Cinnamon Scones

Cinnamon is the star of these scones in more ways than one. Made for true cinnamon lovers, the ground cinnamon dough is studded with plenty of cinnamon chips, so every bite is filled with coziness and warmth. For the autumn-inclined, add more fall spices like nutmeg or ground ginger to the cinnamon chip scones, and finish them with a cinnamon glaze or cinnamon sugar coating.

Ingredients for Cinnamon Scones

• All-purpose flour: All-purpose flour is the best flour for scones. The mix of hard and soft wheat has all the necessary properties to make soft, flaky and delicate scones with a sturdy structure.
• Sugar: Granulated sugar sweetens the scones and promotes browning. For a deeper, caramel-like flavor, use brown sugar instead.
• Leavening agents: Baking soda and baking powder help the scones rise nicely. Test the baking powder and soda for potency before using them if they’ve been sitting in the pantry for a while.
• Cinnamon: While it’s fine to use store-bought cassia cinnamon, avid bakers or cinnamon lovers can invest in other types of cinnamon for more nuanced flavors.
• Cinnamon chips: Find cinnamon chips in the grocery store’s baking aisle. You can also order them online.
• Butter: Before prepping any other ingredients, cube the butter and stick it in the freezer so it stays very cold. Cold butter makes for flakier, more tender scones.
• Buttermilk: Buttermilk’s acidity keeps the scones very tender and adds a touch of tanginess.

Directions

Step 1: Make the dough

Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, 1/3 cup of sugar, baking powder, baking soda, salt and cinnamon.

Using your fingers, a pastry cutter or the tines of a fork, cut in the cold, cubed butter.

Keep cutting until the mixture resembles coarse crumbs.

Step 2: Add the buttermilk and cinnamon chips

Stir in the buttermilk just until the dough is moistened. Fold in the cinnamon chips just until they’re evenly dispersed.

Editor’s Tip: A rubber spatula or wooden spoon would be the best tool for folding.

Step 3: Knead minimally

Turn the dough out onto a lightly floured surface. Knead the dough gently until the dough is no longer sticky, about 10 to 12 times.

Editor’s Tip: Knead minimally to keep the scones delicate and flaky.

Step 4: Shape

Divide the dough in half. Gently pat or roll each portion into a 7-inch circle. Brush the tops with the melted butter and sprinkle them with the remaining sugar.

Step 5: Bake

Cut each circle into six wedges. Separate the wedges and place them on an ungreased baking sheet. Bake the scones for 10 to 13 minutes or until they’re lightly browned. Serve the scones warm.

Recipe Variations

• Include a touch of orange: Cinnamon and orange are a fantastic pairing. The citrus’s brightness pleasantly offsets the sweet, warm cinnamon. Rasp a bit of orange zest into the dough, being to avoid the bitter white pith underneath.
• Add toasted nuts: To add a little crunch, include chopped pecans, nuts, almonds or hazelnuts in the dough. Toast the nuts to bring out their sweetness.
• Finish with a glaze: For a bakery-worthy finish (and a little extra sweetness!), finish the scones with a confectioners’ sugar glaze.

How to Store Cinnamon Scones

Store cinnamon scones in an airtight container at room temperature for up to two days. They can also be stored in the fridge for up to four days, but know that the fridge will dry them out a little bit.

Can you freeze cinnamon scones?

Yes, you can freeze cinnamon scones. Once the cinnamon scones are baked and cooled to room temperature, stash them in a freezer-safe container. They can be stored in the freezer for up to two months. Thaw them on the counter for an hour before enjoying them.

Can you make cinnamon scones ahead of time?

Yes, you can make cinnamon scones ahead of time. One option is to make the dough the day before serving, store it covered in the fridge, and bake the scones in the morning. Another is to fully assemble and bake the cinnamon scones a day in advance, store them in an airtight container and rewarm them slightly in a 350° oven for just a few minutes before serving them.

Cinnamon Scone Tips

How do you serve cinnamon scones?

Serve cinnamon scones warm from the oven. They’re exceptional with a bit of Devonshire cream, a pat of butter, salted caramel sauce or homemade whipped cream. Some people also like to enjoy these scones at room temperature or even chilled!

Can you use a buttermilk substitute?

Yes, you can use a buttermilk substitute in this cinnamon scone recipe. In place of 1 cup buttermilk, pour 1 tablespoon of distilled white vinegar or lemon juice into a liquid measuring cup, then pour in enough milk to measure 1 cup. Stir, then let the mixture stand for five minutes. You could also use 1 cup of yogurt.

What is the secret to making perfect cinnamon scones?

The secrets to perfect cinnamon scones are to make sure all of the ingredients are as cold as possible and to not overwork the dough. I like to refrigerate all ingredients—yes, even the dry ingredients—before mixing the scone dough. The colder the ingredients, the flakier the scones. Also, avoid kneading the scones for more than 10 to 12 turns. We don’t want to work up the gluten like we would when kneading bread.