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.
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.
if i triple the recipe to make thirty scones, do i need to alter the cooking time?
Hi Kylie, you shouldn’t have to adjust the cooking time unless you make them smaller, then bake them for less time about 3 or 4 minutes less (start checking at 10 minutes for doneness). Hope that helps.
first impression, my house smells AMAZING! this was my first time attempting scones and i thought these sounded delicious and i was damn right! my whole family enjoyed them, even my picky younger brother. thanks for the recipe
Hi Meagan, thanks so much, so glad you and your family liked them. Nothing like a house smelling of cinnamon. Have a great week.
Do these need to be stored in the refrigerator or can they be left out at room temp?
Hi Ashley, 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. Or you could freeze them (in an airtight or freezer bags), and in the freezer they will keep (if properly stored) up to 3 months. Hope that helps.
Very yummy, my kids loved it.
Thanks Janet, so glad they loved them.
These look delicious, so I’ll have to give them a try! I’m not very good at cutting in butter. Could I use my food processor? Thank you!
Hi Patricia, you can use a fork or even your fingers to cut in the butter, rather than a food processor. Let me know how it goes. So I woke up this morning thinking yeah you probably could use a food processor, just pulse a few times and continue with the recipe, don’t make the whole recipe in the food processor though. 🙂
Oh my god! These are holy grail scones! I’ve tried so many recipes that were bland and didn’t end up with a scone texture. These are perfect. A hint of sweetness and the maple glaze pairs with the cinnamon so nicely!
Hi Jill, thanks so much, these scones have become a favourite of our also. So glad you enjoyed them. 🙂
Could these be frozen and eaten at a later date?
Hi Kristy, yes these can be frozen, just place them in an airtight freezer bag or container. They will last 2-3 months in the freezer. Hope that helps
Baking these for my son in law opening his coffee shop in two days. I will post results. Recipe looks amazing. Thanks for this recipe.
C. Thatcher
Hi I hope you enjoyed the scones. Let me know.
1. THESE SCONES ARE AMAZING! I used heavy cream instead of half-and-half since that’s what I had on hand and the flavor and texture I ended up with was better than any scone I’ve attempted before.
2. If I were to make them about half as large what do you think the cooking time might end up being? 10 minutes? I’m nervous about wasting a batch with a bad bake
Hi Joe, thanks so much, so glad you like them. Yes I would go for 10 minutes. You can put a toothpick through them if it comes out clean they are done, also tap them if it sounds hollow then they are done, hope that helps.
Oh my goodness! I made these from your recipe quite some time ago and then lost the recipe!! So thankful to have found it again. Guess what I’m making after work?? These are really delicious and the presentation is wonderful. Thanks for sharing this recipe!
Hi Rachel, thanks so much so glad you like them and found the recipe again. 🙂
Just made these this morning!
So easy, had all ingredients on hand
Family loved the flavor .
Thank you for sharing recipe!
Hi Rhonda, thanks so much, so glad you all liked them. Have a great weekend.
We were looking for an easy scone recipe with all ingredients in our pantry and came upon yours. Easy and delicious with a cup of coffee on a lazy Sunday morning.
Hi Jennifer, thanks so much so glad you enjoyed them. 🙂
What “cream” do you use? Is it half and half like with the glaze?
Hi Sophie, yes half and half would be fine to use. Hope you enjoy them.
Just made these and they are delicious. I don’t normally glaze my scones, but the glaze really makes a huge difference. Love these and will certainly make them again and again and again and again etc. Thanks.
Hi Kathy, thanks so much, so glad you enjoyed them. Yeah, sometimes you just need a glaze. 🙂
Glad to find it. Will do tomorrow ! Grazie mille !