Cinnamon Sugar Scones (Print Version)

Buttery scones layered with cinnamon sugar, irresistibly tender and ideal for breakfast or a midday treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Filling

10 - 2 tablespoons granulated sugar
11 - 1 teaspoon ground cinnamon

→ Topping

12 - 1 tablespoon granulated sugar
13 - 1/2 teaspoon ground cinnamon

# How to Make It:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract. Pour this mixture over the flour and butter combination. Gently mix until just combined; avoid overworking the dough.
05 - Turn the dough out onto a lightly floured surface. Pat it into a 9-inch (23 cm) circle, approximately 3/4-inch (2 cm) thick.
06 - In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon designated for the filling. Sprinkle this mixture evenly over the surface of the dough circle.
07 - Gently fold the dough circle in half, then pat it into a 7-inch (18 cm) circle.
08 - Cut the dough circle into 8 equal wedges. Arrange these wedges on the prepared baking sheet.
09 - Brush the tops of the scones with a small amount of heavy cream. In another small bowl, mix the 1 tablespoon of granulated sugar and 1/2 teaspoon of ground cinnamon for the topping, and sprinkle this mixture over the scones.
10 - Bake for 16 to 18 minutes, or until the scones are golden brown. Remove from the oven and allow them to cool slightly before serving.

# Additional Tips::

01 -
  • Uses pantry staples that are probably already in your kitchen
  • Ready in under 35 minutes from start to finish
  • Super tender and flaky thanks to cold butter and cream
  • Bursting with buttery cinnamon flavor in every bite
  • Ideal for breakfast or as an afternoon pick-me-up
02 -
  • These scones are naturally vegetarian and bake up tall and fluffy
  • Perfect for make-ahead breakfasts or brunch because they store well
  • You can swap the heavy cream for buttermilk to give a little extra tang
03 -
  • Work quickly with the butter and keep everything as cool as possible
  • Do not overmix or knead the dough or you will lose that delicate crumb
  • A sharp knife or bench scraper gives clean scone wedges
  • If you want even more sparkle dust with raw sugar before baking

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