This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!
These sones have a special place in my heart. The first time I made them, my son was five. After watching a cooking show with me, he requested cinnamon buns for breakfast. I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.
My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!
With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!
Why This Recipe Works
- Using cold butter makes the dough puff up and rise into a flaky, crispy scone.
- Adding the cinnamon and sugar in a swirl instead of into the dough gives the scones a lot more flavor.
- The buttery glaze makes these scones an indulgent treat that’s really special.
Cinnamon Scones Step By Step
In a large bowl, sift together the flour, sugar baking powder, and salt. Add the Cold Butter.
Cut the butter into the flour mixture until it resembles coarse bread crumbs.
In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).
Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.
Roll the dough out into a rectangle of about 10-x-14-inches.
In another bowl, combine the filling ingredients and spread it over the dough.
Roll the dough up tightly from the 10-inch side. Slice the dough into 8 rounds.
Place them on a parchment-lined cookie tray and bake until golden.
For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract. Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.
Once the scones have cooled for ten minutes, drizzle with the glaze and serve. Enjoy!
For Best Results
- Don’t soften your butter. Cold butter makes scones rise higher.
- For a fruity twist, try adding raisins to the dough before rolling.
- If you have a hot kitchen, try freezing your butter before making scones.
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How To Store Scones
Scones are best served fresh. If you have to save leftovers, transfer them to an airtight container for a day or so.
How To Freeze Scones
To freeze unbaked scones place them on a baking sheet. Once they are frozen completely, transfer them to an airtight, freezer-safe container for up to 3 months.
When ready to eat them, bake them according to the recipe, but add 3-4 minutes to the baking time.
To Freeze Baked Scones, add the freshly baked, cooled scones to an airtight, freezer-safe container (without the glaze) and freeze for up to 3 months.
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Let’s Make Cinnamon Roll Scones
Ingredients
FOR THE SCONES:
- 3 cups all-purpose/plain flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 oz cold butter (½ cup, 1 stick, 8 tablespoons), cut into small cubes
- 1 cup whipping cream or milk, plus extra for brushing
- 1 teaspoon vanilla
- 2 large eggs
FOR THE FILLING:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter melted
FOR THE GLAZE:
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 3 to 5 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F/190°C
- Line a cookie sheet with parchment paper.
- Sift together the flour, sugar, baking powder, and salt in a large bowl.
- Cut the butter into the flour mixture until it resembles coarse bread crumbs.
- Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
- Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
- In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
- Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
- Brush the tops of the scones with cream or milk.
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
- In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Once the scones have cooled ten minutes, drizzle with the glaze and serve.
Tips + Notes
- Don’t soften your butter. Cold butter makes scones rise higher.
- For a fruity twist, try adding raisins to the dough before rolling.
- If you have a hot kitchen, try freezing your butter before making scones.
Nutrition Information:
Update Notes: This post was originally published on: Apr 30, 2014, but was republished with new photos, step by step instructions, and cooking tips in December of 2019.
Michelle says
These look delicious and I’m going to make. First could you clarify whether or not you have to kneed the dough. In the recipe directions you say to kneed the dough 20 to 30 times. However in the step by step photos & description of the recipe you just say to bring the dough together adding more flour as necessary but you don’t say to kneed the dough. Can’t wait to try these – obsessed with anything cinnamon !
Erren's Kitchen says
Hi Michelle, the step to step photos are a handy guide that supplements the recipe below. I’m sorry for any confusion. Yes, knead around 25-30 times. I hope this helps 🙂
Lillian says
I followed this recipe to the “T” it was amazing! These scones tasted great for breakfast and were a perfect for a leftover treat.
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
AILISH MCGEOWN says
One of my fav recipes ever! So delicious and love the tip about the cold butter… Made all the difference. These scones are a must try!
Erren's Kitchen says
Thank you, I’m so pleased you like the recipe 🙂
Kari Albers says
Couple of suggestions: I doubled the filing recipie. And I also think 3 cups of flour is too much for a scone. It was flaky and falling apart. Will try again with 2.5 cups flour and tripling the filing. But the first batch went quick regardless. Made the glaze with a couple ounces of cream cheese!
Erren's Kitchen says
Hi Kari, if your dough looks too dry you can always add a little more liquid, the same if they are too wet, add more flour. I hope this helps 🙂
Lynda Charlton says
These are so easy to make and taste delicious!!
Erren Hart says
That’s wonderful to hear, Lynda! So happy you enjoyed them!
Arlene says
So much better than my previous cinnamon scone recipe. I love the texture of the scones and the flavour is amazing I leave the cream out and don’t need the glaze as I serve with a little butter so feel virtuous 😂
Erren's Kitchen says
Fantastic Arlene, I’m glad you enjoyed them
Erren's Kitchen says
I’m so pleased you like them 🙂
Corrie Johnston says
Thanks for the recipe! Do you think it would work if I used self-raising flour and lowered the baking powder amount? It’s hard to find any flour at the minute! But I’ve loads of self-raising in the house.
Erren's Kitchen says
Hi Corrie, I think that would work fine, good luck and I hope you enjoy the end result 🙂
Jet Miskis says
👍
Mary-Ann says
Can I prepare them the night before and bake in the morning
Erren Hart says
As the recipe uses baking powder, I don’t recommend it. You can certainly measure it and mix in the morning, but making them the night before and sitting overnight, may result in scones that don’t rise.
Ja9 says
You could try mixing the dry and wet (and filling) ingredients separately the night before, and then just incorporate them in the morning.
Erren's Kitchen says
Hi, It’s not something I would do but I can’t see that it would be a problem, time-saving too!