Looking for a really easy Cinnamon Scone recipe? These cinnamon scones are SO delicious and surprisingly simple to make! They’re a longtime family favorite!
Love cinnamon recipes? You might want to also check out these Easy Bread Machine Cinnamon Rolls or this Cinnamon Raisin Ice Cream Soaked French Toast!
We have been making this Cinnamon Scone Recipe for almost a decade and it’s a tried and true favorite at our house!
It’s perfect as a special weekend breakfast or to take to a brunch get-together. It’s way simpler than it looks and it easily impresses guests! Plus, it’s SO delicious. We also love making it for Christmas brunch each year!
As you can see by this old photo of Kathrynne (look how tiny!!), we’ve been making these for a really, really long time at our house! 😉
I have fond memories of the older three helping me whip up a batch of these in the kitchen when they were younger. (And now they’re old enough to bake recipes themselves!)
Just remember when making these that there’s no need to do it perfectly. In fact, I believe the beauty of homemade cinnamon scones is that each one has a little bit of personality!
One hint is that if you roll out your dough on a greased baking sheet, you don’t have to mess with transferring it before baking! And you can slice your scones as big or small as you’d like — depending on the size scones you prefer.
I like to use turbinado and cinnamon, but you’re welcome to use regular sugar or whatever kind of sugar you have on hand!
These cinnamon scones are honestly some of the best scones I’ve ever tasted — flaky, soft, and beautifully delicious! I hope you love them as much as our family has over the years!
Glazed Cinnamon Scone Recipe
Recipe adapted from The Coupon Project
Scone Ingredients:
Flour, 2 cups (I used unbleached, but you could use half whole-wheat, half unbleached)
Baking powder, 2 teaspoons
Baking soda, 1/2 teaspoon
Salt, 1/2 teaspoon
Butter, 1/2 cup
1 Egg, separated
Honey, 3 tablespoons
Buttermilk, 1/3 cup (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)
Crumb Topping (can be adjusted to your liking):
Turbinado or Sugar, 1-2 tablespoons
Cinnamon, 1/2 teaspoon
Glaze Ingredients (can be adjusted to your liking):
Powder Sugar, 1 cup
Milk, 1-3 teaspoons (enough to make a glaze)
Vanilla Extract, 1/2 teaspoon
Preheat oven to 400 degrees. Combine flour, baking powder, baking soda, and salt. Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey, and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.
Bake at 400 degrees for 10 to 12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.
Looking for more recipes like this? Try one of these:
- 7 Make-Ahead Freezer-Friendly Pancake Recipes (Plus Tips & Tricks!)
- 13 Easy Homemade Bread Recipes (Freezer and Budget Friendly!)
- My Favorite Freezer-Friendly Muffin Recipes
- Easy Bread Machine Cinnamon Rolls
- Cinnamon-Raisin Ice Cream Soaked French Toast (Freezer-Friendly!)
- Oatmeal Chocolate Chip Muffins
- Strawberry and Blueberry Muffins
- Pumpkin Doughnut Muffins
- Pumpkin Chocolate Chip Muffins
- Homemade Cinnamon Swirl Bread
Let me know if you try this Cinnamon Scone Recipe and what you think of it! I’d love to hear!
Psst! Want to cut your grocery budget? Go here and sign up (it’s free!) I’ll send you my 10 Easy Ways to Cut Your Grocery Bill By $50.
Made these for thanksgiving morning. They were really good but they didn’t hold together very well. I’m wondering if I may have baked them too long? I started at 11 minutes and they still looked so blonde. I ended up baking them more like 15 minutes. Any thoughts?
Oh I’m so sorry they didn’t turn out for you! Perhaps they had too much flour in them or could’ve been overcooked? Hopefully they still tasted good! -Olivia, MSM Team
Oh I’m so sorry these didn’t turn out for you! Perhaps they had too much flour or were overcooked? Hopefully they still tasted good! -Olivia, MSM Team
I made these the other day and they came out perfect!!! Will definitely be making them again!
Oh yay!! I’m so glad to hear that! I love these scones too! -Olivia, MSM Team
How is the turbinado different than other sweeteners such as swerve or truvia
It’s raw sugar.
It doesn’t say how much baking powder to use.
