I have a soft spot for cinnamon scones because they make an ordinary morning feel a little more special without making me work very hard for it. I like that they come together in one bowl, I don’t have to roll or cut the dough, and I can have warm scones on the table in about half an hour.

These cinnamon scones have a crisp, cinnamon-sugar top and a soft, tender middle with little flaky bits throughout. I add both ground cinnamon and maple syrup to the dough, so the flavor is warm and noticeable without making the scones overly sweet.

I also really like making a batch of the dough ahead of time. Some mornings I only want one or two scones with my coffee, not an entire batch sitting around. Portioning the dough before freezing has saved me from that problem more than once.

A Few Things I Like About These Cinnamon Scones

I think drop scones are one of the easiest ways to get comfortable with scone making. I don’t have to worry about getting the dough into a perfect circle or cutting neat wedges. I just scoop it onto the baking sheet and let the oven do the rest.

I actually prefer when they look a little uneven. The craggy edges get nicely browned, while the centers stay soft. I used to think homemade scones needed to look bakery-perfect, but I’ve completely stopped worrying about that.

The cinnamon sugar on top is another little detail I don’t skip. It gives the finished scones a delicate crunch, and that first bite has a stronger cinnamon flavor than the dough alone.

I also find these useful when I’m baking for different schedules. I can prepare the dough, portion it, and refrigerate it for a few days or freeze individual portions. That makes freshly baked scones much easier when I don’t have time to start from scratch.

Ingredients I Used for the Recipe

• 3 cups all-purpose flour: I use regular all-purpose flour for the tender, layered texture I want in the scones.
• 3 teaspoons baking powder: This helps the scones puff up as they bake.
• 1/3 cup plus 2 tablespoons granulated sugar: I use most of the sugar in the dough and save 2 tablespoons for the cinnamon-sugar topping.
• 1 1/2 teaspoons ground cinnamon: I mix 1 teaspoon into the dough for warm cinnamon flavor and use the remaining 1/2 teaspoon for the topping.
• 1/4 teaspoon kosher salt: I only need a little, but it helps balance the sweetness and bring out the cinnamon.
• 6 ounces chilled unsalted butter, cubed: I keep the butter cold so I can work small pieces through the flour and get those flaky pockets in the baked scones.
• 1 large egg: I whisk the egg with the other wet ingredients to help bind the dough together.
• 3/4 cup milk, plus more for brushing: I use milk to bring the dough together and brush a little over the tops before adding the cinnamon sugar.
• 2 tablespoons pure maple syrup: I like the subtle maple flavor with cinnamon, and it adds another layer of sweetness without making the scones taste like dessert.
• 1 teaspoon pure vanilla extract: I use vanilla to round out the cinnamon and maple flavors.

I usually check my butter before I start anything else. If it feels soft, I put it back in the refrigerator for a bit. This is one recipe where I don’t try to make the butter easier to work with by letting it sit on the counter.

How to Make Easy Cinnamon Scones

Step 1 – Get the Oven and Pans Ready

I start by heating the oven to 400 degrees F. I line two baking sheets with parchment paper so the scones don’t stick and cleanup stays easy.

I like doing this first because the dough comes together quickly. Once the scones are portioned, I want to get them into the oven instead of waiting around for it to heat.

Step 2 – Mix the Dry Ingredients

I add the flour, baking powder, 1/3 cup of the granulated sugar, 1 teaspoon of the cinnamon, and the salt to a large bowl. I give everything a good stir so the cinnamon and baking powder are spread through the flour.

I used to be tempted to dump everything into the bowl and mix it all at once, but keeping the wet and dry ingredients separate makes it easier for me to avoid overworking the dough later.

Step 3 – Work the Cold Butter Into the Flour

I add the chilled cubed butter to the flour mixture and use a fork or pastry blender to work it in. I keep going until I see small, pea-sized clumps of butter coated in flour.

Sometimes I use my fingertips instead. I press and rub the butter into the flour quickly, but I don’t try to make the mixture completely smooth. Those little pieces are exactly what I want.

This is also the point where I remind myself not to get too fussy. A few larger pieces mixed with smaller crumbs are fine. I don’t need every piece of butter to look identical.

Step 4 – Whisk the Wet Ingredients

In a separate small bowl, I whisk together the egg, milk, maple syrup, and vanilla extract. I make sure the egg is fully mixed in before adding this to the flour mixture.

I like using maple syrup here because the flavor works so naturally with cinnamon. It gives the scones a slightly deeper sweetness that I don’t get from granulated sugar alone.

