Irresistibly Fluffy Cinnamon Scones with Sweet Vanilla Glaze: Your Go-To Recipe
Indulge in these delightful Cinnamon Scones – incredibly moist, richly buttery, and wonderfully tender. Each scone is bursting with warm cinnamon flavor and crowned with a luscious sweet vanilla glaze, reminiscent of your favorite cinnamon rolls in an easier-to-make scone form!
There’s something truly magical about the aroma of cinnamon baking in the kitchen. For many, Cinnamon Rolls are the ultimate special occasion breakfast, offering that irresistible combination of butter, brown sugar, and spice. But what if you could capture that same comforting flavor profile in a quicker, equally satisfying treat? Enter these spectacular Cinnamon Scones! After falling completely in love with making my Chocolate Chip Scones, it was only a matter of time before I experimented with a cinnamon-infused version, and I’m thrilled to share this recipe that truly delivers.
Forget everything you think you know about dry, crumbly scones often found in cafes. When made correctly, scones are a revelation: perfectly tender, wonderfully moist, and utterly delicious. This recipe guarantees that perfect texture, elevating your scone experience. And the generous topping of a sweet vanilla glaze? That’s the finishing touch that transforms these simple scones into an extraordinary breakfast or brunch centerpiece.
Unlocking the Secret to Perfectly Moist & Fluffy Scones
Creating truly excellent scones isn’t difficult, but it does hinge on a few critical techniques. Master these, and you’ll consistently bake scones that are far superior to most store-bought varieties. Here are the secrets to achieving that desired tender crumb and flaky texture:
- Keep Your Butter COLD: This is arguably the most important rule for scone success. Cold butter creates pockets of steam as it melts in the hot oven, which is what gives scones (and biscuits) their incredible lift and flaky layers. I highly recommend using a box grater to quickly grate frozen or very cold butter into your flour mixture. This ensures the butter is distributed evenly in small pieces, maximizing its impact. Once grated, pop the butter-flour mixture back into the fridge or even the freezer for a few minutes to ensure it remains super cold before adding liquid. I also recommend chilling the formed scone dough again before baking while your oven preheats – some bakers even freeze them for 10-15 minutes! The colder the butter, the better the scone.
- Do Not Overwork The Dough: This is another huge key, similar to making my Easy Biscuit Recipe. Overworking the dough develops the gluten, leading to a tough, dense scone rather than a light and tender one. When you combine the wet and dry ingredients, mix just until everything is moistened and barely comes together. A few dry streaks are perfectly fine – resist the urge to keep mixing until perfectly smooth. Gentle handling is the name of the game here. The less you work the dough, the more they will rise, and the more tender and flaky they will be.
- High-Quality Ingredients: While not a “secret technique,” using fresh, good-quality ingredients makes a noticeable difference. Fresh baking powder ensures a good rise, and quality butter contributes to a richer flavor.
- Don’t Skimp on the Cream: Heavy cream is crucial for moisture and richness in scones. It provides a luxurious texture that milk alone can’t replicate.
- Proper Oven Temperature: A hot oven (usually around 400°F or 200°C) is essential. The high heat helps the butter melt quickly and create steam, promoting a rapid rise and a golden-brown crust.
Essential Ingredients for Cinnamon Scones
Gathering your ingredients before you start is key to a smooth baking process. For these Cinnamon Scones, you’ll need a combination of pantry staples and fresh dairy. Remember to scroll to the bottom of the post for the FULL PRINTABLE recipe card with precise measurements.
- All-Purpose Flour: The base of our scones.
- Granulated Sugar: For sweetness in the scone dough.
- Baking Powder: Our leavening agent, ensuring a good rise. Make sure it’s fresh!
- Cinnamon: The star spice, bringing warmth and flavor.
- Salt: Balances the sweetness and enhances other flavors.
- Cold Butter: Unsalted is preferred, cut into small pieces or grated and kept very cold.
- Heavy Cream: Essential for rich flavor and tender texture. Keep it cold!
- Brown Sugar: Adds depth and a molasses note, especially in the liquid mixture and topping.
- Egg: Helps bind the dough and adds richness.
- Vanilla Extract: A touch of vanilla complements the cinnamon beautifully.
Step-by-Step Guide: Crafting Your Perfect Cinnamon Scones
Making these cinnamon scones is a straightforward process, even for beginner bakers. Just follow these steps carefully, paying attention to the details, and you’ll be rewarded with a batch of heavenly, homemade scones.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Ensure they are thoroughly blended to distribute the leavening and spices evenly.
