Cinnamon Scones

Ingredients

• 250 g, plus 15–30 g for the work surface and hands (2 cups, plus about 2–4 tablespoons)plain flour
• 100 g (½ cup)granulated sugar
• 12 g (1 tablespoon)baking powder
• 1½ teaspoonsground cinnamon
• 2.5 g (½ teaspoon), omit if using salted buttersalt
• 113 g (½ cup), coldbutter
• 1 largeegg
• 120 g (½ cup), full-fatsoured cream
• 5 ml (1 teaspoon)vanilla extract
• 113 g (⅔ cup), starting with 85 g (½ cup) and adding more as desiredcinnamon chips
• To taste, optionalturbinado, raw or coarse sugar
• 120 g (1 cup)icing sugar
• 15 ml (1 tablespoon), or as neededcream or milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line two baking sheets with parchment paper or silicone baking mats. Use two sheets for 8 scones; 6 scones will probably fit on one.

2. 2

   Mix dry ingredients

   Whisk the flour, granulated sugar, baking powder, cinnamon and, if using, salt together in a large bowl.

3. 3

   Cut in butter

   Add the cold butter and work it into the flour with a pastry cutter or two forks. Stop when the mixture resembles cool, slightly damp sand, with some pea-sized butter pieces remaining, then set the bowl aside.

4. 4

   Whisk wet ingredients

   In a small bowl, whisk the egg, soured cream and vanilla extract until smooth.

5. 5

   Combine the dough

   Pour the wet mixture into the dry ingredients and fold with a soft spatula just until combined. The dough will be soft and shaggy; avoid mixing it more than necessary.

6. 6

   Fold in chips

   Start with 85 g (½ cup) cinnamon chips and add more, up to about 113 g (⅔ cup), according to how full the dough looks. Fold them in gently. If the dough is too wet to handle, add flour a tablespoon at a time until it comes together.

7. 7

   Flour the surface

   Sprinkle about 15 g (2 tablespoons) flour over a clean work surface and lightly flour your hands.

8. 8

   Shape the dough

   Turn the dough out and shape it into an approximately 20 cm (8-inch) round or a 23 cm by 8 cm (9 by 3-inch) rectangle. If it is too sticky to shape, add flour a tablespoon at a time.

9. 9

   Cut into wedges

   Use a large knife or bench scraper to cut the round into 8 equal wedges, or cut the rectangle into 6 wedges.

10. 10

    Arrange on trays

    Transfer the wedges with a flat spatula to the prepared baking sheet or sheets, leaving at least 5 cm (2 inches) between them. If you like, sprinkle each with a generous pinch of turbinado sugar, about 1 teaspoon.

11. 11

    Bake the scones

    Bake for about 15–18 minutes, until lightly golden and cooked through; a skewer inserted in the centre should come out clean or with a few moist crumbs, but no batter. Start checking after about 13 minutes to prevent the bottoms from over-browning, and rotate the trays during baking. If using two trays, swap their positions; 6 larger scones may need a few extra minutes.

12. 12

    Cool the scones

    Leave the scones on the baking tray for about 5 minutes, then move them to a wire rack to cool completely. Make the glaze while they cool, if using.

13. 13

    Make the glaze

    Whisk the icing sugar with 15 ml (1 tablespoon) cream or milk in a small bowl. Adjust with a little more sugar or liquid if needed to reach your preferred consistency.

14. 14

    Drizzle and serve

    Drizzle the glaze evenly over the cooled scones before serving.

What are cinnamon scones?

Scones are quick-bread pastries with roots in Britain, while this version takes an American-style approach with a rich dough, cinnamon chips and a sweet glaze. They suit breakfast, brunch or a teatime treat.

Cold butter and soured cream help make the crumb tender, while cinnamon chips bring concentrated sweetness and spice. The dough is mixed and shaped by hand, so there is no need for a mixer or food processor.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 8g protein, 63g carbs, 22g fat.

