Cinnamon Scones

I decided to try my hand at scones recently because my son was requesting a “cinnamon” treat.  Once I saw this recipe and it reminded me of a half scone, half cinnamon roll, I knew he would love them.  During this recipe he used a new kitchen tool he had not seen before, which was the pastry cutter.  Let’s just say it was a hit.  These scones are easy to make and the recipe only makes 6, which is a manageable quantity.

Recipe Source: Serious Eats Cinnamon Sugar Scones



Cinnamon Scones

Prep Time: 15 mins
Cook Time: 15-20 mins
Yields: 6


  • 1 3/4 Cups - All Purpose Flour
  • 3 Tablespoons - Granulated Sugar
  • 1 Tablespoon - Baking Powder
  • 1/2 Teaspoon - Salt
  • 8 Tablespoons - Unsalted Butter, cold and cut into 1/2 inch cubes
  • 1/4 Cup - Half and Half
  • 1- Large Egg
  • Filling:
  • 2 Tablespoons - Granulated Sugar
  • 2 Teaspoons - Cinnamon
  • 1 Tablespoon - Granulated Sugar to sprinkle on top


  1. Heat oven to 375
  2. Place oven rack in the middle position, and line a baking sheet with parchment paper
  3. In a large bowl, combine the flour, sugar, baking powder, and salt
  4. Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the half-and-half and egg until combined
  5. Roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle
  6. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over the dough
  7. Then fold it in half. Roll the dough out again into an 8 x 6-inch rectangle. Sprinkle the remaining tablespoon of sugar and teaspoon of cinnamon over the rectangle, then fold in half
  8. Pat the dough into a 6-inch circle and cut into 6 wedges
  9. Space the wedges close together on the pan, this will help them rise higher. Sprinkle with sugar, and bake until golden and just firm, 15 to 20 minutes
  10. Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool

You May Also Like

No Comments