top of page
  • Writer's picturetypefoodie

Cinnamon sugar scones

These scones are one of my new favorite weekend breakfast treats! They are perfectly buttery and have cinnamon sugar in every bite. And when they're fresh baked, there is almost nothing that can beat them.

I love almost anything cinnamon sugar, and this is no exception. There is cinnamon folded into the scones and it's also in the icing that's drizzled on top. They are perfectly sweet too, and there is just something so delicious about the combination of warm butter and cinnamon sugar.

As I mentioned, these taste incredible when they're fresh baked, and are best within the first few hours. They will be perfectly crisp on the outside and soft on the inside. It's really important that when you transfer them into an airtight container, if you do choose to store some for later, that they are fully cooled. This will help them to keep their crisp exterior. To revive them the next day or two days later, you can place them into the oven at 350 degrees for about 5 minutes (even if they're already iced!) and they'll taste almost as good as when they were fresh baked!

Scones are great because they don't really require any special equipment. I do like using a pastry cutter when I make them, but you can also accomplish the same outcome with a big fork or even your hands as long as you move quickly. This recipe is meant to make 8 larger scones, but you could also make 12 smaller scones - I'll provide guidance for that at the end!



  • 2 cups + 2 tablespoons all purpose flour 255g

  • 1 tablespoon baking powder

  • 1/3 cup granulated sugar 64g

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

  • 1 stick (1/2 cup, 8 tablespoons) unsalted butter, cold 113g

  • 1/2 cup + 1 tablespoon whole milk (or 2%)

  • 1 large egg

  • 1 teaspoon vanilla extract


  • 1/2 cup powdered sugar 60g

  • 1/4 teaspoon cinnamon

  • 1 tablespoon milk

  • 1/4 teaspoon vanilla extract

Total time: A little over an hour including chill time

Prep time: About 10-15 minutes

Bake time: 18-22 minutes

Chill time: 15 minutes before baking and 15 minutes prior to icing


  • Cookie sheets

  • Parchment paper

  • Pastry cutter optional but recommended

  • Sharp tool pizza cutter, bench scraper or sharp knife

Cooking instructions: In a large bowl, combine your dry ingredients - flour, baking powder, sugar, cinnamon, and salt. Cut your cold butter into large cubes and toss into your dry ingredients. Use a pastry cutter, a fork, or even your hands to cut your butter into your dry ingredients. You want to move quickly so that your butter remains cold and you should still see chunks of butter in your mixture, though reduced in size. Next, in a separate small bowl or cup whisk together your wet ingredients - milk, egg, and vanilla extract. Pour your wet ingredients into the center of your butter and flour mixture and use a spatula or large spoon to combine your mixture.

Once your mixture has formed a shaggy dough, add your dough onto a flat and lightly floured surface and knead just a few times, not overworking it but until it just comes together. If you notice it's too sticky, you can add another sprinkle of additional flour. Use the palms of your hands to then form a circle of dough that's about 7 to 8 inches wide. Next, use a sharp tool (I chose a pizza cutter, but a bench scraper or sharp knife will work great) to cut your circular mound of dough into 8 triangles. Place your scones spaced out onto one or two cookie sheets lined with parchment paper. Put your scones into the fridge to chill for about 15 minutes (up to 30 minutes). While your scone dough is chilling, preheat your oven to 375 degrees. Place your scones into the oven to bake for 18-22 minutes and remove once your scones are lightly golden on the top and golden on the edges. Allow them to cool off for about 15 minutes.

Next, you'll make your cinnamon sugar icing. In a small bowl, mix together your powdered sugar, cinnamon, milk and vanilla extract until your icing forms. Use your spoon or any utensil to scoop up icing and drizzle it on top of your scones however you'd like - and enjoy!

These scones will taste best fresh out of the oven right after they're iced, or within a few hours of baking. Leave them out and uncovered for a few hours before storing them in an airtight container if you'd like to keep them for another day or two. To reheat, since they will lose some of their exterior crunch, heat your oven to 350 degrees and bake for about 5 minutes (yes, I promise it's okay with the icing on!) and they'll taste almost as good as being fresh baked. I highly, highly recommend doing this if you plan to enjoy them the next day!

Note: To make 12 smaller scones, once you've made your dough, divide it in half and create two circular disks. Cut each disk into 6 small scones, 12 in total. Allow your scones to chill in the fridge and then bake at 375 for 13-16 minutes or until lightly golden on the top and golden on the edges. Follow the same icing instructions!

Carb and serving info:

Carbs per serving (1 of 8): 41 Carbs per serving (1 of 12): 28

Carbs for full recipe: 331

Carbs from icing: 61

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

Related Posts

See All


Avaliado com 0 de 5 estrelas.
Ainda sem avaliações

Adicione uma avaliação
bottom of page