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.