- Prepare your cold butter. Using a box grater is an excellent method for incorporating butter into scone dough, as it creates small, uniform pieces that are easy to work with and melt perfectly in the oven. Grate the 1/2 cup of very cold butter directly into the flour mixture. If your butter starts to soften, place the bowl in the freezer for 5-10 minutes to firm it up again.
- Using a pastry cutter or your fingertips, quickly cut the cold butter into the flour mixture. Work until the mixture resembles coarse meal with some pea-sized crumbs of butter remaining. Avoid overmixing! Once combined, place the bowl in the fridge to keep everything chilled while you prepare the wet ingredients.
- In a separate medium bowl, whisk together the cold heavy cream, brown sugar, large egg, and vanilla extract until the mixture is smooth and well combined. The brown sugar should dissolve mostly.
- Pour the heavy cream mixture into the chilled flour-butter mixture. Gently mix with a spoon or spatula until everything just appears to be blended and moist. The dough will be shaggy, and a few dry spots are perfectly acceptable. Remember, minimal mixing is key here!
- Turn the shaggy dough out onto a lightly floured surface. Use your hands to gently gather the dough and form it into a ball. If the dough is too sticky to handle, add a tiny bit more flour (a teaspoon at a time). If it seems too dry and isn’t coming together, add a tablespoon more of heavy cream. Once you have a cohesive ball, gently press it into an 8-inch disk, about 1 inch thick. Aim for an even thickness for uniform baking.
- Using a sharp knife or a bench scraper, cut the 8-inch disk into 8 equal wedges, just like cutting a pizza.
- Carefully transfer the scone wedges onto a baking sheet lined with parchment paper. Lightly brush the tops of the scones with the remaining tablespoon of heavy cream.
- In a small separate bowl, mix together the granulated sugar, brown sugar, and cinnamon for the topping. Generously sprinkle this mixture over the top of each scone. This adds an extra layer of cinnamon sweetness and a beautiful caramelized crunch. Place the baking sheet with the prepared scones into the fridge for at least 15 minutes while your oven preheats to 400°F (200°C). Chilling them again helps maintain their shape and flakiness.
- Bake the scones in the preheated oven for 20-22 minutes, or until the edges are golden brown and the tops are lightly browned and firm to the touch. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly more.
- While the scones are cooling, prepare the sweet vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, drizzle-able consistency. If it’s too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
- Once the scones are slightly cooled (warm, but not piping hot), generously drizzle the vanilla glaze over each one. Serve immediately and enjoy the warm, buttery, cinnamon goodness!
Storage and Freezing Tips for Cinnamon Scones
These Cinnamon Scones are truly at their best when served fresh, ideally on the day they are made. The tender texture and warm spices are most pronounced right out of the oven.
For any leftovers, you can store them in an airtight container at room temperature for up to 2 days. To refresh them, a quick 10-15 seconds in the microwave or a few minutes in a warm oven can bring back some of their fresh-baked appeal. You might want to re-glaze them if the icing has been absorbed.
Freezing for Future Enjoyment
Scones freeze wonderfully, making them an excellent candidate for meal prep or having a quick breakfast on hand. You have two main options for freezing:
- Freezing Unbaked Scones: This is my preferred method for the freshest taste later. After you’ve shaped and cut the scone wedges (and applied the cinnamon-sugar topping), arrange them on a baking sheet, ensuring they don’t touch. Freeze them solid for 1-2 hours. Once completely frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month. When you’re ready to bake, remove the desired number of scones from the freezer and let them thaw on the counter for 1-2 hours (or overnight in the fridge). Brush with a little heavy cream and bake as directed in the recipe, adding a couple of extra minutes to the baking time if needed, or bake directly from frozen (adding about 5-10 minutes to the bake time and ensuring they are fully cooked through).
- Freezing Already Baked Scones: If you’ve baked too many, you can also freeze the finished scones (preferably before glazing, or glaze after thawing). Allow them to cool completely. Arrange them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month. To enjoy, simply remove them from the freezer and let them thaw at room temperature for several hours or overnight. You can warm them gently in the microwave or a low oven before serving, and then drizzle with fresh glaze if desired.
Exciting Recipe Variations to Try
While these Cinnamon Scones are perfect as they are, don’t hesitate to get creative with variations to suit your taste or what you have on hand. Scones are wonderfully adaptable!
- Add Cinnamon Chips: For an extra boost of cinnamon flavor and delightful texture, fold in about 1 cup of cinnamon chips when you add the heavy cream mixture to the dry ingredients. These melt slightly when baked, creating gooey pockets of spice. You could also try white chocolate chips for a different twist.