Step 5 – Bring the Dough Together

I pour the wet mixture into the bowl with the flour and butter. I stir gently with a large spoon or fork until the dough looks shaggy and there are still some rough bits.

Then I stop stirring. I use my hands to gently press the dough together until it forms a rough ball. I don’t knead it like bread, and I don’t keep mixing just because I can still see flour.

This was one of my early scone mistakes. I kept working the dough because I wanted it to look smooth. The result was a much heavier scone than I wanted. Now I stop as soon as the dough holds together.

Step 6 – Portion the Scones

I drop generous 1/4-cup portions of dough onto the prepared baking sheets, leaving about 3 inches between them. A cookie scoop makes this really quick, but I don’t mind using my hands when I’m already working with the dough.

I don’t flatten the mounds. I like leaving them a little rough because those uneven tops turn into nicely browned, crisp edges in the oven.

Step 7 – Add the Cinnamon Sugar

I mix the remaining 1/2 teaspoon cinnamon with the 2 tablespoons of sugar in a small bowl. Then I lightly brush the tops of the dough with milk and sprinkle the cinnamon sugar over them.

I try to get a little on every scone because the topping is what gives them that pretty crackly crust. Some of it will fall onto the parchment, and that’s completely fine.

Step 8 – Bake Until Golden

I bake the scones at 400 degrees F for about 18 to 20 minutes. I look for golden edges and tops that have cracked slightly across the surface.

I don’t pull them out just because the timer says 18 minutes, though. I check the color first. Depending on my oven and how large I made the scones, they may need the full 20 minutes.

Step 9 – Let Them Cool Before Eating

I transfer the baked scones to a wire rack and give them a little time to cool. I know it’s tempting to grab one immediately, especially when the kitchen smells like cinnamon, but I get a better crust when I wait.

I like them warm, just not scorching hot. After a few minutes, the outside firms up while the inside stays tender, and that’s when I think the texture is at its best.

Small Changes I Like When I Want Something Different

I usually make these exactly as written, but cinnamon is easy to pair with other flavors. When I have a few extra ingredients around, I sometimes change things up without making the recipe complicated.

• Chopped pecans or walnuts: I add a small handful when I want some crunch and a more nutty breakfast scone.
• Cinnamon chips: I use these when I want a stronger cinnamon flavor and little sweet pockets throughout the scones.
• Orange zest: I like adding a little fresh zest when I want the cinnamon to taste brighter.
• Chai spices: I can add ground ginger, cardamom, nutmeg, and cloves with the cinnamon for a cozy chai-style version.

I wouldn’t add every option at once, though. I’ve learned that simple is usually better with these. Cinnamon, maple, and a little vanilla already give me plenty of flavor.

Tips

• Keep the butter cold. I don’t soften it first. Chilled butter is much easier to turn into the little flour-covered pieces that help create flaky scones.
• Don’t chase a smooth dough. I stop mixing when the dough looks shaggy and use my hands to gently bring it together.
• Use a cookie scoop if you want speed. I find it especially helpful when I’m making a larger batch because the portions come out fairly consistent.
• Don’t worry about perfect shapes. These are drop scones, so I actually like the rough, homemade look.
• Give the baked scones a few minutes to cool. I get a better crust when I don’t eat them straight from the oven.
• Make the dough ahead. I can keep the dough covered in the refrigerator for up to 3 days, which is handy when I want fresh scones without doing all the prep in the morning.
• Freeze individual portions. I freeze the unbaked portions on a parchment-lined sheet first, then transfer the frozen pieces to a container once they’re solid.
• Store leftovers properly. I keep baked scones in an airtight container at room temperature for up to 2 days. If they lose some of their freshness, I warm them in a 300 degree F oven for about 5 minutes.
• Don’t bake the whole freezer batch at once. I prefer freezing individual portions so I can bake only what I need. Freshly baked scones really are at their best the same day.

For me, these easy cinnamon scones are the kind of recipe that earns a permanent spot in the baking rotation. I don’t need special equipment, complicated shaping, or a long list of ingredients. I just need cold butter, a little patience with the dough, and enough cinnamon sugar to make the kitchen smell ridiculously good.

I especially like having a few portions tucked away in the freezer. When I want a slow breakfast, I can bake a couple instead of making an entire batch, and that feels like a small luxury. With coffee beside me and a warm cinnamon scone on the plate, I really don’t need much else.

