Name: Cinnamon Scones
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1/3 cup granulated sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons unsalted butter, cold (divided use); 1/2 cup sour cream or plain Greek yogurt; 1 large egg; 1 tablespoon milk; 1 teaspoon pure vanilla extract; 1/2 cup cinnamon chips; For the filling:; 1/3 cup light brown sugar; 1 1/2 teaspoons ground cinnamon; 2 tablespoons cornstarch; For the glaze:; 3 tablespoons unsalted butter, melted; 1 cup powdered sugar; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon ground cinnamon; Pinch of salt; 1 tablespoon milk

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These Cinnamon Scones are a dream come true for cinnamon lovers—tender, buttery, and layered with sweet cinnamon sugar and melty cinnamon chips. Topped with a smooth cinnamon glaze, they strike the perfect balance of spice and sweetness in every bite. Enjoy them warm with a cup of coffee or tea for the ultimate bakery-style treat at home.

Cinnamon Scones

Why You’ll Love This Recipe

Rich cinnamon flavor: With cinnamon chips, a cinnamon-sugar filling, and cinnamon glaze, these scones are full of warm spice.
Tender texture: The perfect crumb thanks to sour cream (or Greek yogurt) and plenty of butter.
Beautifully layered: A unique folding technique adds flavor and structure.
Bakery-style at home: Looks and tastes like it came from a café.
Easy to make: Straightforward steps with no special equipment required.
Freezer-friendly: Great for making ahead.
Perfect for brunch: Impressive yet simple enough for a weekend treat.
Customizable: Swap in add-ins or adjust sweetness to your liking.
Kid-approved: A cinnamon twist on a classic favorite.
Ready in under an hour: Including baking and cooling time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Scone Dough:

⅓ cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
8 tablespoons unsalted butter, cold (divided: 7 tablespoons cut in, 1 tablespoon melted for brushing)
½ cup sour cream or plain Greek yogurt
1 large egg
1 tablespoon milk
1 teaspoon pure vanilla extract
½ cup cinnamon chips

Cinnamon Filling:

⅓ cup light brown sugar
1½ teaspoons ground cinnamon
2 tablespoons cornstarch

Cinnamon Glaze:

3 tablespoons unsalted butter, melted
1 cup powdered sugar
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch of salt
1 tablespoon milk (plus more as needed)

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Prepare the dry ingredients: In a medium bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
Cut in the butter: Melt 1 tablespoon of butter and set aside. Cut the remaining 7 tablespoons of cold butter into the flour mixture using a pastry blender or two knives until it resembles coarse crumbs.
Mix wet ingredients: In a small bowl, whisk sour cream (or yogurt), egg, milk, and vanilla until smooth.
Combine wet and dry: Stir the wet mixture into the dry ingredients using a fork. When the dough begins to come together, fold in the cinnamon chips.
Form the dough: On a floured surface, roll the dough into a 7×14-inch rectangle.
Add the filling: In a small bowl, mix brown sugar, cinnamon, and cornstarch. Brush the rolled-out dough with the reserved melted butter, then sprinkle the filling evenly over the surface, pressing lightly to help it stick.
Fold and shape:
- Fold one short end of the dough toward the center.
- Repeat with the other short end to meet in the middle (like folding a letter).
- Gently shape into a round or rounded square.
Cut into scones: Slice the dough into 8 triangles using a sharp knife or dough blade. Place them 1 inch apart on the baking sheet.
Bake: Bake for 15–17 minutes, or until golden brown. Let cool for 10 minutes before glazing.
Make the glaze: Whisk all glaze ingredients in a small bowl. Adjust consistency by adding milk 1 teaspoon at a time if needed.
Glaze and serve: Drizzle glaze over warm scones and allow to set before serving.

Servings and timing

This recipe makes 8 scones.
Prep time: 20 minutes
Bake time: 15 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Add nuts: Mix in ¼ cup chopped pecans or walnuts for added crunch.
Chocolate twist: Use chocolate chips instead of cinnamon chips.
Pumpkin spice: Replace cinnamon in the filling and glaze with pumpkin spice.
Mini scones: Divide dough into two discs and cut each into 6 smaller scones.
No glaze: Skip the glaze and sprinkle scones with coarse sugar before baking.
Fruity version: Add ¼ cup raisins or dried cranberries with the cinnamon chips.
Spiced sugar topping: Sprinkle cinnamon sugar on top before baking for crunch.

Storage/Reheating

Storage:
Store scones in an airtight container at room temperature for up to 3 days.

Reheating:
Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to refresh texture.

Freezing:
Freeze unbaked scones on a tray, then transfer to a container. Bake from frozen, adding 2–3 extra minutes. Or freeze baked scones without glaze for up to 2 months and glaze after reheating.

FAQs

What are cinnamon chips?

Cinnamon chips are baking chips made with real cinnamon. They melt slightly during baking and give a sweet, spicy burst of flavor in each bite.

Can I make these without cinnamon chips?

Yes, you can omit them or replace with chocolate chips, raisins, or chopped nuts.

Why is my dough sticky?

That’s normal at first. The dough becomes easier to handle as you press it together and roll it out.

Can I use a food processor instead of a pastry blender?

Yes, pulse the butter into the flour mixture until crumbly—just don’t overmix.

Can I make the dough ahead of time?

Yes, shape and chill the scones overnight, then bake fresh in the morning.

How do I know when the scones are done?

They should be lightly golden on top and firm to the touch. The bottoms will be slightly browned.

Is it better to use sour cream or Greek yogurt?

Either works. Sour cream gives a richer flavor, while Greek yogurt adds a slight tang.

Can I skip the glaze?

Yes, the scones are sweet enough without it, especially with the cinnamon filling.

Can I make them dairy-free?

Use plant-based butter and a dairy-free yogurt alternative. Choose a glaze-friendly dairy-free milk.

What flour works best?

All-purpose flour is ideal for this recipe. Avoid substituting without adjusting the moisture and texture.

Conclusion

Cinnamon Scones are a delicious blend of buttery, flaky texture and warm spice, perfect for breakfast, brunch, or a sweet afternoon treat. With layers of cinnamon-sugar filling, bursts of cinnamon chips, and a silky glaze, these scones are bakery-quality without the fuss. Easy to make and even easier to love, they’re sure to become a regular in your baking rotation.