Cinnamon Scones

Ingredients

• 113 g (½ cup; 1 stick)unsalted butter, softened to room temperature
• 45 ml (3 tablespoons)ground cinnamon
• 270 g, plus extra for dustingplain flour
• 1.25 ml (¼ teaspoon)kosher salt
• 15 ml (1 tablespoon)baking powder
• 50 g (¼ cup)sugar
• 160 ml (⅔ cup)milk
• 1.25 ml (¼ teaspoon)ground cinnamon
• 60 g (½ cup), plus a little more if neededicing sugar
• 15 ml (1 tablespoon)butter, melted
• 15 ml (1 tablespoon), as neededvery hot water

Instructions

1. 1

   Mix cinnamon butter

   In a medium bowl, combine the softened butter and 3 tablespoons of cinnamon using a hand mixer or sturdy spatula. Mix until the butter is deep brown and the cinnamon is fully incorporated.

2. 2

   Shape and chill

   Spoon the cinnamon butter onto baking parchment. Use the paper to shape it into a log, twist the ends and tuck them underneath to make a bundle. Freeze for at least 15 minutes, until very cold and firm.

3. 3

   Grate the butter

   Carefully grate the chilled cinnamon butter using the large holes of a box grater. Return the grated butter to the freezer while you prepare the other ingredients.

4. 4

   Heat the oven

   Preheat the oven to 220°C (425°F).

5. 5

   Combine dry ingredients

   Whisk the flour, salt, baking powder and sugar together in a large bowl.

6. 6

   Add the butter

   Stir the grated cinnamon butter into the flour mixture until combined.

7. 7

   Add the milk

   Add the milk a little at a time, stirring just until combined. The mixture will still look slightly crumbly.

8. 8

   Shape the dough

   Turn the dough onto a lightly floured board. Quickly and gently bring it together with clean hands, fold it over itself a few times, then pat it into a circle about 1.25 cm (½ inch) thick. Work promptly so the butter does not melt from the warmth of your hands.

9. 9

   Cut into wedges

   Use a large knife to cut the dough into 8 evenly sized wedges. Transfer them to a sturdy metal baking tray lined with a non-stick baking mat or baking parchment.

10. 10

    Chill the scones

    Refrigerate the scones for 20 minutes, or freeze them for 10 minutes, to help them keep their shape and rise well.

11. 11

    Bake until golden

    Bake at 220°C (425°F) for 12–18 minutes, until golden brown. Baking time depends on the size and thickness of the scones.

12. 12

    Cool completely

    Remove the scones from the oven and leave them to cool completely before glazing.

13. 13

    Mix the glaze

    In a medium bowl, combine the ¼ teaspoon of cinnamon, icing sugar and melted butter. Stir until smooth.

14. 14

    Adjust the glaze

    Add the very hot water a teaspoon at a time until the glaze reaches your preferred consistency; you may not need all of it.

15. 15

    Drizzle and serve

    Drizzle the glaze over the cooled scones and serve.

What are cinnamon scones?

Scones are quick breads associated with British baking, while this version takes an American-style approach, shaping the dough into a circle and cutting it into wedges. Cinnamon butter gives the scones a warm, spiced flavour without needing to knead spice through the dough.

The butter is chilled and grated before it is mixed with the dry ingredients. That keeps small pieces of fat distributed through the dough, while a simple cinnamon glaze adds a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 4g protein, 44g carbs, 13g fat.

The flour and sugar provide most of the carbohydrates, while the butter in the dough and glaze supplies much of the fat. There is a modest amount of protein, mainly from the flour and milk; serve a scone with plain yoghurt and fruit for a more balanced plate.

Why grate the cinnamon butter?

Cold butter: freezing the cinnamon butter until firm makes it easier to grate and helps keep it cool as you work. Return the grated butter to the freezer while measuring the remaining ingredients.

Even distribution: the shreds mix through the flour more readily than a solid lump of butter. Stir gently so they remain distinct rather than warming and smearing into the flour.

Bring the dough together gently

Add the milk gradually and stop stirring as soon as the mixture comes together. A slightly crumbly appearance is expected; too much mixing can make the finished scones less tender.

Quick handling: use your hands to gather and fold the dough only a few times. Pat it into a circle rather than pressing or kneading it extensively.

Chilling and baking cues

Chill the cut wedges for 20 minutes in the fridge or 10 minutes in the freezer before baking. This step helps the dough retain its shape in the hot oven.

Look for a golden-brown surface after 12–18 minutes at 220°C. The thicker the wedges, the longer they may need, so check them towards the end of the baking window.

Getting the glaze right

Stir together the icing sugar, cinnamon and melted butter until smooth before adding water. Add the very hot water a teaspoon at a time, stopping when the glaze is easy to drizzle but still holds a little body.

Wait until the scones are completely cool before glazing. Warm scones can make the glaze run off rather than sit on the surface.

Serving ideas

Serve the scones as they are for breakfast or an afternoon snack, with tea or coffee. For a more substantial plate, add fresh fruit and plain yoghurt alongside.

The wedges are sweet and buttery, so simple accompaniments work well. Serve the glaze lightly if you prefer the cinnamon flavour to take the lead.

Recipe notes & tips

• Freeze the cinnamon butter until it is firm enough to grate cleanly.
• Keep the grated butter cold while you prepare the flour mixture.
• Add the milk gradually and stop mixing when the dough is just combined.
• Work quickly when shaping so the butter does not soften in your hands.
• Use the stated chill time before baking to help the wedges keep their shape.
• Add the glaze water a teaspoon at a time, as you may not need all of it.

Variations

• Extra cinnamon: Add a little more cinnamon to the glaze for a stronger spice note.
• Light glaze: Drizzle on only a small amount of glaze for a less sweet finish.
• Citrus finish: Add a little finely grated orange zest to the glaze for a bright accent.
• Fruit on the side: Serve with sliced apple or pear for a fresh accompaniment.

Common mistakes to avoid

• Soft cinnamon butter: Freeze it for at least 15 minutes, until cold and firm, before grating.
• Overworking the dough: Mix only until combined, then gather and fold it gently a few times.
• Warm dough: Keep the shaping quick and chill the cut wedges before baking.
• Uneven wedges: Cut the circle into 8 pieces of similar size so they bake at a similar rate.
• Glazing too soon: Let the scones cool completely before adding the glaze.
• Too-thin glaze: Add the hot water gradually and stop as soon as it is drizzleable.

How to store

Store cooled, glazed scones in an airtight container at room temperature for up to 2 days. Warm briefly in a low oven if you would like to serve them warm; the glaze may soften.

Frequently asked questions