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Glazed Cinnamon Scones

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.

Cinnamon scones on a wire rack.


 

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.

Cinnamon scone on a wire rack.

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.
5 how to make photos of brown sugar cinnamon scones

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.

Scones on a wire rack.

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!

Cinnamon scones drizzled with glaze on a wire rack.

More Brown Sugar Recipes to Enjoy!

Glazed cinnamon scone on a wire rack.

Glazed Cinnamon Scones.

Rosemary Molloy
These Glazed Cinnamon Scones are the best and so easy to make. Perfect for snack or breakfast. Fast and easy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 scones
Calories 174 kcal

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

    To make half and half, combine 1/2 milk and 1/2 whole/heavy/whipping cream and combine.
    If you prefer you can leave out the maple syrup substitute with cream instead and add 1 teaspoon of vanilla instead of 1/2.
    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.
    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.

    Nutrition

    Calories: 174kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 179mg | Sugar: 13g | Vitamin A: 60IU | Calcium: 72mg | Iron: 1.6mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from September 22, 2017.

    87 Comments

    1. 4 stars
      These were a bit heavy and dense for scones. I think it’s because it uses 2 eggs. Every scone recipe I’ve ever made uses only 1 egg, making them lighter and airier. The flavor of these is good.

    2. 5 stars
      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!

      1. I’m definitely having this same problem. Comes out like glue. Have watched the video several times. Not sure what I could do differently

        1. Hi, I really don’t know what you mean by gluey if it’s too wet then add a bit more flour. Scone dough is not a compact dry dough though it should be a bit wet when combine, be sure you don’t over combine it. Let me know.

    3. 5 stars
      Incredibly delicious!
      In place of regular half & half, I used half coconut cream & half almond milk.
      Best scones ever.

    4. 4 stars
      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.

    5. 5 stars
      These are SO good!! I added a very little amount of molasses to the icing and roasted pecans on the icing.

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