Description
These tender Cinnamon Scones are filled with warm cinnamon flavor from cinnamon chips and a cinnamon-sugar filling, then topped with a sweet glaze. Perfect for breakfast, brunch, or a cozy afternoon treat!
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
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together granulated sugar, flour, baking powder, baking soda, and salt.
- Melt 1 tablespoon of the butter and set aside. Cut remaining 7 tablespoons of cold butter into the flour mixture using a pastry cutter or two knives until it resembles coarse meal.
- In a small bowl, whisk together sour cream or yogurt, egg, milk, and vanilla until smooth.
- Stir the wet mixture into the flour mixture until dough begins to form. Add cinnamon chips and mix until large clumps form. Use your hands to form the dough into a ball.
- On a lightly floured surface, roll the dough into a 7×14-inch rectangle.
- In a small bowl, mix the filling ingredients. Brush melted butter over the dough, sprinkle filling evenly, and gently press it down.
- Fold one short side of the rectangle to the center, then fold the other side over to meet in the center. Shape into a rough circle or rounded square.
- Cut into 8 triangles and place them 1 inch apart on the prepared baking sheet.
- Bake for 15–17 minutes, until golden. Cool on a wire rack for 10 minutes.
- While scones cool, whisk glaze ingredients in a small bowl. Adjust milk as needed for desired consistency. Drizzle glaze over scones and let set before serving.
Notes
- Store scones in an airtight container at room temperature for up to 3 days.
- Use a dough blade to help with folding if needed.
- For extra flavor, add a pinch of nutmeg or a splash of maple extract to the glaze.
Nutrition
- Serving Size: 1 scone
- Calories: 507
- Sugar: 42g
- Sodium: 287mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 71mg
