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Glazed Cinnamon Scones Recipe

These Cinnamon Glazed Scones will be the BEST you've ever tasted -- flaky, soft and beautifully delicious!

When Angela from The Coupon Project emailed me the link to her Cinnamon Scone Recipe, I immediately knew I wanted to try it! And I knew it would be the perfect addition to our Christmas Brunch.

While Kaitlynn and Silas were taking their afternoon naps, Kathrynne and I had fun whipping these up. She’s getting old enough to really be a help in the kitchen and it’s fun to have her work alongside me — and end up actually getting more done, than just having extra messes to clean up! 🙂

After mixing up the scone ingredients (see below), roll these out to about half an inch thick and eight inches in circumference. There’s no need to do it perfect; I believe the beauty of homemade scones is that each one has a little bit of personality!

Put onto a greased baking sheet. Or, get smarter than me and roll it out on the greased baking sheet so you don’t have to mess with the transfer! Slice like a pizza into eight pieces (or more, if you prefer smaller scones).

Brush with beaten egg whites, sprinkle with cinnamon and turbinado and bake.

Once baked, drizzle with the glaze and serve. These are one of the best scones I’ve ever tasted — flaky, soft and beautifully delicious!

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  • Maile says:

    Looks amazing!! …and fun! 🙂 I gotta try this one, thank you!!!

  • Kathy B says:

    Thank You. I was hoping you posted this recipe because I can’t wait to try it. 🙂

  • Joy says:

    Yummy! Those look beyond good. I’ll be making them soon. 🙂

  • these look really easy, yummy, and pretty!

  • Jenni says:

    I may have to try this recipe this weekend – my husband would love it, and I like that it uses buttermilk instead of cream. Buttermilk is something I tend to have on hand these days, and much lower in fat than cream :).

  • Angie says:

    Is the crumb topping correct? the picture looks like more than 1 1/2 teaspoon of sugar and cinnamon. Thanks!

    • keli says:

      @Angie, I was wonderng the same… maybe it’s 1 1/2 teaspoon per scone?

      • Lori F. says:

        I searched all the way back to the original recipe that came from a recipe forum and the correct measurements are 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon. Of course, you can always mix these to taste since they comprise the topping and the recipe is not dependant on these ingredients to be successful.
        I will probably add more cinnamon since I really enjoy the flavor.

    • Crystal says:

      @Angie, I actually didn’t measure the topping ingredients when I made these (yes, I’m a “dump” cook!), but I meant to put Tablespoon instead of teaspoon for the sugar. You can tweak the topping and glaze to your liking, though.

      • Danielle says:

        I didn’t even pay attention to the crumb topping directions because I keep cinnamon-sugar mixed up in a shaker for handy use on toast. I just kept shaking ’til it looked about right! The kids liked making these for our afternoon snack, but then they didn’t have much appetite for their dinner tonight…oops!

  • Carrie says:

    YUM! My kids love anything cinnamon/sugar. I can’t wait to try these. If you want another yummy cinnamon/sugar recipe, I just posted one at my site over Christmas for Cinnamon/Sugar Pretzels. It’s You might like that, too.

  • Kristin says:

    I can’t wait to make these! They look so good. One question though… does the milk/lemon juice trick work for buttermilk in other recipes?

  • Emma K says:

    Glad you said what turbinado was, I didn’t have any idea 🙂

    This is a perfect recipe to experiment with…I am hosting a bridal tea shower and need to experiment with recipes to serve.

  • Jenn says:

    We were WAITING for this recipe!
    Perfect weekend breakfast, with coffee of course 😉

  • charity crawford says:

    Thank you so much for this recipe…Been waiting for you to post it…Gonna try to make these soon. My kids would love them and so would I.

  • Tracey says:

    Looks yummy! I’ll have to make these with my 3y.o. son this afternoon!

  • Ginny says:

    I’m also wondering if the measurements for the topping are correct.

  • lise says:

    Thank you so much! I can’t wait to make these for our family! If I have time today, I might give em a whirl!

  • Alison Armstrong says:

    how much salt?

