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.
These are great, not too sweet, love the cinnamon flavor and not dry but light and fluffy. The Maple icing to a perfect match to give it a little more sweetness without going over the top. I didn’t change a thing and don’t think I every will. Definitely adding this our morning breakfast family recipe rotation for everyone, even my young kiddos, ate them right up!
Hi Cori, thanks so much, so glad you enjoyed them. Take care. Merry Christmas.
I love scones and make them often.. I wanted to make something different for Autumn and came across this recipe. Such a great morning treat!
A few notes for myself.
I used the leftover half and half with the egg as the wash.
I noticed that the baking time took more that the original recipe. About 15 minutes more.
The recipe I typically use the oven hotter and baked longer.
Hi Harry, thank so much, glad you liked them. I time it by my oven, I think it runs high that’s why it might take longer for your oven. I prefer a lower temperature when I bake scones and muffins too. 🙂 Have a great Sunday.
Easy, moist, flavor is light. Next time I will switch out the vanilla for maple flavoring. I will definitely make these again!!!
Hi Lisa, thanks so glad you enjoyed them, and yes maple flavouring is a good idea.
Usually I don’t make scones that often only because I had the ridiculous notion they were a decadant “treat” for special occasions! Today I wanted something different…muffins are great but now and then we all need a change. I am a major cinnamon fiend so when I saw this recipe it was a no brainer. I don’t have the shoulder/upper arm strength I used to have so instead of cutting in cold butter I spread room temp butter on some parchment paper as thin as I could and popped it in the freezer for a half hour. Then i just mixed up the dry ingredients and crumpled up the butter coated parchment and it broke down into tiny shreds. Any that were a bit too big i just got in there with my fingers to break it down a bit more. Then I used the technique I use when making biscuits… patting out the dough and then folding it over gently a few times. This creates more layers when it bakes. These smell divine! For the glaze I just used some cinnamon and vanilla and left out the maple syrup – love it on pancakes, waffles and french toast but in baked goods? Ick lol.
Hi Jane, thanks what a great idea with the butter. You should try maple syrup as a glaze, you might pleasantly surprised! Have a great weekend.
What about cinnamon in the glaze?
Hi Sharon, sure that would be very good I think, start with 1/2 teaspoon. Let me know how it goes. You may want to leave out the vanilla.
Your recipe gives two set of instructions for the same set. One set of directions says have the scone pieces touch while baking and the second set says don’t have the pieces touch. Unfortunately I followed the first set and had to bake the scone an additional 20 minutes because it stayed raw and uncooked. A lot of extra trouble because of a misprint.
Please correct before someone else suffers my fate. And at this
Point I don’t even know if they turned out because they are still baking.
Hi Juliana, it was a typing error in the post, but the instructions are correct. Sorry about that.
I live in England, might you know what a suitable substitute for half & half is here?
Hi Kathy for half & half, just mix half cream and half milk together (1/4 cup each). Hope that helps.
Delicious! These scones were sooo good! They will definitely be made again and again.
I never leave reviews for recipes, but I really am compelled to this time! These were the fluffiest, softest, flakiest scones I’ve ever made (or ate?!). I let the kitchen-aid whip the egg mixture for 6-8 minutes as I prepared the flour mixture and I think this helped make the layers fluff up too. Make these, they’re too easy and delicious not to!
Hi MS thanks so much, glad you enjoyed them. 🙂
These were GREAT! They just needed a bit more salt, but other then that, they were really good. Thank you for the recipe!
Thanks so much kaitlyn, glad you enjoyed them. Have a great weekend.
I don’t have milk to brush the tops with…. should I use butter or the half and half instead?
Thanks
Hi Robin, half and half would be fine, made add a tiny bit of water to it (1 teaspoon to 2 tablespoons half and half). Hope that helps.
I really would like to make these for a Christmas themed afternoon tea, now what would you serve these with?
as normally it would be cream and strawberry jam. ideas please 🙂 cant wait to get baking
Hi Sam to tell the truth I would probably make them quite a bit smaller, two bite size and I wouldn’t serve them with anything because with the glaze they are rich enough. Maybe make simple ones also that you can serve with jam and cream. If you make them smaller be sure to bake them about 10 minutes. Let me know how it goes.
Do you freeze these cooked or uncooked? If I freeze uncooked, does that affect the baking time? Thanks!
Hi Greer, the scones should be baked and cooled completely before freezing. You can bake them unbaked, freeze them first on a cookie sheet then move to a container or bag. Add a few more minutes to the baking time if baking frozen. Hope this helps.
AMAZING!
These scones are by far the yummiest. I love the smell in my house I followed recipe exact however I did find the glaze a little too sweet for me but it’s perfect and I absolutely will be making these again.
Hi Leah, thanks so much, so glad you like the scones, one of our favourites too. Have a great weekend.
These scones look amazing! I’m wondering if it would be okay to use buttermilk in the dough instead of half and half? I have a huge carton of buttermilk I need to use.
Hi CJ, I really don’t know how that would work, because buttermilk does have a sour taste, that half and half doesn’t. I have never tried it with buttermilk, so I can’t say for sure. Let me know if you do try it. 🙂