Dreamy cinnamon filled and glazed scones! Classic breakfast/brunch treat made with lots of cinnamon. Scones are crunchy of the outside and soft in the inside, perfect with a cup of tea or coffee.
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I have been dreaming of having some cinnamon scones for weeks now. Quite literally, I was waking up in the morning, craving these scones because apparently, I had a dream about them.
My family shared my enthusiasm about these scones and pounced on them with the same zest as I did. Every day after that my little man ran into the kitchen asking for “more cones, more cones!” Took me a few minutes to figure out what “cones” he was talking about. I asked if he wanted “ice cream in a cone,” but that was NOT it. My son refused ice cream in a cone to have a “cone.” That says a lot about my scones to have a 6-year old turn down ice cream for them.
My kid will try pretty anything if it has cinnamon or pumpkin it it. I think he’s learned that chances are pretty good that it will be a tasty treat. He’s actually getting better and better about at least taking a bite and trying something new first, before completely rejecting it. My baby sister didn’t start trying things until she was about 12, so he is way ahead.
If you haven’t tried making scones before, do it immediately! They are super-duper easy and make a tasty companion for a cup of tea and coffee. I made these scones between a playground outing and going out for dinner. We had about an hour in between, so I saw an opportunity and whipped up some delicious cinnamon scones.
They are quick, they are simple, and ever-so-satisfying. And yo wouldn’t imagine the aroma that will fill your hose while the scones are baking!
Glazed Cinnamon Swirled Scones
Ingredients
- 3½ cups all purpose flour
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup cold unsalted butter chopped
- 3/4 cup brown sugar
- 2 cold eggs
- ½ cup low fat buttermilk
- 2 tsp vanilla extract
- 2 to 3 tsp ground cinnamon to roll
- Glaze:
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
- 2 Tbsp heavy whipping cream
Instructions
- Preheat the oven to 375 and line a baking sheet with parchment paper. Grease it lightly.
- Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
- Chop cold butter into small slices and add to dry ingredients. Mix dry ingredients and butter until it looks like coarse crumbs.
- In a small bowl, whisk the eggs, vanilla, sugar and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed. Mix until all combined.
- Sprinkle cinnamon on the surface, take the dough out onto the cinnamon and knead the dough until smooth, folding in onto itself, which will help make the layers. (Add a little more cinnamon if you need to.)
- Pat the dough into a circle that is about 1½ inches thick in the center but thinner on the outer edge. Cut the circle like a pie, into 8 equal pieces.
- Transfer slices of dough onto a baking sheet.
- Bake for about 18-22 minutes, until golden-brown. Take out of the oven.
- Combine powder sugar and cinnamon and whisk in heavy whipping cream. Whisk until glaze is smooth and pour some glaze over the warm scones.
Nutrition
Check out these great recipes from other bloggers:
Vanilla Scones from Stuck on Sweet
Fresh Orange Scones from Sprinkle Some Sugar
Brown Sugar Butter Pecan Scones from The Merchant Baker
Lemon Poppy Seed Scones from Anne’s Noms
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Some More Tasty Recipes From Me:
Salted Caramel Butterscotch Scones
Caroline says
These look wonderful. Quick question. When you say brown sugar would it be light or dark? Thanks in advance.
LyubaB says
It really wont ruin the taste if you use either one so if you have one kind on hand you can use that. Light brown has less molases so if you don’t want as strong a flavor as the dark brown you can use that.
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