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Easy Cinnamon Scones Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 35 hrs

Cooking Temp: 400  C Servings: 12 Estimated Cost: $ 8 Calories: 367 kcal

Best Season: Fall, Winter, Spring

Description

I make these easy cinnamon scones with cold butter, maple syrup, vanilla, and warm cinnamon for a tender middle and crisp topping. I love that I can scoop the shaggy dough instead of rolling and cutting it, so fresh scones are ready in about half an hour.

ingredients

Servings

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ¹⁄₃ cup granulated sugar (For the dough)
• 2 tablespoons granulated sugar (For the cinnamon-sugar topping)
• 1 teaspoon ground cinnamon (For the dough)
• ¹⁄₂ teaspoon ground cinnamon (For the topping)
• ¹⁄₄ teaspoon kosher salt
• 6 ounces unsalted butter (Chilled and cubed)
• 1 large egg
• ³⁄₄ cup milk (Plus a little more for brushing)
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract

Instructions

How to Make Easy Cinnamon Scones

1. Step 1 - Get the Oven and Pans Ready

   I heat the oven to 400 degrees F and line two baking sheets with parchment paper. I do this first because the dough comes together quickly and I want the oven ready when the scones are portioned.
   Mark as complete

2. Step 2 - Mix the Dry Ingredients

   I stir together the flour, baking powder, 1/3 cup sugar, 1 teaspoon cinnamon, and kosher salt in a large bowl until everything is evenly distributed.
   Keeping the dry and wet ingredients separate helps me avoid overworking the dough later.
   Mark as complete

3. Step 3 - Work the Cold Butter Into the Flour

   I add the chilled cubed butter and use a fork, pastry blender, or my fingertips to work it into the flour until I see small pea-sized pieces and a few slightly larger pieces coated in flour.
   I keep the butter cold and do not try to make the mixture completely smooth. The small pieces of butter help create flaky pockets.
   Mark as complete

4. Step 4 - Whisk the Wet Ingredients

   I whisk the egg, milk, maple syrup, and vanilla extract together in a separate small bowl until the egg is fully incorporated.
   The maple syrup adds a subtle deeper sweetness that works especially well with the cinnamon.
   Mark as complete

5. Step 5 - Bring the Dough Together

   I pour the wet mixture into the flour and butter mixture and stir gently with a large spoon or fork until the dough looks shaggy. I stop mixing and gently press the dough together with my hands until it forms a rough ball.
   I do not knead the dough or chase a smooth texture. Overworking the dough can make the scones heavy.
   Mark as complete

6. Step 6 - Portion the Scones

   I drop generous 1/4-cup portions of dough onto the prepared baking sheets, leaving about 3 inches between portions. I leave the mounds rough rather than flattening them.
   A cookie scoop makes portioning quick and consistent, but I can also use my hands.
   Mark as complete

7. Step 7 - Add the Cinnamon Sugar

   I mix the remaining 1/2 teaspoon cinnamon with the 2 tablespoons sugar. I lightly brush the tops of the dough with milk, then sprinkle the cinnamon sugar over each portion.
   Some cinnamon sugar may fall onto the parchment, which is fine.
   Mark as complete

8. Step 8 - Bake Until Golden

   I bake the scones at 400 degrees F for 18 to 20 minutes, checking for golden edges and slightly cracked tops before removing them from the oven.
   I use the color and size of the scones as my guide because baking time can vary slightly between ovens.
   Mark as complete

9. Step 9 - Let Them Cool Before Eating

   I transfer the baked scones to a wire rack and let them cool for about 5 minutes before serving. I like them warm, but not scorching hot, so the outside can firm up while the center stays tender.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 scone

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Amount Per Serving

Calories 367kcal

% Daily Value *

Total Fat 18.7 gg29%

Saturated Fat 11.3 gg57%

Trans Fat 0.7 gg

Cholesterol 59 mgmg20%

Sodium 260 mgmg11%

Potassium 130 mgmg4%

Total Carbohydrate 46.8 gg16%

Dietary Fiber 1.6 gg7%

Sugars 15.2 gg

Protein 6.0 gg12%

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Calcium 61 mg mg

Iron 2.1 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I keep the butter cold and stop mixing as soon as the dough holds together. I can refrigerate covered dough for up to 3 days or freeze individual unbaked portions on a parchment-lined sheet before transferring them to a container. I store baked scones in an airtight container at room temperature for up to 2 days and rewarm them in a 300 degree F oven for about 5 minutes. For variations, I can add chopped pecans or walnuts, cinnamon chips, orange zest, or a small amount of chai spices.

Keywords: easy cinnamon scones, cinnamon scones recipe, drop scones, homemade scones, cinnamon sugar scones, breakfast scones, maple cinnamon scones