Cinnamon Cream Scones


Are you seeing those beautiful air pockets? And that crunchy, sugary, cinnamon-y crust?


These are cinnamon cream scones! So delicious, so simple, so fast (this recipe takes 30 mins start to finish!) AND only makes 4 scones so no stale scones to deal with later in the week.


I know this blog is young, slightly over a week old, so it seems a little soon for another scone recipe but the truth is for the first batch of scones I bought a pint of cream (whoops!) and now I’m on a mission to use it up so later this week you will also be getting a recipe for delicious, tender red velvet scones just in time for Valentine’s Day! Although honestly these scones are good 365 days a year.


These cinnamon scones are made the same way as the chocolate chip scones so I left out the process pictures. The only difference is you will add cinnamon chips instead of chocolate chips and you will create a sugary, crunchy crust by sprinkling the tops of the scones liberally, read VERY liberally, with cinnamon sugar.


For scones

1/2 cup all purpose flour

1 tbs granulated sugar

1 tsp baking powder

6 tbs heavy cream

2 tbs-1/4 cup cinnamon chips

For crust

1 tsp heavy cream

1/4 tsp cinnamon

1 tsp sugar (granulated or turbino)

1. Preheat the over to 450 degrees.

2. Mix all dry ingredients together, flour, baking power, and sugar in a small bowl.

3. Pour the heavy cream into the dry ingredients and mix together JUST until the dough is craggy. Be careful not to over mix to ensure that your scones are light and airy. At the last second add in the cinnamon chips.

4. Form the dough into a disk on the baking sheet (I recommend making the scones on a silpat mat on top of the baking sheet) and brush the top of the disk with cream and then sprinkle with cinnamon and sugar.

5. Cut the dough into quarters and separate them placing them at least 2 inches apart as they spread and rise as they bake.

6. Bake scones for 10-12 minutes just until the tops have cracked and begin to look golden brown.


7. Enjoy light fluffy delicious scones with a kiss of cinnamon! I hear they go great with coffee…


I hope you are love scones as much as I do! They truly are under appreciated and the basic cream scone recipe is very easily adaptable to almost any flavor you can imagine. This makes them a great candidate for small batch baking!

Are there any scone flavor combinations that you would like to see?

(I swear the red velvet scones will be the last ones for a while, it’s just that my taste tester ate all the cupcakes I baked and had planned to photograph and share with you…)

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