  • Lee says:

    The recipe says mix salt, but the ingredient list doesn’t have salt? Is it missing?

  • Colleen says:

    Here’s a tip for forming the scones, if you don’t feel like pulling out the rolling pin. Dust an 8” or 9″ cake pan/pie plate generously with flour and press the dough into it to form a round. Then, tip it back out onto your baking sheet/cutting surface and cut into pieces. You get a better shape than you would with a rolling pin and the right thickness too! You can brush off any excess flour before you add the toppings.

  • Darcy says:

    So if there’s milk in the glaze, should I refrigerate or freeze the leftovers instead of just putting them into an airtight container like I do with cookies/biscuits, etc?

    • Rachel says:

      @Darcy, I would just for the fact of they will dry out really fast because there’s no preservative in them to keep them moist. The most that I leave homemade breads/muffins in the fridge is a day because they dry out so fast. They’ll taste more moist if you just freeze them and thaw for a bit and warm up in the microwave when you want to eat them. These look like you could individually wrap them and freeze for individual servings later!

  • Mary says:

    These look wonderful! Thanks for sharing the recipe. I think I’ll give these a try this weekend. Love the picture of your little helper, too!

  • Looks yummy. Some baked cinnamon apples on top would go great with these. Thanks 🙂

  • cassie says:

    Oh wow, those look yummy, Crystal! Thanks for sharing!

    I don’t think I have ever had a scone before, but these look delicious so I think I am going to give them a try.

  • Alison Armstrong says:

    made them today’s dessert. Thank you for the recipe. They were very easy and very yummy

  • amanda says:

    I must say that Katilynn is so cute and seems so proud to be helping you in the kitchen. My 3.5 year old is still in the easily frustrated/mess phase and my youngest is Silas’s age. I think that I’ll make these after they go to bed! I look forward to having such cute helpers in coming years.

  • MicheleG says:

    Thanks Crystal! I have been waiting for this recipe all week since you mentioned it.

  • Rebekah says:

    Do you use turbinado in everything, in place of regular white sugar? I’ve been thinking about switching over, but sweet tea is a staple in our house, and I’m unsure of how it will taste with turbinado. Also, do you use the same measurements as regular sugar in any recipe??
    Oh, and thanks for sharing this recipe!! It looks so yummy!! I can’t wait to try it!

    • Amanda says:

      @Rebekah, I don’t use turbinado very often, but I do use organic sugar. Organic sugar is also called evaporated cane juice. It is much less processed than white sugar and it tastes better (in my opinion) than turbinado. Best of all, it’s great in sweet tea!

  • Michelle Kenworthy says:

    these look yummy and sooo easy! Thanks for sharing.

  • Kim says:

    here is another cinnamon scone recipe that’s outta this world!

  • Marion says:

    We are trying to take all white sugar out of our diet this year. I have used organic sugar, honey and maple syrup to sweeten things but I would like to try using turbinado but I have no idea what a good price per pound is? Does anyone know? I just checked amazon and I can get organic for around $2 a lb. That seems high but I have no idea??

  • Makayla says:

    That look so good! I think I’m going to attempt to make a gluten free version of it.

  • lisa says:

    Okay, just ate my piece. And it was every bit as delicious as it looks. Recipe was easy enough for my daughter to make. Thank you so much!!!!!!

  • jackie says:

    these look so yummy! I can’t wait to make them but will add some cinnamon chips. They can sometime be hard to find but I make a cinnamon chip cookie with them and they are sooooooo good!

  • Heathahlee says:

    Oh. My. Word. Those look sooooooo good! I can’t wait to try them!

  • Jen S. says:

    Yum! I served these tonight for dinner with veggie omelettes…delicious! 🙂

  • Kim says:

    I made a gluten-free version of this and it was DELICIOUS! My family and I ate it all in one sitting. Thanks for sharing this recipe!

    • Marisa says:

      What substitutions did you make? My son was just diagnosed as gluten intollerant and I’m just learning the substitutions.

      • MK says:

        @Marisa, I made a gluten free version tonight. Instead of the 2 cups of flour I used 1 and1/4 cup rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch and 1 tsp xantham gum. It turned out pretty good.

