These delicious, easy cinnamon scones are flavored with ground cinnamon and topped with a cinnamon glaze. The perfect sweet treat to pair with your afternoon tea or cup of coffee.
Cut the cold butter into small blocks, or grate the butter using a box grater over the flour. Rub the butter into the flour until there are only pea-sized pieces of butter left. You can also use a pastry cutter or two knives to cut the butter into the flour, which is helpful if you have warm hands. *Note 2
8 tablespoons butter
Add in the sugar, and mix through with a fork. Pour in the cream and vanilla extract. Using a fork, mix the cream through until most of the flour seems to be moist.
⅓ cup white granulated sugar, ⅔ cup cream, 1 tablespoons vanilla extract
Turn out the scone mixture onto a floured, clean work surface. Bring the dough together. The dough will look a bit dry, so using a bench scraper, fold the edges of the dough over into the middle. Then when it is mostly cohesive, cut the dough in half, place one half on the other, and press down. Then roll/press the dough into a circle about 7 inches across, and about an inch tall. You may need to scoot the edges in as your press down again to make a nice disc. Cut into 8 wedges. Transfer the dough by the large scones onto the prepared baking sheet, with approximately 2cm of space between each scone. Refrigerate the scones for 30 minutes.
While the scones are resting, preheat the oven to 200°C/400°F.
Brush the tops of the refrigerated scones with 3-4 tablespoons of cream. Bake for 25 minutes or until the scones are a beautiful golden brown.
4 tablespoons cream
Remove from the oven and allow to cool for 10-15 minutes, before placing on a wired rack to cool completely.
While the scones are cooling, stir together the icing sugar, vanilla, cinnamon and cream. Drizzle the glaze over the buttery scones and then serve.
½ cup icing sugar, ½ teaspoon vanilla extract, ½ tablespoon cream, 1 teaspoon ground cinnamon
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
½ cup of butter (8 tablespoons) is equal to 115 grams/ 1 stick of butter. This is 2 tablespoon less than a metric ½ cup of butter.
You can use a stand mixer and the paddle attachment or pastry blender attachment on a low speed to work the butter into the flour.
For cinnamon raisin scones, toss in 1-1 ½ cups of raisins before pouring in the wet ingredients, and stirring through the flour mixture.
Storage and Freezing
Store the cool scones in an airtight container at room temperature for 2 days, or up to 5 days in the refrigerator. They can be freshened up by popping them in the microwave for 20-30 seconds before serving. Scones dough can be frozen (for up to 2 months) and baked from frozen but may need a couple more minutes to completely bake through. Or thaw in the fridge overnight and follow the baking instructions on the recipe card. Scones can also be frozen after being baked before topping with any glaze. Place them in an airtight container and freeze for up to 2 months. Allow to defrost before warming up in the microwave (20-30 seconds) before serving.