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!
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! 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. 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. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