If you click on this link it will give you a printable version of the recipe. The full recipe is at the bottom of the post if you keep scrolling. The answer to you question is 2 teaspoons of baking powder and 1/2 a teaspoon of baking soda. I hope this helps! -Jordan, MSM Team
I made gluten free and egg free. Used Bob’s Red Mill 1-to-1 flour (blue bag) and a flax egg. I brushed the tops of the scones with milk instead of egg white. I also used parchment paper and just formed the dough into a rectangle and cut it into eighths and then separated the pieces all on the parchment-covered pan. Gf dough can be tricky, and this made it easier. Then I cut the powdered sugar in half and used that to make my glaze.
Thanks so much for sharing your tips and tricks on making this GF and egg free! It’s so helpful for our readers who have allergy concerns to look out for! -Jordan, MSM Team
I’m allergic to honey. What can I use as a substitute for it, please?
You could try maple or karo syrup. If you do let us know how they turn out! -Jordan, MSM Team
Those look so delicious! Those flaky scones with that glaze on top need to get in my belly!
They are delicious! -Jordan, MSM Team
Can I just skip the buttermilk all together and add it as milk. I absolutely can’t stand the smell of buttermilk esp cooking! Every time I’ve used buttermilk that’s all I can taste.
You should be able to!
These scones are wonderful. I’ve made this recipe countless times. I do it just as written but add cinnamon to the dough and to the glaze, I love cinnamon. Thank you much for the recipe.
We’re SO glad you love it!! -Meg, MSM Team
Fabulous and easy! I’m not a scone fan but that’s evidently because I’ve never had them hot and fresh. OMG, do yourself a favor and make these! Recipe must be very forgiving because, after not incorporating the butter til the very end (I forgot), they turned out beautiful and delicious.
Can the dough be made the day before & rolled & cut, then refrigerated till the next morning?
These did come our perfect, but i like my scones a little bit sweeter. Im a sugar freak. Lol
I wanted to like these – tasted great like everyone else said – soft and buttery. But they left an awful after taste of baking powder! I only used the 2 teaspoons so not sure why this happened. I don’t know if I should give it another try and see what happens!
@Lisa, I make a lot of scones and always use that amount of baking powder, you can’t taste it. Did you perhaps use baking soda instead? These turned out absolutely amazing for me with sugar instead of honey.
delicious! and so glad they give the sour milk option when baking (since i hardly ever buy buttermilk!). We bake almost all of our own goodies due to nut allergies and this is a keeper! i may add raisins or cranberries and orange juice to try some other varieties! thanks!!
These were absolutely awesome….making them for the 2nd time, adding choc. chips. I didn’t put the glaze on at the end, and they were sweet enough…and delicious; perfect texture and taste! Thank you! This will be my new go-to scone recipe!
Made these this afternoon between a chocolate cake and a batch of cookies. They turned out perfect, my 10 yr old said it was the best thing I have made. I used a 10 inch spring form pan bottom as my cookie sheet. Perfect ! Thank you for sharing.
My little one loves Buckey’s scones..we always buy in quantity when we drive by. His only issue is the fruit..he picks it out! Found this recipe..thought I would give it a try. I have made it twice now..he loves them!!!!
Thank you!
Good recipe just made it yummy
I made these and am making them again!! Best scones I ever made! I used half butter and half coconut oil(not melted) and they were just delish!! Thank you for sharing with us!!
I made these scones this morning and they were amazing! I substituted leftover evaporated milk for buttermilk and added lots of cinnamon to the scones and glaze and they turned out very yummy. 🙂
I just made these and they turned out superb. Just the right texture and perfect sweetness. I will be making again. My daughter’s face said it all when she took a bite. Great recipe
Good day, looks amazing. When I want smaller scones, I just make my dough into 2 balls and flatten as usual. It makes scones that a child can eat easily.
Great idea! -Meg, MSM Team
I absolutely love these… So light and buttery… This is my go to scone recipe!!!! ?
Is it possible to substitute gluten free flour for the unbleached or whole wheat flour?
Converted this to a gluten free version this morning for Valentine’s Day and it turned out beautifully! I used a mixture of Pamela’s GF bread mix and Kratzen AP gluten free flour blend (1 cup each). I also added vanilla to the batter and cinnamon chips to the flour and put more cinnamon and sugar on the top instead of the glaze – family preference, we love cinnamon! The GF version did take a little longer to bake in my oven – more like 17 min. But they were perfect! Thank you for providing such a great recipe!
This recipe is wonderful! I don’t bake scones very often, but I will definitely make these again. The cinnamon and honey combination are delicious! Thanks so much!
Can these be made the night before? If so, what is the best way to store them?
I doubt they would hold up overnight. My experience with a variety of scones is that they dry out by the next morning but guess you could give it a try.
Just made a double batch…fabulous.. So light and buttery, has that sweet salty taste I love!
