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Home » Desserts » Donuts & Pastries » Glazed Cinnamon Scones

Glazed Cinnamon Scones

By: Rosemary Published: August 1, 2022 Updated on: August 1, 2022

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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.

Table of Contents

  • Recipe Ingredients
      • Scones
      • Glaze
  • What is half and half cream?
  • How to make Cinnamon Scones
  • What are scones?
  • Tips for making the best scones
  • How to Store scones
  • How to Freeze them
      • Never Miss a Recipe!
  • More Brown Sugar Recipes to Enjoy!
  • Glazed Cinnamon Scones.
    • Ingredients US CustomaryMetric 1x2x3x
      • *If using unsalted butter then add 1/4 teaspoon salt.
      • MAPLE SYRUP GLAZE
    • Instructions 
      • MAPLE SYRUP GLAZE
    • Notes
    • Nutrition

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.
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    More Brown Sugar Recipes to Enjoy!

    • Brown Sugar Pinwheels
    • Brown Sugar Cut Out Cookies
    • Brown Sugar  Cookies
    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.
    4.90 from 86 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    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: 174kcalCarbohydrates: 36gProtein: 4gFat: 1gCholesterol: 33mgSodium: 16mgPotassium: 179mgSugar: 13gVitamin A: 60IUCalcium: 72mgIron: 1.6mg
      Keyword cinnamon scones, glazed cinnamon scones, scone recipe
      Tried this recipe?Let us know how it was!

      Updated from September 22, 2017.

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        Breakfast, Breakfast / Brunch, Desserts, Donuts & Pastries, Fall/Winter, Snacks

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        1. Terry Gibbons says

          January 29, 2023 at 10:56 pm

          It could be my oven but my bake time was about 13 minutes, plus I added 1/2 cup of cranberries smell great

          Reply
          • Rosemary says

            January 31, 2023 at 4:54 pm

            Hi Terry, thanks glad you liked them. Take care!

            Reply
        2. Linda says

          November 27, 2022 at 5:26 pm

          Can you use can milk in place of half and half

          Reply
          • Rosemary says

            November 27, 2022 at 6:32 pm

            Hi Linda, yes you can use milk, they won’t be as rich, but still good. Let me know how it goes. Take care!

            Reply
        3. Ryan SWFL says

          October 30, 2022 at 10:04 pm

          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!

          Reply
          • Rosemary says

            November 1, 2022 at 4:43 pm

            Hi Ryan, thanks so much, so glad you liked it. Take care!

            Reply
        4. Kathy says

          May 17, 2022 at 7:35 am

          Hello! As I live in the UK what can be used to replace the half and half? Many thanks. K

          Reply
          • Rosemary says

            May 17, 2022 at 8:06 am

            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.

            Reply
        5. Jonie says

          April 7, 2022 at 3:27 pm

          I have tried to make these twice. Each time they are too wet to wet. Is the flour amount right?

          Reply
          • Rosemary says

            April 7, 2022 at 3:35 pm

            Hi Jonie, yes the amounts are all correct, and there is even a video. I think you should check your measurements. 🙂

            Reply
        6. Megan says

          January 25, 2022 at 7:25 pm

          5 stars
          Do we keep the butter cold?

          Reply
          • Rosemary says

            January 29, 2022 at 10:07 pm

            Hi Megan, yes the butter should be cold. 🙂

            Reply
        7. Mary Lou McCarthy says

          December 16, 2021 at 5:39 pm

          5 stars
          EASY AND EXCELLENT!

          Reply
          • Rosemary says

            December 18, 2021 at 8:43 pm

            Hi Mary Lou, thanks so much, so glad you liked them.

            Reply
        8. Lisa says

          December 12, 2021 at 9:06 pm

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

          Reply
          • Rosemary says

            December 13, 2021 at 7:07 pm

            Hi Lisa, thanks so much, so glad you enjoyed them. Have a great week.

            Reply
        9. Isabel says

          April 17, 2021 at 5:03 pm

          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.

          Reply
          • Rosemary says

            April 18, 2021 at 5:14 pm

            Hi Isabel, thanks glad you enjoyed them. Have a wonderful Sunday.

            Reply
        10. Katrina says

          March 19, 2021 at 5:32 pm

          5 stars
          Amazing!!

          Reply
          • Rosemary says

            March 19, 2021 at 7:39 pm

            Thanks so much Katrina, have a great weekend.

            Reply
        11. Staci says

          February 26, 2021 at 7:30 pm

          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

          Reply
          • Rosemary says

            February 27, 2021 at 8:08 am

            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.

            Reply
        12. Lidia Finocchiaro says

          February 1, 2021 at 10:46 pm

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

          Reply
          • Rosemary says

            February 2, 2021 at 6:20 pm

            Thanks Lidia, sounds delicious with the extras added. Take care.

            Reply
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        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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