This is an easy delicious recipe to make Cinnamon Scones. These perfectly soft scones are better than anything bought. The perfect breakfast or snack treat, serve with a tasty Real Maple Glaze.
Brown Sugar Cinnamon Scones, I think I could eat one of these scones every day, I love them, and the other person in the family who would stand by me and eat one too, now lives in Toronto.
Recipe Ingredients
Scones
- Flour
- Baking Powder
- Salt
- Cinnamon
- Butter – cold
- Eggs – cold
- Cream – whole, heavy or whipping cream with at least 30% fat (cold)
- Brown Sugar
- Vanilla
Glaze
- Powdered sugar – also known as icing sugar or confectioners sugar
- Vanilla
- Maple syrup – pure maple syrup is always best
- Half & half cream – you can use whole cream if you prefer
What is half and half cream?
Half and half is just a blend of equal amounts of milk and cream. Whereas heavy cream has at least 30 percent fat, half-and-half has between 10 and 18 percent. You can use half and half in recipes but because it is lower in fat it cannot be whipped, it won’t hold the peaks.
So if you are like me and you cannot or don’t want to purchase half and half, just make your own, for this recipe you will need 1/4 cup of cream and 1/4 cup of whole or 2 % milk. Whole milk is usually used but 2% works also.
How to make Cinnamon Scones
- In a medium bowl beat the eggs, then beat in the cream, brown sugar and vanilla.
- In a large bowl whisk together the flour, baking powder, salt and cinnamon.
- Then cut in the butter until you have a coarse crumb mixture.
- Make a well in the centre and add the beaten egg mixture, stir just until combined.
- Turn onto a floured flat surface and knead gently into an 8 inch circle.
- Place the circle on the prepared cookie sheet and cut into 8-10 triangles.
- Separate the scones so they aren’t touching.
- Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before glazing.
I wanted to make the perfect Fall Scone, full of Autumn flavour and what could say more Fall than Maple Syrup, Cinnamon and Brown Sugar? Mix them all together and you have the Best Cinnamon Scones.
And an added bonus your house smells amazing too.
What are scones?
Scones are made with eggs and cream and are slightly dry and sweet, they can also be made with dried fruit.
Tips for making the best scones
Be sure to use cold ingredients, they will help keep the butter from melting before the scones are baked, that way it melts in the oven and creates a flaky moist scone.
I also discovered the addition of some half and half cream makes these richer and a little moister.
Do not over mix or over knead the dough, this will produce a tough and not very tasty scone.
How to Store scones
The scones should be stored in an airtight container, if you store them at room temperature then they should be eaten within 2 days. If you store them in the fridge, then they will last up to a week. Bring them to room temperature before serving.
How to Freeze them
Place the cooled scones in an airtight container or freezer bag. The scones will maintain the best quality for about 2 to 3 months. To defrost them, leave them in the bag or container and defrost at room temperature for 2-3 hours before serving.
They can also be frozen unbaked. Freeze first on a baking sheet then move to freezer safe bag or container. They can be baked frozen (let them sit out while the oven is pre-heating). They will need a few more minutes of baking time.
And if you ask me they would make the perfect addition to a Holiday Brunch. Enjoy!
More Brown Sugar Recipes to Enjoy!
Glazed Cinnamon Scones.
Ingredients
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt*
- 1 teaspoon cinnamon
- 1/2 cup butter (cold)
- 2 eggs (cold)
- 1/2 cup half and half cream (cold)
- 1/4 cup brown sugar (lightly packed)
- 1/2 teaspoon vanilla
*If using unsalted butter then add 1/4 teaspoon salt.
MAPLE SYRUP GLAZE
- 1/2 cup powdered / icing sugar
- 1/2 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/2 tablespoon cream half and half
Instructions
- Pre-heat oven to 375F (190C). Line 1-2 cookies sheet with parchment paper.
- In a medium bowl beat eggs, then beat in cream, brown sugar and vanilla.
- In a large bowl whisk together flour, baking powder, salt and cinnamon. Then cut in butter until you have a crumb mixture. Make a well in the centre and add the beaten egg mixture, stir just until combined.
- Turn onto a floured flat surface and knead gently into an 8 inch circle. Place on prepared cookie sheet and cut into 8-10 triangles, separate the scones, so they aren't touching. Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before frosting.
MAPLE SYRUP GLAZE
- In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of half and half, mix until smooth.
Notes
Nutrition
Updated from September 22, 2017.
Terry Gibbons says
It could be my oven but my bake time was about 13 minutes, plus I added 1/2 cup of cranberries smell great
Rosemary says
Hi Terry, thanks glad you liked them. Take care!
Linda says
Can you use can milk in place of half and half
Rosemary says
Hi Linda, yes you can use milk, they won’t be as rich, but still good. Let me know how it goes. Take care!
Ryan SWFL says
We had overnight guests recently and this recipe arrived a week before they did. Thank you for a relatively simple recipe that is absolutely delicious!
Rosemary says
Hi Ryan, thanks so much, so glad you liked it. Take care!
Kathy says
Hello! As I live in the UK what can be used to replace the half and half? Many thanks. K
Rosemary says
Hi Kathy, all you have to do is mix 1/2 milk (whole) and 1/2 cream (whole/heavy/whipping) together. Hope you like them. Take care.
Jonie says
I have tried to make these twice. Each time they are too wet to wet. Is the flour amount right?
Rosemary says
Hi Jonie, yes the amounts are all correct, and there is even a video. I think you should check your measurements. 🙂
Megan says
Do we keep the butter cold?
Rosemary says
Hi Megan, yes the butter should be cold. 🙂
Mary Lou McCarthy says
EASY AND EXCELLENT!
Rosemary says
Hi Mary Lou, thanks so much, so glad you liked them.
Lisa says
Incredibly delicious!
In place of regular half & half, I used half coconut cream & half almond milk.
Best scones ever.
Rosemary says
Hi Lisa, thanks so much, so glad you enjoyed them. Have a great week.
Isabel says
I made these this morning and while they were good, I’m going to add some dried fruit next time I make them. The glaze adds a nice sweetness, and with a small spread of butter, they are good. Next time I will cut them into 16 pieces since 8 makes them too large.
Rosemary says
Hi Isabel, thanks glad you enjoyed them. Have a wonderful Sunday.
Katrina says
Amazing!!
Rosemary says
Thanks so much Katrina, have a great weekend.
Staci says
Can these be made with heavy cream instead of half and half? They look delish but I’m too lazy to go to the store
Rosemary says
Hi Staci, sure that should be fine, or if you have milk just half it that way (half whole cream and half milk). Let me know how it goes.
Lidia Finocchiaro says
These are SO good!! I added a very little amount of molasses to the icing and roasted pecans on the icing.
Rosemary says
Thanks Lidia, sounds delicious with the extras added. Take care.