I saw that someone had mentioned the self rising.
Using the baking powder and baking soda does the job of rising the scones and I have used very cold butter, but when mixing, put the ingredients together right away, the cold butter gives it that light flaky texture.
We tried this one last weekend – Delicious!! Thanks for the recipe!
Thank you so much for posting this recipe! I just made them and they’re fantastic! Even my husband likes them (which is saying a lot, lol)!!! Thanks again!
Thank you so much for this recipe. I made these today and they were awesome! I replaced the vanilla extract with almond
Is it just regular flour that’s used….not self rising????????
I would say, because the recipe includes baking powder and soda that it is almost 100% regular flour.
I read this recipe a few days ago and thought that it would be perfect for a family brunch that we held this morning. My husband ended up making them, as I was preparing other items, and they came out perfectly. My husband is not a recipe deviator, so he followed every step to the letter. I wish that we had made two batches, as the first was one gone almost immediately. Because I love walnuts/pecans on everything, I sprinked some on my portion. Thanks for a fantastic recipe – it’s a keeper.
First of all, I recently found your blog and just love it!
Then, I saw this recipe and thought we would give it a try. Delicious! And 5 out of 5 family members want me to make it again!
Just made these this morning. Delicious! Best scones I’ve had. I used a hand mixers and used butter right out of the fridge and it turned out perfect. Also I added cinnamon to the glaze which was nice,and I also piped the icing out of a plastic baggy and it made it much less messy. Thanks so much for sharing this recipe.
I just made these and OH WOW these are good. All my husband could say was Mmmmmmmmmmmmm. :O)
I just made these with my daughter today! They are absolutely delicious!! Thanks so much for posting the recipe!
LOVE the cute recipe format with the print button…. looks awesome!
Joy from FiveJs.com was the brains behind that one. We’re updating all past recipes to include it and all future recipes will have it, as well!
Do you know where I can find a printable version of this recipe?
Click on the “Print Recipe” tab and the printable version will automatically be generated for you!
I made these today-was so excited to use my new mixer I got for Christmas. I had never had a scone before-I think I must just not like scones, because I hated them and threw them all away. Since everyone on here is saying how fabulous they are, and I’m sure I made them correctly, I think that scones just aren’t my think. I don’t think I did anything wrong, but I am a very picky eater and thought these would taste sweeter or something. The scone itself didn’t seem to have much taste at all-is that how scones taste? Since I have never had one before, I really don’t know! I was very careful to follow the directions and the dough turned out perfect, so I don’t think that was the problem. Even though i didn’t like them and I threw them out, my house smelled great and at least I had fun playing with my mixer!
Using a mixer to make them might be what ruined them. Scones typically work best when mixed by hand, as, in most cases, they won’t be flaky and fluffy otherwise.
Also, if you were expecting a really sweet treat, scones aren’t it. They are more like a “glorified” biscuit and really delicious (in my opinion!) with tea and clotted cream or lemon curd. 🙂
Not everyone likes scones, though, so don’t feel badly if they are not your thing. But I’m sorry you had to waste some perfectly good ingredients to discover that. 🙁
@Crystal, I figured out how to use my mixer to make beautiful, flaky pie crusts, biscuits, etc. I just use butter straight out of the frig (NOT softened) then slice in into approximately Tbs. size pieces. Drop into mixer and whirl until just combined.
Using hard butter keeps the mixer from over-mixing it. It is so quick & easy, and I don’t have to fool around with the pastry cutter & knife . . .
With pie crusts, I like to chill the dough in the frig for 10 minutes or so, before rolling, that helps to keep the dough firmer & less apt to tear while putting it in the pan.
My five year old son & I made the scones this afternoon! They smell great! Though they are a good bit flatter n wider than yours thanks to a zealous little man with a rolling pin in his hand!
All l can say is YUMMY, thank u for posting
I made these today! Thanks for the recipe. They are delicious! I blogged about my experience too. Check it out here
http://themamareport.com/cooking/money-saving-moms-glazed-cinnamon-scones/
Omg these are so good! I saw the recipe last night and we made some today 🙂 They’re amazing!! We replaced the vanilla with almond extract and put slivered almonds on top – even better!! Thanks so much for sharing!
I knew I had to make these after you posted this!! They are so good, its ridiculous how good they are!! (I hope they’ll be in heaven at our feast 😉
Thank you sooo much for the recipe!!
So glad you enjoyed them!
I just made these for a get together tomorrow. Mine didn’t turn out as pretty.. but I think I need to make more! They will go all too fast.. yummy and super easy! Thanks Crystal!
