Description
Glazed Cinnamon Scones are tender, buttery pastries infused with warm cinnamon and topped with a crunchy sugar sprinkle and sweet vanilla-cinnamon glaze. With a soft interior and golden crust, these cozy breakfast scones are perfect for chilly mornings, brunch spreads, or anytime you crave a bakery-worthy treat at home.
Ingredients
For the Scones:
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2 cups (250 g) all-purpose flour
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1½ tsp (6 g) baking powder
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1 tsp (2.6 g) ground cinnamon
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¼ tsp (1 g) baking soda
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½ tsp (3 g) salt
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½ cup (113 g) cold unsalted butter, cubed
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⅓ cup (67 g) granulated sugar
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1 egg, beaten
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½ cup (120 ml) heavy cream, plus extra for brushing
For the Crunchy Topping:
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2 tbsp (24 g) coarse sugar (e.g., turbinado or raw sugar)
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½ tsp (1.3 g) ground cinnamon
For the Glaze:
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1 cup (120 g) powdered sugar
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½ tsp (1.3 g) ground cinnamon
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1 tbsp (15 ml) milk
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½ tsp (2.5 ml) vanilla extract
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
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Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together sugar, beaten egg, and heavy cream.
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Stir wet ingredients into dry just until combined. Do not overmix.
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Shape dough into a 9–10 inch circle about ½-inch thick on a floured surface. Cut into 8 wedges.
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Transfer scones to baking sheet. Brush tops with cream, then sprinkle with cinnamon-sugar topping.
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Bake for 10–12 minutes or until lightly golden.
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Cool slightly on a wire rack. Mix glaze ingredients until smooth and drizzle over warm scones.
Notes
Cold butter is key for flaky texture.
Don’t overwork the dough to avoid dense scones.
Adjust glaze consistency with more or less milk.
Freeze unglazed scones and reheat before glazing.
Optional: Add raisins or chopped nuts to the dry mix.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American