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Cinnamon Sugar Scones on a round wire rack with a cup of coffee and a newspaper on the table.
Cinnamon Sugar Scones
Prep Time
15 mins
Cook Time
20 mins
Chilling Time
15 mins
Total Time
50 mins

Cinnamon Sugar Scones are brunch-ready! Serve these sweetened scones warm with a pot of fresh coffee, fruit, and fuzzy slippers for a relaxing start to the day.

Course: Breakfast/Brunch
Cuisine: American
Keyword: cinnamon sugar scones,, scones
Servings: 8 Servings
Calories: 381 kcal
  • 2 1/2 cups AP flour
  • 1 Tbsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp kosher salt
  • 1/2 cup sugar
  • 4 oz unsalted butter, chilled and cubed
  • 1 egg
  • 1/2 cup heavy cream
  • 2 Tbsp heavy cream
  • 2 Tbsp turbinado sugar
  • 1 tsp cinnamon
  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

  2. Pulse together the flour, baking powder, cinnamon, salt, and sugar in the bowl of a food processor fitted with a steel blade. Alternatively, whisk together in a large bowl.

  3. Add the cold butter and pulse until you have coarse meal. (By hand, cut the butter in with your fingertips or with a pastry cutter.)

  4. Add the egg and pulse until just combined, followed by the heavy cream. Pulse just until the dough begins to come together. (By hand, lightly blend the egg in with a fork, followed by theh heavy cream.)

  5. Turn the dough onto a lightly floured surface and knead a couple times until the dough holds together. Form into an 8 inch circle (it will be about 1 inch thick).

  6. Use a sharp knife to cut into 8 wedges. Place the wedges on the lined baking sheet, about an inch apart. 

  7. Combine the turbinado sugar and cinnamon in a small bowl. Brush the tops with heavy cream and sprinkle with cinnamon sugar. Bake until golden brown, about 20 mins. Serve warm or at room temperature.

Recipe Notes
  • Don’t over-process or knead the dough too long. Give it a couple turns until it comes together nicely on a light floured board and then form into a disc.
  • These scones benefit from a quick chill before baking, simply divide them into wedges and pop them into the freezer (ideally) or the refrigerator for at least 15 mins before baking.
  • Be generous with the cinnamon sugar topping for that crunchy, cinnamon-y punch!
  • A big, sharp knife works best for cutting into wedges. One slice through will leave the scones with nice edges.
  • These are best served just slightly cooled after baking (if you can wait that long). If you happen to have leftovers the next day, rewarm them in the microwave, toaster oven, or split one and pop it in the toaster. It’s worth the extra effort!
  • If you're making more than one recipe (8 scones), make each batch separately so you achieve the best texture.
Nutrition Facts
Cinnamon Sugar Scones
Amount Per Serving
Calories 381 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 76mg25%
Sodium 310mg13%
Potassium 212mg6%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 16g18%
Protein 5g10%
Vitamin A 658IU13%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.