Get in the scone zone with this cinnamon version of the British favorite!
Ah, the scone – the buttery, decadent British specialty associated with afternoon tea time in posh homes. We’re sure Queen Elizabeth had a few stars of the scone universe in her day. And speaking of royalty, tea time can convert to “Royal Afternoon Tea” when some champagne accompanies these tasty little baked goods. You can even have “Sparkling Afternoon Tea” if you have your scones with sparkling wine or prosecco.
And add to your scones some delicious cinnamon. While it’s generally thought to be a cooking spice, the Romans thought cinnamon’s aroma was sacred. It seems it was burned during funerals, as well as being used as something to flavor food. Certainly, most of us have enjoyed the delicious and sweet flavor of a cinnamon roll, candy, or even liquor. And many coffee shops usually offer it as an option to upgrade your coffee fix every morning.
Put the scone and the spice together, and you’ve got a decadent breakfast treat!
Why You Will Love These Scones…
Flaky, buttery, and tender, the cinnamon kicks in with a hint of sweet tanginess. And you’re not just stuck with one kind of cinnamon to choose from – for example, cassia cinnamon is the most popular cinnamon variety sold in North America. Vietnamese Saigon cinnamon – a variety of cassia – has a stronger oil content and will yield a more intense flavor. While Sri Lankan Ceylon cinnamon offers a light brown color, smoother texture, and a more sophisticated flavor than its cassia cousins.
So does this sound tasty for breakfast? To round out a full and satisfying breakfast, try pairing the cinnamon scones with these Breakfast Potatoes, brimming in onion, paprika, and garlicky goodness. If you like your first meal of the day to be all sweet all the time, pair your scones with this decadent Healthy Baked Oatmeal. You get the healthiness of baked oatmeal, and the berries of your choice. Dessert for breakfast: What’s not to like?
Want To Make Your Scones Ahead of Time and Save Them for Later?
No problem! If you want them for a future date, create the scone dough and shape the individual scones, and then freeze on a pan for 1 hour before collecting them into ziplock bags and freezing them for up to 2 months. When ready to cook, thaw them thoroughly and then bake as directed. Once cooked, these cinnamon scones will last on the counter in an airtight container for up to 3 days.
Can I Customize My Cinnamon Scones?
Sure! You can add all sorts of dry-ingredient goodies to this cinnamon scones recipe. Can’t get enough cinnamon? Then try cinnamon chips. Want to go a little nuts? How about adding some chopped walnuts or pecans? If you are a citrus fan, try some orange zest, or perhaps experiment with chai spices such as cardamom, ground ginger, cloves, or nutmeg.
Serving Suggestions
Your scones don’t just have to be for breakfast. Have yourself a formal British tea time, served between 3-5 pm by serving them with – you guessed it – tea! Black tea is far and away the most favorite of the Brits. Whatever you serve them with, your cinnamon scones will be the star attraction of any meal.
Enjoyed this recipe and looking for more? Then try these sweet Strawberry Scones or these tangy Lemon and Blueberry Scones next time you do some baking.
Cinnamon Scones
Ingredients
- 2 cups all-purpose flour plus more for hands and work surface
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/2 cup heavy cream plus more for brushing
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
- 3 tablespoons milk
- Coarse sugar for topping
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Grate the frozen butter and add to the flour mixture, combining until it resembles pea-sized crumbs.
- In a separate bowl, whisk together 1/2 cup heavy cream, brown sugar, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until moistened.
- Turn the dough out onto a floured surface and shape into an 8-inch disc. Cut into 8 wedges.
- Brush the tops of the scones with additional heavy cream and sprinkle with coarse sugar.
- Chill the scones in the refrigerator for 15 minutes.
- Preheat the oven to 400°F.
- Place the scones on a baking sheet lined with parchment paper, spaced apart.
- Bake for 22-25 minutes until golden brown.
- Mix confectioners’ sugar and milk to make a simple icing and drizzle over the scones before serving.
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