Save Nothing wakes up a sleepy morning quite like the scent of cinnamon wafting from the kitchen. These cinnamon sugar scones are everything a cozy breakfast should be melt-in-your-mouth soft inside with a sparkling, buttery crust and a ribbon of cinnamon sugar in every bite. They are perfect for lazy weekends or baking with kids and are always gone before the coffee pot is empty.
I started baking these on chilly Saturday mornings to fill the house with warmth. Now we always keep a stash in the freezer for impromptu brunch or when friends stop by for coffee.
Ingredients
- All-purpose flour: gives the scones a delicate crumb. Choose a high-quality unbleached flour for best results.
- Granulated sugar: sweetens and helps the tops crisp up. Fine sugar gives the best crust.
- Baking powder: lifts the dough for that signature scone tenderness. Make sure it is fresh for full rise.
- Salt: balances and highlights the buttery flavor. A fine sea salt yields even distribution.
- Ground cinnamon: warms the dough and filling use the freshest spice for the most aromatic results.
- Unsalted butter: keeps the scones flaky and rich. Start with very cold butter cut into even cubes.
- Heavy cream: brings moistness and a tender texture. Real cream makes a big difference in flavor.
- Large egg: helps bind the dough and adds richness. Go for farm-fresh if you can.
- Vanilla extract: gives depth to both the dough and the aromatic filling. Pure vanilla really shines here.
- Brown sugar: brings a deep caramel note to the cinnamon swirl. Fresh soft brown sugar is ideal.
- Extra granulated sugar: tops the scones for a sparkly finish and a crisp bite. Coarse or sanding sugar is especially nice.
Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit to ensure it is piping hot. Line a baking sheet with parchment for easy cleanup and an even bake.
- Mix Dry Ingredients:
- In a large mixing bowl use a whisk to combine the flour granulated sugar baking powder salt and cinnamon. Whisk for a full minute so every bite tastes consistent.
- Cut in the Butter:
- Add your very cold cubed butter to the bowl. Using a pastry cutter or your fingertips pinch and rub the butter into the flour until it forms crumbly chunks about the size of peas. These will create buttery pockets when baked.
- Add Wet Ingredients:
- In a separate bowl vigorously whisk the heavy cream egg and vanilla extract together. Pour this mixture into the dry ingredients. With a spatula gently fold to combine just until there are no big flour patches. The dough should look shaggy and rough.
- Make Cinnamon Filling:
- In a small bowl stir together the brown sugar and cinnamon until fully mixed. This will become the sweet swirl inside your scones.
- Shape the Dough:
- On a lightly floured surface tip out the dough. Pat or roll it into a rectangle about ten by six inches. Do not overwork the dough to keep it tender.
- Add Cinnamon Sugar Swirl:
- Sprinkle your brown sugar cinnamon mixture evenly across the surface of the dough leaving a little margin at the edges to prevent spillage.
- Fold and Shape:
- Fold the dough into thirds as if folding a letter. Press it gently into a seven-inch round about one inch thick to help define the beautiful layers.
- Cut into Wedges:
- With a sharp knife or bench scraper cut the circle into eight equal triangles. Place each scone spaced apart on your prepared baking sheet.
- Finish with Cream and Sugar:
- Brush the tops of the scones with a touch of heavy cream. Sprinkle generously with granulated sugar or coarse sugar for a shiny crisp crust.
- Bake to Golden Perfection:
- Slide the sheet into the hot oven. Bake for sixteen to eighteen minutes until the scones are golden brown on top and smell irresistible. Cool on a wire rack so they are warm but set before serving.
Save My favorite part of this recipe is swirling the dough with cinnamon sugar. The best days are when the whole family gets involved patting dough and trying (unsuccessfully) to sneak a pinch of cinnamon filling.
Storage Tips
Let scones cool completely then store them in an airtight container at room temperature for up to two days. For longer storage freeze in a single layer then transfer to freezer bags. I pop them in the oven straight from the freezer for a freshly baked flavor.
Ingredient Substitutions
If you are dairy free use plant based butter and coconut cream or a rich non dairy creamer. Coconut sugar makes a lovely swap for brown sugar. For a gluten free version use a cup for cup gluten free flour blend but check that your baking powder is gluten free too.
Serving Suggestions
Serve warm with a pat of butter a dollop of Greek yogurt or a drizzle of simple glaze made from powdered sugar and cream. These scones also pair beautifully with fruit preserves like raspberry or apricot and a hot cup of English breakfast tea.
Cultural and Historical Context
Scones began as humble Scottish fare but have become a staple of British and American teatime. Cinnamon sugar is a beloved American twist invoking the flavors of cinnamon toast Sundays and classic bakery nostalgia. Scones like these are endlessly adaptable which is why you will find a version at nearly every coffee shop and bake sale.
Seasonal Adaptations
Swap the cinnamon or add supporting spices like nutmeg or cardamom in winter. Fold in diced apples or pears for an autumnal twist. Refresh with a lemon sugar topping in spring or summer for a bright citrus zing.
Success Stories
Friends who claimed they had never made scones before have sent me photos of golden crowns after trying this recipe. It is one of those forgiving bakes that encourages creativity. One family friend now makes chocolate chip and cinnamon scones for every holiday breakfast as a new tradition.
Freezer Meal Conversion
Before baking place shaped raw scones on a tray and freeze until solid. Store in a bag in the freezer. Bake from frozen adding an extra two to three minutes to the bake time. Your future self will thank you for this shortcut to a warm bakery treat.
Save Bake with confidence this recipe is a go-to for a reason. You can freeze either before or after baking. A simple glaze puts them over the top but is not required.
Recipe FAQ Section
- → What is the texture of these scones?
They are tender and fluffy on the inside, with a crisp, sugary crust on top.
- → Can I use a different sugar for the topping?
Yes, coconut sugar or turbinado sugar can be swapped in for a unique twist.
- → How do I prevent scones from being dry?
Be careful not to overmix the dough and use cold butter for maximum tenderness.
- → What can I serve with cinnamon sugar scones?
Pair them with clotted cream, fresh fruit, or a drizzle of simple glaze for extra flavor.
- → Can these scones be made ahead?
Yes, they keep well for a day. Warm briefly before serving for best taste and texture.
- → Are the scones vegetarian?
Yes, made with dairy and egg, but no meat.