- Spice Up the Icing! The vanilla glaze is classic, but you can easily customize it.
- **Cinnamon Glaze:** Add a pinch (1/4 teaspoon) of ground cinnamon to your vanilla glaze mixture for an even more intense cinnamon experience.
- **Coffee Icing:** For a delightful pairing, substitute a little bit of strong leftover brewed coffee in place of some or all of the milk in the glaze. The subtle coffee flavor beautifully complements the cinnamon – after all, what goes better with a cinnamon-inspired treat than a good cup of coffee?
- **Lemon Glaze:** A bright lemon glaze can offer a lovely contrast. Whisk in 1-2 teaspoons of fresh lemon juice and a teaspoon of lemon zest into your powdered sugar.
- **Cream Cheese Glaze:** For an even richer, tangier icing, mix 2 oz softened cream cheese with 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract.
- Nutty Additions: Fold in 1/2 cup of chopped toasted pecans or walnuts with the dry ingredients for a delightful crunch and nutty flavor.
- Dried Fruit Infusion: Add 1/2 cup of golden raisins, dried cranberries, or finely diced dried apples to the dough for a touch of fruity sweetness.
- Spice Medley: Experiment with other warm spices! A pinch of nutmeg, cardamom, or even a tiny bit of ground cloves can enhance the cinnamon flavor profile.
Cinnamon scones are such a fantastic idea for a special weekend brunch, a delightful afternoon snack with your favorite tea or coffee, or even a quick treat any day of the week. If you’re a fan of cinnamon, these are an absolute must-try! And trust me, making scones from scratch is much easier than you might imagine. With these tips and the detailed recipe, you’ll be baking scones that are softer, flakier, and more flavorful than any coffee shop offering you’ve ever tasted.
More Tasty Breakfast & Brunch Recipes to Savor
If you loved these Cinnamon Scones, you’ll definitely want to explore more delicious ways to start your day. From pancakes to muffins, here are some other breakfast recipes that are sure to become family favorites:
- Cinnamon Roll Pancakes
- Monkey Bread Muffins
- Cinnamon Roll Muffins
- Sourdough French Toast
- Chocolate Chip Coffee Cake
Cinnamon Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 2/3 cup heavy cream
- 1/2 cup brown sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
Topping
- 1 Tablespoons heavy cream
- 1 Tablespoon granulated sugar
- 1 Tablespoon brown sugar
- 1/4 teaspoon cinnamon
Icing
- 1 cup powdered sugar
- 1 Tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- In a large bowl mix together the flour, sugar, baking powder, cinnamon and salt until it is well blended.2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 Tablespoon baking powder, 2 teaspoon cinnamon, 1/2 teaspoon salt
- Use a box grater to grate your butter. You can put this in the freezer for a few minutes after it is grated to get it nice and cold again.1/2 cup cold butter
- Add butter to the flour mixture and use a pastry cutter to cut in the butter and have the mixture come together with pea-sized crumbs. Place in the fridge while you measure the next ingredients.
- In a separate bowl whisk together 2/3 cup heavy cream, brown sugar, egg and vanilla until nice and smooth.2/3 cup heavy cream, 1/2 cup brown sugar, 1 whole large egg, 1 teaspoon vanilla extract
- Pour the heavy cream mixture into the flour mixture and gently mix until everything appears to be blended and moist.
- Turn batter onto a lightly floured surface and use your hands to work the dough into a ball. If it is too sticky add a tiny bit more flour. If it is very dry, add a tablespoon more of heavy cream. Press the ball into an 8-inch disk that is about 1 inch thick.
- Use a sharp knife to cut the disk into 8 wedges.
- Place the wedges onto a lined baking sheet and brush with 1 Tablespoons heavy cream. Mix together sugar, brown sugar and cinnamon for the topping and sprinkle over each scone Put the baking sheet in the fridge for 15 minutes while you preheat the oven.1 Tablespoons heavy cream, 1 Tablespoon granulated sugar, 1 Tablespoon brown sugar, 1/4 teaspoon cinnamon
- Preheat oven to 400º F.
- Bake scones for 20-22 minutes until the edges and top are lightly golden brown. Remove from the oven and let them cool for at least a few minutes.
- Make the icing by mixing the ingredients together until it is smooth and drizzle-able. Add more milk or sugar if necessary to get the right consistency.1 cup powdered sugar, 1 Tablespoon milk, 1/4 teaspoon vanilla extract
- Drizzle icing over scones to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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