My scones just came out of the oven! Thanks for this easy recipe. My house smells delish on this snowy day. Can’t wait to eat them 🙂
These look delicious! My son loves to help me in the kitchen too, and I’m always looking for recipes that aren’t overwhelming for him to help me prepare. This may be a fun project one day very soon.
Crystal,
Love that you’re posting recipes!!!! Do it more often. I know that one of your goals is more scratch baking. So please post them as well as pictures! I love to bake! Thanks for being awesome. 🙂
Made these tonight to take to work … they came out great, the kitchen smells good. Will def. make these again!
Are you just celebrating Christmas now?
I made a gluten-free version of this and it was DELICIOUS! My family and I ate it all in one sitting. Thanks for sharing this recipe!
@Kim,
What substitutions did you make? My son was just diagnosed as gluten intollerant and I’m just learning the substitutions.
Thanks!
@Marisa, I made a gluten free version tonight. Instead of the 2 cups of flour I used 1 and1/4 cup rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch and 1 tsp xantham gum. It turned out pretty good.
@Marisa, for my GF version, I used 2 cups Bob’s Red Mill GF all purpose baking flour and 1 tsp xantham gum. 🙂
Yum! I served these tonight for dinner with veggie omelettes…delicious! 🙂
Oh. My. Word. Those look sooooooo good! I can’t wait to try them!
these look so yummy! I can’t wait to make them but will add some cinnamon chips. They can sometime be hard to find but I make a cinnamon chip cookie with them and they are sooooooo good!
Okay, just ate my piece. And it was every bit as delicious as it looks. Recipe was easy enough for my daughter to make. Thank you so much!!!!!!
That look so good! I think I’m going to attempt to make a gluten free version of it.
We are trying to take all white sugar out of our diet this year. I have used organic sugar, honey and maple syrup to sweeten things but I would like to try using turbinado but I have no idea what a good price per pound is? Does anyone know? I just checked amazon and I can get organic for around $2 a lb. That seems high but I have no idea??
here is another cinnamon scone recipe that’s outta this world!
http://www.food.com/recipe/snickerdoodle-scones-124807
these look yummy and sooo easy! Thanks for sharing.
Do you use turbinado in everything, in place of regular white sugar? I’ve been thinking about switching over, but sweet tea is a staple in our house, and I’m unsure of how it will taste with turbinado. Also, do you use the same measurements as regular sugar in any recipe??
Oh, and thanks for sharing this recipe!! It looks so yummy!! I can’t wait to try it!
@Rebekah, I don’t use turbinado very often, but I do use organic sugar. Organic sugar is also called evaporated cane juice. It is much less processed than white sugar and it tastes better (in my opinion) than turbinado. Best of all, it’s great in sweet tea!
Thanks Crystal! I have been waiting for this recipe all week since you mentioned it.
I must say that Katilynn is so cute and seems so proud to be helping you in the kitchen. My 3.5 year old is still in the easily frustrated/mess phase and my youngest is Silas’s age. I think that I’ll make these after they go to bed! I look forward to having such cute helpers in coming years.
made them today’s dessert. Thank you for the recipe. They were very easy and very yummy
Oh wow, those look yummy, Crystal! Thanks for sharing!
I don’t think I have ever had a scone before, but these look delicious so I think I am going to give them a try.
Looks yummy. Some baked cinnamon apples on top would go great with these. Thanks 🙂
These look wonderful! Thanks for sharing the recipe. I think I’ll give these a try this weekend. Love the picture of your little helper, too!
So if there’s milk in the glaze, should I refrigerate or freeze the leftovers instead of just putting them into an airtight container like I do with cookies/biscuits, etc?
@Darcy, I would just for the fact of they will dry out really fast because there’s no preservative in them to keep them moist. The most that I leave homemade breads/muffins in the fridge is a day because they dry out so fast. They’ll taste more moist if you just freeze them and thaw for a bit and warm up in the microwave when you want to eat them. These look like you could individually wrap them and freeze for individual servings later!
Bake first and then freeze? Or could I mix and shape the dough, freeze, thaw and bake when I need them?
Here’s a tip for forming the scones, if you don’t feel like pulling out the rolling pin. Dust an 8” or 9″ cake pan/pie plate generously with flour and press the dough into it to form a round. Then, tip it back out onto your baking sheet/cutting surface and cut into pieces. You get a better shape than you would with a rolling pin and the right thickness too! You can brush off any excess flour before you add the toppings.
@Colleen, Great tip thanks!
