed gently. Cool completely on the baking sheet.
- Whisk together the softened cream cheese, confectioners' sugar, and milk until smooth. Cover with plastic wrap until ready to use, then whisk again briefly before glazing the cooled scones.
Video
Notes
Yield: 13 scones.
Doneness Cue: Scones are done when golden brown, visibly puffed, and the centers push back with light resistance when touched.
Storage: Store baked scones wrapped at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
Make Ahead: Cut unbaked scones can be frozen solid, then transferred to a sealed bag and baked directly from frozen with a few extra minutes added to the bake time.
Doneness Cue: Scones are done when golden brown, visibly puffed, and the centers push back with light resistance when touched.
Storage: Store baked scones wrapped at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
Make Ahead: Cut unbaked scones can be frozen solid, then transferred to a sealed bag and baked directly from frozen with a few extra minutes added to the bake time.
Nutrition
Calories: 516kcal | Carbohydrates: 78g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 248mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 695IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg