Description
Delight in these warm, tender Cinnamon Scones featuring a buttery, flaky texture and a sweet cinnamon-sugar filling, finished with a smooth vanilla glaze. Perfect for breakfast or an afternoon treat, these scones offer a lovely balance of sweetness and spice.
Ingredients
Dough
- ⅓ cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter (cold, divided use)
- ½ cup sour cream (or plain Greek yogurt)
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- ½ cup cinnamon chips
Filling
- ⅓ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons corn starch
- 3 tablespoons unsalted butter (melted)
Glaze
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon milk
Instructions
- Preheat and Prepare: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together granulated sugar, all purpose flour, baking powder, baking soda, and fine sea salt until uniformly combined.
- Melt Butter for Brushing: Melt 1 tablespoon of butter and set it aside; this will be used later to brush over the dough.
- Cut Butter into Flour: Chop the remaining 7 tablespoons of cold butter into small pieces. Use a pastry cutter or two knives to work the butter into the flour mixture until it resembles coarse meal with pea-sized crumbs.
- Combine Wet Ingredients: In a small bowl or measuring cup, whisk together sour cream (or Greek yogurt), egg, milk, and vanilla extract until smooth.
- Mix Dough: Stir the wet ingredients into the dry flour mixture using a fork until dough clumps start to form. Add in cinnamon chips and continue mixing until large dough clumps form. Press the dough against the sides of the bowl with your hands to help it come together; it will be sticky initially but will form a ball.
- Shape Dough: Transfer the dough to a lightly floured surface and roll it out with a rolling pin into a rectangle approximately 7 by 14 inches.
- Prepare Filling: In a small bowl, mix light brown sugar, ground cinnamon, and corn starch together stirring until well blended.
- Apply Filling: Brush the reserved melted butter over the top surface of the dough. Sprinkle the cinnamon-sugar filling evenly on top and gently press it down with your hands for it to stick well.
- Fold Dough: Starting at one short side, fold one short side of the dough over to the center of the rectangle. Repeat with the opposite short side so both ends meet in the middle, forming a layered dough.
- Shape and Cut: Gently shape the folded dough into a rounded circle (or rounded square). Using a sharp knife or dough blade, cut it into 8 triangular pieces. Place the triangles with about 1 inch of space between each on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-17 minutes or until the scones are golden brown. Remove and cool for 10 minutes before glazing.
- Make Glaze and Serve: Whisk together powdered sugar, vanilla extract, ground cinnamon, salt, and milk in a small bowl until smooth. Adjust consistency by adding more milk 1 teaspoon at a time if needed. Drizzle or spoon glaze over cooled scones and allow it to set before serving.
Notes
- For a dairy-free version, substitute butter with a vegan butter alternative and use coconut yogurt instead of sour cream.
- Cinnamon chips can be replaced with raisins or chocolate chips for different flavor variations.
- Roll dough gently to avoid overworking, which keeps scones tender.
- Use parchment paper on the baking sheet to prevent sticking and to make cleanup easier.
- The glaze consistency can be thickened or thinned by adjusting powdered sugar or milk quantities.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
