These tender, moist cinnamon scones are studded with cinnamon chips and finished with a tangy cream cheese glaze. Soft, warming, and richly spiced, they make a perfect breakfast, brunch, or afternoon treat.
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Prep Time
30 minutes
Cook Time
20 minutes
Chilling Time
2 hours
Total Time
2 hours 50 minutes
Servings
13 Scones
Difficulty
Intermediate — cold butter method.
Calories *
516 kcal per serving
Technique
Cut cold butter into dry ingredients, fold in cinnamon chips, chill cut scones completely before baking.
Flavor Profile
Warm cinnamon, rich cream, tangy cream cheese glaze.
* Based on nutrition panel
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I made these twice in one week because the first batch disappeared the same day! The cinnamon chips are amazing; the glaze sets up perfectly and the texture was spot on! ⭐⭐⭐⭐⭐
Meredith
Why This Recipe Works
- Cold butter: Coating the flour with cold butter limits gluten development, producing a tender, flaky scone instead of a tough one.
- Cinnamon chips plus ground cinnamon: The chips add concentrated pockets of cinnamon so each bite is more flavorful than ground spice alone.
- Heavy cream and minimal mixing: Fat from heavy cream ensures a rich, tender crumb; mixing just until hydrated keeps the texture light.
- Chilling before baking: Chilled dough firms the butter so it releases steam during baking, helping the scones rise and hold their shape without spreading.
Table of Contents
- Why This Recipe Works
- Ingredients & Substitutions
- Variations on These Cinnamon Scones
- Professional Tips
- How to Make Cinnamon Scones
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Cinnamon Scones Recipe
- Before You Go
These scones deliver the warm, sweet flavor of a cinnamon roll with far less effort. The dough yields a signature balance of soft, tender crumb and just enough density — never cakey.
Ingredients & Substitutions
- All-purpose flour: Provides the right gluten level for flakiness without toughness.
- Sugar: Granulated sugar retains moisture and improves texture.
- Kosher salt
- Cinnamon
- Baking powder: Fresh leavening is essential for good rise — stale baking powder causes flat scones.
- Unsalted butter: Cold and cubed; coats flour particles and keeps scones tender. If using salted butter, reduce added salt.
- Vanilla extract
- Eggs
- Heavy cream: Adds fat and richness and is used to brush the tops for color. Do not substitute with lower-fat milk for the dough.
- Cinnamon chips: The primary cinnamon flavor — choose a brand you like. They create melty pockets of spice inside the scone.
- Cream cheese: Softened for a smooth, tangy glaze.
- Confectioners’ sugar
- Whole milk
See the recipe card below for precise measurements and the full ingredient list.
Variations on These Cinnamon Scones
- Swap the glaze: Add cinnamon to the glaze for extra spice, try a maple or simple donut-style glaze, or use a chocolate glaze for a different finish.
- Add fruit: Fold in small apple pieces or dried fruit for an apple-cinnamon or fruit-forward variation.
- Different chips: Replace cinnamon chips with chocolate or butterscotch chips for another flavor profile.
Professional Tips
- Cut the butter fully into the dry ingredients: Aim for a texture like coarse, wet sand to ensure tender scones.
- Fold in chips by hand: Gentle folding distributes chips without overworking the dough.
- Avoid overbaking: Bake until edges are golden and centers give slightly; scones will continue to set as they cool.
How to Make Cinnamon Scones
Start with the dough — it needs at least two hours to chill before baking.
Step 1: Combine dry ingredients. Mix flour, sugar, salt, cinnamon, and baking powder until evenly distributed.
Step 2: Cut in the cold butter. Add cold cubed butter and mix until the mixture resembles wet sand with no dry pockets.
If your kitchen is warm and the mixture becomes greasy, chill the bowl for 10 minutes and continue when the butter firms up.
Step 3: Blend the cream mixture. Whisk or blend heavy cream, eggs, and vanilla until smooth.