Most of the carbohydrates come from the flour, sugar, cinnamon chips and icing sugar; the butter and glaze contribute much of the fat, while the egg and soured cream provide some protein. Balance a scone with fruit and a source of protein such as yoghurt or eggs.

Why the dough uses cold butter

Cold butter: work it into the flour until you have a sandy mixture with a few pea-sized pieces left. Those small pieces help give the baked scones a tender, layered texture.

Soured cream: its richness gives the dough moisture and a soft crumb. Full-fat Greek yoghurt can stand in for it, as noted in the recipe.

Handle the dough gently

Wet mixture: fold the egg, soured cream and vanilla into the dry ingredients only until they come together. Overworking the dough can make the scones tough.

Sticky dough: a soft, shaggy texture is expected, but it should be workable. Dust your hands and surface, then add extra flour a tablespoon at a time only if the dough will not hold its shape.

Shape and cut evenly

Round or rectangle: shape the dough into an 8-inch round for 8 wedges or a 9-by-3-inch rectangle for 6. The recipe also allows 8 wedges from the rectangle, depending on how you cut it.

Even wedges: cut with a large knife or bench scraper and move them with a flat spatula. Leave at least 2 inches between scones so they have room to puff and spread.

Watch for doneness

Colour: the scones should be very lightly golden, not deeply browned. Begin checking around 13 minutes because the oven is hot and the bases can darken quickly.

Centre: a skewer should come out clean or with a few moist crumbs, but no raw batter. Rotate the trays as they bake, swapping top and bottom positions if you are using two.

Glaze after cooling

Cooling: give the scones about 5 minutes on the baking tray before transferring them to a rack. Let them cool fully before adding the glaze so it does not immediately melt away.

Consistency: whisk the icing sugar with the measured cream or milk, then adjust by small amounts until it is easy to drizzle. A thicker glaze will sit on top; a thinner one will run further over the scones.

Serving ideas

Serve a scone with tea or coffee for a simple snack, or add fruit and yoghurt to make a more substantial breakfast. The cinnamon and glaze also pair well with a bowl of fresh berries.

For a brunch spread, serve the scones alongside eggs or other savoury dishes. Their sweetness makes them a natural option for a holiday morning or afternoon treat.

Recipe notes & tips

• Keep the butter cold until you are ready to work it into the flour.
• Start with ½ cup cinnamon chips and add more only if you want the dough more heavily studded.
• Add flour to sticky dough gradually, a tablespoon at a time, rather than mixing in a large amount at once.
• Use a sharp knife or bench scraper for neat wedges, then transfer them with a flat spatula.
• Check the scones from 13 minutes onwards and judge by their colour and centre rather than relying only on the timer.
• Wait until the scones are fully cool before drizzling on the glaze.

Variations

• Greek yoghurt: use full-fat Greek yoghurt in place of the soured cream.
• Different chips: swap the cinnamon chips for another flavour of baking chips.
• Extra cinnamon: increase the ground cinnamon to 2 teaspoons for a stronger spice flavour.
• Coarse topping: sprinkle the wedges with turbinado or coarse sugar before baking for a crunchy top.
• No glaze: leave off the icing sugar topping for a less sweet finish.

Common mistakes to avoid

• Overworking the dough: fold only until combined to avoid tough scones.
• Adding too much flour: use it a tablespoon at a time so the dough stays tender rather than dry.
• Crowding the tray: leave at least 2 inches between wedges so they can puff and spread.
• Browning the bases: start checking after about 13 minutes and rotate the trays as needed.
• Glazing while warm: cool the scones completely first so the drizzle stays visible.
• Using a hot or softened butter: begin with cold butter so it can be cut into the flour in small pieces.

How to store

Once cool, store the scones in an airtight container at room temperature for up to 2 days. Warm briefly in a low oven or microwave; add the glaze after reheating if you have not already glazed them.

Frequently asked questions