      • Kim says:

        @Marisa, for my GF version, I used 2 cups Bob’s Red Mill GF all purpose baking flour and 1 tsp xantham gum. 🙂

  • jan says:

    Are you just celebrating Christmas now?

  • Sarah says:

    Made these tonight to take to work … they came out great, the kitchen smells good. Will def. make these again!

  • Monica F says:

    Love that you’re posting recipes!!!! Do it more often. I know that one of your goals is more scratch baking. So please post them as well as pictures! I love to bake! Thanks for being awesome. 🙂

  • Stephanie says:

    These look delicious! My son loves to help me in the kitchen too, and I’m always looking for recipes that aren’t overwhelming for him to help me prepare. This may be a fun project one day very soon.

  • Debbi says:

    My scones just came out of the oven! Thanks for this easy recipe. My house smells delish on this snowy day. Can’t wait to eat them 🙂

  • Ally says:

    I just made these for a get together tomorrow. Mine didn’t turn out as pretty.. but I think I need to make more! They will go all too fast.. yummy and super easy! Thanks Crystal!

  • Erin says:

    I knew I had to make these after you posted this!! They are so good, its ridiculous how good they are!! (I hope they’ll be in heaven at our feast 😉

    Thank you sooo much for the recipe!!

  • Krystine says:

    Omg these are so good! I saw the recipe last night and we made some today 🙂 They’re amazing!! We replaced the vanilla with almond extract and put slivered almonds on top – even better!! Thanks so much for sharing!

  • Ali says:

    I made these today! Thanks for the recipe. They are delicious! I blogged about my experience too. Check it out here

  • valerie says:

    All l can say is YUMMY, thank u for posting

  • Reinee Goetsch says:

    I made these today-was so excited to use my new mixer I got for Christmas. I had never had a scone before-I think I must just not like scones, because I hated them and threw them all away. Since everyone on here is saying how fabulous they are, and I’m sure I made them correctly, I think that scones just aren’t my think. I don’t think I did anything wrong, but I am a very picky eater and thought these would taste sweeter or something. The scone itself didn’t seem to have much taste at all-is that how scones taste? Since I have never had one before, I really don’t know! I was very careful to follow the directions and the dough turned out perfect, so I don’t think that was the problem. Even though i didn’t like them and I threw them out, my house smelled great and at least I had fun playing with my mixer!

    • Crystal says:

      Using a mixer to make them might be what ruined them. Scones typically work best when mixed by hand, as, in most cases, they won’t be flaky and fluffy otherwise.

      Also, if you were expecting a really sweet treat, scones aren’t it. They are more like a “glorified” biscuit and really delicious (in my opinion!) with tea and clotted cream or lemon curd. 🙂

      Not everyone likes scones, though, so don’t feel badly if they are not your thing. But I’m sorry you had to waste some perfectly good ingredients to discover that. 🙁

      • Rachel says:

        @Crystal, I figured out how to use my mixer to make beautiful, flaky pie crusts, biscuits, etc. I just use butter straight out of the frig (NOT softened) then slice in into approximately Tbs. size pieces. Drop into mixer and whirl until just combined.

        Using hard butter keeps the mixer from over-mixing it. It is so quick & easy, and I don’t have to fool around with the pastry cutter & knife . . .

        With pie crusts, I like to chill the dough in the frig for 10 minutes or so, before rolling, that helps to keep the dough firmer & less apt to tear while putting it in the pan.

        My five year old son & I made the scones this afternoon! They smell great! Though they are a good bit flatter n wider than yours thanks to a zealous little man with a rolling pin in his hand!

  • beth says:

    Do you know where I can find a printable version of this recipe?

  • Holly says:

    LOVE the cute recipe format with the print button…. looks awesome!

  • Renee says:

    I just made these with my daughter today! They are absolutely delicious!! Thanks so much for posting the recipe!

  • Vicki says:

    I just made these and OH WOW these are good. All my husband could say was Mmmmmmmmmmmmm. :O)

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