Step 4: Add the cream to the flour. With the mixer on low, pour in the cream mixture and mix only until almost combined; finish by hand.
Step 5: Knead gently and fold in cinnamon chips. Turn dough onto a work surface, knead just until most dry streaks disappear, then fold in chips gently.
Step 6: Shape and cut. Press dough to about ½ inch thick. Cut into circles with a cutter or into triangles using a bench scraper. Place on a parchment-lined sheet.
Step 7: Chill the dough. Refrigerate the shaped scones for at least 2 hours. Chilling firms the butter so the scones rise properly. You may also freeze cut scones and bake from frozen.
Step 8: Preheat and brush. Preheat the oven to 325°F. Brush each scone with heavy cream, reaching the edges.
Step 9: Bake. Bake 18–20 minutes, checking at 18. Look for deep golden edges, puffed tops, and centers that give slightly when pressed. Let cool on the baking sheet before glazing.
If baking from frozen, add 3–5 minutes to the bake time; do not thaw first.
Step 10: Make the glaze. Whisk softened cream cheese with confectioners’ sugar and milk until completely smooth. Cover and refrigerate until needed; whisk again before using.
Step 11: Glaze cooled scones. Once scones are fully cooled, drizzle or spoon the glaze over them. Glazing warm scones will cause the glaze to run.
Chef Lindsey’s Recipe Tip
Glaze consistency is important: it should coat the back of a spoon and fall off in a slow ribbon. If too thick, it will sit in clumps; if too thin, it will run off. Adjust with small amounts of milk or confectioners’ sugar until it reaches the right flow.
Recipe FAQs
Yes. Cut the dough, freeze the scones solid on a sheet, then transfer to a sealed bag. Bake directly from frozen, adding a few minutes to the bake time.
Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. For freshest results, freeze unbaked cut scones and bake when needed.
Most often because the butter or dough wasn’t cold enough. Warm butter or unchilled dough allows fat to melt and spread instead of creating steam for lift.
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If you try this recipe and enjoy it, please leave a star rating and a comment — feedback is always appreciated!
Cinnamon Scones
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Ingredients
Scones
- 4 ⅓ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1½ teaspoons baking powder
- 13½ tablespoons unsalted butter cold, cubed
- 2 teaspoons vanilla extract
- 2½ eggs
- ¾ cup heavy cream
- 1½ cups cinnamon chips
Cream Cheese Glaze
- heavy cream for brushing
- 2 ounces cream cheese softened
- 1⅔ cups confectioners’ sugar
- 2 tablespoons milk
Instructions
- Combine flour, sugar, salt, cinnamon, and baking powder in a mixer bowl or large bowl and mix briefly to distribute.
- Add cold cubed butter and mix on low or cut in with a pastry cutter until the mixture resembles wet sand.
- In a separate bowl, combine heavy cream, eggs, and vanilla. Slowly add to the flour mixture and mix until almost combined.
- Turn the dough onto a work surface, knead gently until only a few dry spots remain, and fold in the cinnamon chips.
- Press the dough into a rectangle or circle about ½ inch thick. Cut into rounds or triangles and place on a parchment-lined baking sheet.
- Chill the cut scones for about 2 hours or freeze solid to bake later.
- Preheat oven to 325°F. Brush scones with heavy cream and bake 18–20 minutes until golden and slightly firm. Cool completely.
- Whisk softened cream cheese with confectioners’ sugar and milk until smooth. Glaze cooled scones.
Video
Notes
Doneness Cue: Golden brown, puffed, and centers offer light resistance when touched.
Storage: Wrapped at room temperature up to 3 days, refrigerated up to a week, frozen up to 3 months.
Make Ahead: Freeze unbaked cut scones and bake from frozen, adding a few extra minutes.
Nutrition
Before You Go
These cinnamon scones, with warm spice and a tender crumb, are ideal for weekend mornings or brunch. Explore more morning bakes and desserts in the recipe collection on the site.