Cinnamon Roll Scones
These scones capture the spiced sweetness of a morning cinnamon roll in the crumbly, tender crumb of a classic scone. The dough is folded around a cinnamon-sugar butter layer, creating pockets of rich spice throughout every slice. Baking at a steady 400°F gives the wedges a lightly browned exterior while keeping the center soft. Finishing them with a vanilla drizzle while they are still warm ensures the glaze settles into every seam.
Why this one works
- Combines the buttery flakiness of scones with classic cinnamon roll flavor.
- Comes together quickly without waiting for yeast dough to rise.
- The tight rolling technique ensures distinct spiced layers in every bite.
- Bakes in just 18 minutes for a prompt morning treat.
- The warm glaze creates a smooth, sweet finish on the crisp crust.
What you’ll need
- 2 cups (250g) all-purpose flour Provides the foundational structure for the pastry without making the crumb overly dense.
- 1/2 cup (115g) cold unsalted butter Keeping the butter thoroughly chilled is key to cutting it into small, flaky pockets throughout the dry mix.
- 1/3 cup (75g) granulated sugar Adds a gentle baseline sweetness to the base dough without competing with the spiced filling.
- 1 tablespoon (12g) baking powder
- 1 teaspoon (5ml) vanilla extract
- 3/4 cup (180ml) milk
- 1 teaspoon (3g) ground cinnamon
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What to have nearby
- Large mixing bowl
- Pastry blender or fork
- Rolling pin
- Baking sheet lined with parchment paper
- Sharp knife or bench scraper
Step-by-step instructions
Work efficiently with cold butter to maintain the dough's tender texture. Once the dough comes together, roll it out evenly, spread the filling from edge to edge, and roll it snugly before slicing into wedges.
- 1Step 1
Preheat oven to 400F (200C).
- 2Step 2
Whisk flour, sugar, and baking powder. Cut in cold butter until crumbly.
- 3Step 3
Add milk and form dough. Roll into a rectangle, spread with cinnamon-sugar butter mixture, and roll tightly.
- 4Step 4
Slice into wedges and bake on a parchment-lined tray for 18 minutes.
- 5Step 5
Drizzle with a thick vanilla glaze while warm.
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A few things worth knowing
- Keep the butter as cold as possible until the moment you cut it into the flour.
- Avoid overworking the dough when bringing it together to keep the baked texture light.
- Roll the dough cylinder tightly to keep the spiced butter filling contained during slicing.
- Apply the glaze while the baked scones are still warm so it spreads smoothly over the top.
Ways to make it your own
- Add a pinch of freshly grated nutmeg to the cinnamon filling for extra aroma.
- Top the warm vanilla glaze with chopped toasted pecans for added texture.
Serving suggestions
Serve these scones warm from the baking sheet alongside a hot cup of black coffee, strong breakfast tea, or a cold glass of milk.
Storage & reheating
Store leftover scones in an airtight container at room temperature. If you prefer them warm, reheat briefly in a low oven before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why is it important to use cold butter?+
Cold butter creates steam pockets as it melts during baking, which gives the scones their signature flaky crumb.
How do I cut the butter into the flour without a pastry blender?+
You can use two butter knives or your fingertips to quickly rub the butter pieces into the flour until crumbly.
Can I shape the scones ahead of time?+
You can shape and slice the unbaked scones, keep them cold on a tray, and bake straight in a preheated oven.
With distinct layers of spiced sugar and a generous vanilla glaze, these scones offer the best qualities of two morning favorites in one straightforward bake.
Cinnamon Roll Scones
Bake tender cinnamon roll scones layered with buttery cinnamon sugar and finished with a sweet vanilla glaze. Perfect for breakfast.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter
- 1/3 cup (75g) granulated sugar
- 1 tablespoon (12g) baking powder
- 1 teaspoon (5ml) vanilla extract
- 3/4 cup (180ml) milk
- 1 teaspoon (3g) ground cinnamon
Instructions
- Preheat oven to 400F (200C).
- Whisk flour, sugar, and baking powder. Cut in cold butter until crumbly.
- Add milk and form dough. Roll into a rectangle, spread with cinnamon-sugar butter mixture, and roll tightly.
- Slice into wedges and bake on a parchment-lined tray for 18 minutes.
- Drizzle with a thick vanilla glaze while warm.
Nutrition
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