Cinnamon Scones

Cinnamon Scones
Our Cinnamon Scones are complete fall delight with cinnamon baking chips for an extra touch of spice.
Cinnamon Scones
Yield: 12
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  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. 4 tablespoons cold salted butter, cut into pieces
  6. ¾ cup cinnamon morsels*
  7. ¾ cup plus 2 tablespoons cold heavy 
whipping cream
  8. ½ teaspoon vanilla extract
  9. Garnish: turbinado sugar
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cinnamon morsels, stirring to blend.
  4. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream,
 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to
5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using
a 3¼-inch triangular-shaped cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones
2 inches apart on prepared baking sheet.
  6. Garnish scones with a sprinkle of turbinado sugar, if desired.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  8. Serve warm.
  1. *We used Hershey’s Cinnamon Baking Chips.
  2. Recommended Condiment: Clotted Cream
TeaTime Magazine

From TeaTime, September/October 2016

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  1. I made these scones the other day, simply wonderful!!! I pared them with a tea sample of Duke Cardiff from Simpson & Vail. I wonder if it will be ok if I include the recipe in my tea blog?


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