These easy cinnamon scones are soft, flavorful, and come together with just a few basic ingredients. Packed with warm cinnamon in every bite, they're perfect for a cozy breakfast or a quick homemade treat with your afternoon coffee. You don't need any fancy equipment, and they're ready in about 30 minutes.
There is nothing like a warm, freshly baked cinnamon scone to brighten your day. Cinnamon scones are the best because they combine the spicy and sweet flavors of cinnamon with the buttery and flaky texture of scones. Whether you have them for breakfast, brunch, or afternoon tea, cinnamon scones will always satisfy your cravings and make you feel cozy and happy.
Why you will love this cinnamon scones recipe
- Cinnamon scones are very easy to make. Even beginner bakers can prepare a batch of cinnamon scones using pantry staples. There is no need for fancy equipment or eggs; just mix, shape, and bake.
- They have all the fall flavors and make your house smell amazing!
- Scones are perfect for a special breakfast or for taking with you to school or work!
- Traditional scones are egg-free!
Ingredient notes
Flour: For this recipe, you will need all-purpose flour. To make your scones a little healthier, you can use one part all-purpose flour and one part whole wheat flour. You can substitute the flour and baking powder with self-raising flour.
Butter: Butter adds a delicious, rich flavor to the scones. I always use unsalted butter in my recipes, but if you only have salted butter, you can use that, too. Just remember not to add any extra salt to the dough. Did you know you can also make butter from heavy cream? If you prefer a dairy-free option for the scones, you can substitute with margarine or a plant-based butter.
Sugar: You can use any sugar on hand, but I recommend brown sugar for a richer flavor. The molasses in brown sugar adds a subtle caramel taste that enhances the apples' sweetness and gives the cinnamon scones a deeper color.
Apple: For this cinnamon scone recipe, it's best to use apples that are not too sweet, such as Granny Smith. If you choose sweet apples, reduce the sugar slightly to avoid overly sweet scones.
Powdered sugar: You will need powdered sugar to make the cinnamon glaze. If you don't have any, you can make powdered sugar at home or omit the glaze.
Variations
Cinnamon chips. If you are a real cinnamon lover, you can add some cinnamon chips and add two teaspoons of ground cinnamon for an extra intense flavor.
Chocolate. Chocolate chips are also really good in these scones. Add ½ cup of your favorite chocolate chips at step 4.
Berries. Frozen or fresh berries, such as blueberries and blackberries, pair well with the autumnal flavor of cinnamon. Add ¼ of berries at the same time as the wet ingredients to ensure even distribution throughout the dough.
Nuts. ½ cup finely chopped nuts, such as walnuts or hazelnuts, is also a great addition to this recipe for cinnamon scones.
How to make cinnamon scones
To make your cinnamon scones, you start by peeling your apples and cutting them into small cubes. When all your ingredients are ready, add the dry ingredients to a bowl and mix them until they are completely combined. Add the cold butter and rub it into the flour with your fingertips. The butter will soften if your hands are too warm, resulting in more cake-like scones. So, if you have warm hands, rinse them in cold water or use a pastry cutter to incorporate the butter.
Once the mixture resembles breadcrumbs, you can stir in the apple. Add the milk and quickly knead it into a rough dough. Don't overwork the dough; you want it to be rough and slightly crumbly. Shape it into a 1-inch-thick disk before cutting it into your favorite shape.
I like to cut my scones into triangles, but you can use any cookie cutter you have! Not just the classic round ones, but think heart-shaped scones for Valentine's Day or bunnies for easter! Brush them with milk and bake them in the center of the oven until they are done.
My tips for the perfect scones
- Make sure your butter is cold. This is key in creating the right texture.
- Don't overwork the dough. You want to stop when your dough is still rough but sticks together when you press it into a disk. Overworking the dough will result in dry, dense scones.
- Chill before baking if your dough gets too warm. This will chill and firm up the butter.
- Customize Your Scones: Add-ins like cinnamon chips, chopped nuts, or dried fruit can add extra flavor and texture.
Frequently asked questions
Yes!! I made these scones using plant-based milk and butter or margarine, and they turned out just as good.
I love to serve these scones with (homemade) jam, clotted cream, and fresh fruit!
Yes! Try Pink Lady, Jonagold, or Granny Smith for a slightly tart flavor.
Absolutely. You can make the dough the night before and bake the scones in the morning, or you can bake the scones and reheat them the next day.
Storage
Store your scones in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge for up to five days-just warm them gently before eating. You can also freeze them, baked or unbaked. Freeze unbaked scones on a tray first, then transfer to a bag. Bake straight from frozen, adding a few extra minutes. Reheat in the oven or microwave to enjoy fresh-tasting scones anytime!
Don't freeze the glaze, though.
More amazing baked goods
Cinnamon scones
Ingredients
- 2 ½ cups flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 stick butter small cubes
- ½ cup whole milk
- 1 teaspoon cinnamon
- 1 apple
- A pinch salt
Instructions
- Preheat your oven to 400 F (200C).
- Add the flour, baking powder, sugar, salt, and cinnamon to a large bowl and give it a quick whisk.
- With your fingers, rub in the cold butter until it resembles bread crumbs.
- Pour in the milk and quickly knead the dough until everything is combined.
- Transfer the dough onto a baking tray with a piece of parchment paper and shape it into a disk. It should be about 1 ½ inches (3-4 cm) thick.
- Cut the disk into eight wedges and divide them over the tray.
- Give the scones a brush with some milk or egg wash and bake them for about 20 minutes until golden.
- Let the cinnamon scones cool and drizzle over some glaze or serve them with clotted cream and jam.
Notes
- Cold Ingredients: Keep your butter and milk cold for flakier scones. Chill the butter before grating or cutting it into the flour.
- Cutting the Dough: Use a sharp knife or bench scraper to cut your scones cleanly for nice edges.
- Storage: Store scones in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or toaster.
- Freezing: These scones freeze well! Freeze them individually and reheat from frozen in the oven at 350°F (175°C) for about 10-12 minutes.
- Glaze (optional): A simple powdered sugar glaze with a splash of milk or lemon juice adds a nice touch. Drizzle after the scones have cooled.
Yum! These cinnamon scones are have such a lovely taste and texture. We gobbled these up for breakfast over the weekend while my guests were here (I had to share the recipe with my sister-in-law). Not only are the scones delish - my home smelled so good while baking!
I'm so happy you loved my recipe!
The scones are just out of my oven and they smell delightful. I love how soft and crumbly they are.
Me too! I just put a batch in the oven!
I really appreciated that this recipe was egg free! So delicious! Thank you!
You're welcome!
I love the autumn flavours in these scones, so warming and delicious!
Have you tried adding other fall flavors like speculaas or pumpkin spice?
These cinnamon scones look amazing! A perfect dessert for fall, will be great with a mug of hot tea.
They are!
these cinnamon scones are everything. So fluffy, dense and delicious
I love the buttery texture!