Cinnamon Scones Recipe
Bakery-style cinnamon scones are easier to make at home than you might think. With cold butter, gentle mixing, and a simple glaze,these bake up tender, flaky, and full of cozy cinnamon flavor.
Servings: 8 scones
Calories: 290kcal
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup whole wheat flour
- ½ cup brown sugar
- 1 Tablespoon baking powder
- 1-½ teaspoons cinnamon
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- 1 ½ cups + 1 Tablespoon whole milk, divided
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- ½ cup confectioner's sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon whole milk
- pinch of salt
Instructions
Make the Scones
- Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
- In a medium bowl, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt, and whisk to combine.
- Use a pastry cutter, fork, or your hands to press and squish the butter into the dry mixture, until it resembles pea-sized crumbs.
- Add vanilla extract and 1 cup of milk, and stir just until dough comes together. If dough is still really dry, add more milk 1 Tablespoon at a time (you want dough that is tacky, slightly sticky, and not dry).
- Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the paper-lined counter and use your hands to bring it together.
- Lightly dust the top of the dough with flour and use a rolling pin to roll out your dough to make a 9-inch circle. Use a sharp knife and cut dough into 8 wedges.
- Place wedges onto parchment-lined baking sheet and brush with 1 tablespoon of milk. Bake for 20 minutes, or until lightly golden. Transfer scones to a cooling rack.
Make the Cinnamon Icing
- In a small bowl, stir together the confectioner's sugar, cinnamon, vanilla extract, milk, and salt. Drizzle over scones after they have cooled for at least 15 minutes. Serve warm or at room temperature.
Notes
- Start with very cold butter. Warm butter blends too easily into the dough and can prevent the scones from baking up flaky.
- Mix the dough just until combined (it will still look shaggy). Over-mixing develops too much gluten and can make the scones tough.
- Do not over-flour the dough. A slightly tacky dough is normal and usually leads to a more tender result.
- Chill the shaped scones before baking if your kitchen is warm or the dough has softened.
Nutrition
Calories: 290kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 311mg | Potassium: 79mg | Fiber: 2g | Sugar: 14g | Vitamin A: 359IU | Vitamin C: 0.01mg | Calcium: 115mg | Iron: 2mg