@Colleen, Thanks for the tip! I am so glad I read the comments! 🙂
Great tip! Never would have thought of that.
Or just do it by eye with your hands; it doesn’t have to be perfect. I do it on parchment paper and transfer it to the fridge for 15 minutes for the butter to set up. Then I put the parchment on my sheet tray, top them, cut into pieces, and bake.
The recipe says mix salt, but the ingredient list doesn’t have salt? Is it missing?
@Lee,
In the recipe on The Coupon Project it calls for 1/2 tsp salt.
Fixed. Sorry that I somehow missed adding that in!
how much salt?
1/2 teaspoon. Thanks for catching that!
Thank you so much! I can’t wait to make these for our family! If I have time today, I might give em a whirl!
I’m also wondering if the measurements for the topping are correct.
@Ginny, I updated them. 🙂
I am 60+ and have never made scones. You can imagine my “anything cakie” loving husband waking up to the smell of these. 💗
Looks yummy! I’ll have to make these with my 3y.o. son this afternoon!
Thank you so much for this recipe…Been waiting for you to post it…Gonna try to make these soon. My kids would love them and so would I.
We were WAITING for this recipe!
Perfect weekend breakfast, with coffee of course 😉
Glad you said what turbinado was, I didn’t have any idea 🙂
This is a perfect recipe to experiment with…I am hosting a bridal tea shower and need to experiment with recipes to serve.
I can’t wait to make these! They look so good. One question though… does the milk/lemon juice trick work for buttermilk in other recipes?
@Kristin,
You can use milk and lemon juice in any recipe that calls for buttermilk. You can google the exact directions…I believe it has to sit for about 5 minutes before you use it.
@Kristin, Just measure your milk, plus one TBLS of lemon juice. Do let it sit a bit before you add it to your recipe though!
@Rebekah, My step mom says you can use 1/2 sour cream 1/2 milk too instead of buttermilk. I did that (skeptically) and they were DELISH!!! So turns out that it works!
You can also use white vinegar and milk.
YUM! My kids love anything cinnamon/sugar. I can’t wait to try these. If you want another yummy cinnamon/sugar recipe, I just posted one at my site over Christmas for Cinnamon/Sugar Pretzels. It’s http://www.myfavoritefinds.blogspot.com You might like that, too.
Is the crumb topping correct? the picture looks like more than 1 1/2 teaspoon of sugar and cinnamon. Thanks!
@Angie, I was wonderng the same… maybe it’s 1 1/2 teaspoon per scone?
@keli,
I searched all the way back to the original recipe that came from a recipe forum and the correct measurements are 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon. Of course, you can always mix these to taste since they comprise the topping and the recipe is not dependant on these ingredients to be successful.
I will probably add more cinnamon since I really enjoy the flavor.
@Angie, I actually didn’t measure the topping ingredients when I made these (yes, I’m a “dump” cook!), but I meant to put Tablespoon instead of teaspoon for the sugar. You can tweak the topping and glaze to your liking, though.
I didn’t even pay attention to the crumb topping directions because I keep cinnamon-sugar mixed up in a shaker for handy use on toast. I just kept shaking ’til it looked about right! The kids liked making these for our afternoon snack, but then they didn’t have much appetite for their dinner tonight…oops!
I may have to try this recipe this weekend – my husband would love it, and I like that it uses buttermilk instead of cream. Buttermilk is something I tend to have on hand these days, and much lower in fat than cream :).
these look really easy, yummy, and pretty!
Yummy! Those look beyond good. I’ll be making them soon. 🙂
Thank You. I was hoping you posted this recipe because I can’t wait to try it. 🙂
So I made these yesterday and they were a big hit! I changed them slightly but wanted to share because it was really tasty : subbed the cinnamon for cardamom and added orange zest and the juice from that same orange to the glaze instead of milk
And vanilla
Yummm!
I just made these scones this
morning and they were delicious!!!! Thank you so much for sharing 🙂
Yay! We are so happy you enjoyed them. You’re very welcome! -Jordan, MSM Team
I am so thrilled with the end results! My Scones were perfect..I used white sugar but they still came out delicious. My granddaughter took my last 3. She loved them. My son enjoyed them and put his order in for a BBQ he’s having with fruends 😀. This recipe is a KEEPER. I’d love to post a pix of them.
Very good!! They didn’t last long enough to take a picture, definitely making these again.
Yay! We are so glad you all loved them! -Jordan MSM Team
Looks amazing!! …and fun! 🙂 I gotta try this one, thank you!!!