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Glazed Cinnamon Scone Recipe

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Looking for a really easy Cinnamon Scone recipe? These cinnamon scones are SO delicious and surprisingly simple to make! They’re a longtime family favorite!

Love cinnamon recipes? You might want to also check out these Easy Bread Machine Cinnamon Rolls or this Cinnamon Raisin Ice Cream Soaked French Toast!

Glazed Cinnamon Scones Recipe

Easy Cinnamon Sugar Scone Recipe

We have been making this Cinnamon Scone Recipe for almost a decade and it’s a tried and true favorite at our house!

It’s perfect as a special weekend breakfast or to take to a brunch get-together. We love making it for Christmas brunch each year!

It’s way simpler than it looks and it easily impresses guests! Plus, it’s SO delicious.

Kathrynne mixing up batter on table

As you can see by this old photo of Kathrynne (look how tiny she was!!), we’ve been making these for a really, really long time at our house! 🥰

I have fond memories of the older three helping me whip up a batch of these in the kitchen when they were younger. (And now they’re old enough to bake recipes themselves!)

Just remember when making these that there’s no need to do it perfectly. In fact, I believe the beauty of homemade cinnamon scones is that each one has a little bit of personality!

Cinnamon Sugar Scone Recipe Ingredients

For the Scones:

  • 2 cups flour (I used unbleached all-purpose, but you could use half whole-wheat, half unbleached)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1 egg, separated
  • 3 Tablespoons honey
  • 1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

For the Crumb Topping:

  • 2 Tablespoons sugar (I like using Turbinado )
  • 1/2 teaspoon cinnamon

For the Icing:

  • 1 cup powdered sugar
  • 1-3 teaspoons milk (just enough to make the glaze spreadable)
  • 1/2 teaspoon vanilla extract
ingredients for cinnamon scones

How to make Cinnamon Scones

1. Preheat oven to 400ºF.

2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.

3. Cut in butter until mixture is crumbly.

4. Separate the egg white and yolk. Set the egg white aside.

5. In a smaller bowl, mix egg yolk, honey, and buttermilk (or milk/lemon juice mixture).

6. Add wet ingredients to the dry ingredients and stir until just combined.

7. On a floured work surface, form the dough into a ball.

8. Roll or pat the ball into a half-inch-thick disc, roughly 8 inches in diameter.

9. Cut dough into eight equally-sized pieces.

10. Transfer the dough to a greased baking sheet (a pie spatula makes this very easy).

11. Whisk the egg white until froth forms and brush over the tops of the scones.

12. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

13. Bake in preheated oven for 10 to 12 minutes.

14. While scones bake, mix powdered sugar, milk, and vanilla until a thin glaze forms.

15. Drizzle glaze over scones after they come out of the oven.

How to serve Glazed Scones

Scones are a great dessert or special treat with your morning coffee. They are also a delicious breakfast or brunch recipe — paired with an egg dish and fresh fruit.

The scones look so fancy plated on a pretty platter… no one will ever guess how easy they are to make!

How to store this Cinnamon Scone Recipe

After the scones are completely cooled and the glaze has hardened, you can place scones in a food storage container with a tight-fitting lid and store at room temperature for a few days, or freeze them for longer.

Cinnamon Scones Recipe FAQs

What makes scones moist?

Buttermilk is the key ingredient in making them soft and moist. Also, keeping the butter nice and cold will help create more air pockets in the dough when it bakes.

Is buttermilk or heavy cream better for scones?

Either will work, but we prefer buttermilk. Do not substitute regular milk as it’s not as thick and the results won’t be as tasty!

What is the difference between scones and cookies?

The biggest difference is the amount of sugar — cookies have as much as 3 times more sugar than scones. Scones also contain a lot more liquid, making them softer and more muffin-like.

How do you get the glaze to harden?

In order to get that nice hardened glaze, simply let your glazed scones “dry” for 20 – 30 minutes before putting them away or covering them in any way. If you cover the scones immediately after glazing them, the moisture cannot escape and the glaze will remain wet.

These cinnamon scones are honestly some of the best scones I’ve ever tasted — flaky, soft, and beautifully delicious! I hope you enjoy them as much as our family has over the years!

Recipe

Cinnamon Scone


Author Crystal Paine
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 8 scones
Looking for a really easy Cinnamon Scone recipe? These cinnamon scones are SO delicious and surprisingly simple to make! They're a longtime family favorite!

Ingredients
  

For the Dough

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter very cold, cut into small pieces
  • 1 egg separated
  • 3 Tbsp honey
  • ⅓ cup buttermilk or ⅓ cup milk mixed with ½ tsp lemon juice

For the Crumb Topping

  • 2 Tbsp sugar
  • ½ tsp cinnamon

For the Icing

  • 1 cup powdered sugar
  • 1-3 tsp milk
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 400ºF
  • In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  • Cut in butter until mixture is crumbly.
  • Separate the egg white and yolk. Set the egg white aside.
  • In a smaller bowl, mix egg yolk, honey, and buttermilk (or milk/lemon juice mixture).
  • Add wet ingredients to the dry ingredients and stir until just combined.
  • On a floured work surface, form the dough into a ball.
  • Roll or pat the ball into a half-inch-thick disc, roughly 8 inches in diameter.
  • Cut dough into eight equally-sized pieces.
  • Transfer the dough to a greased baking sheet (a pie spatula makes this very easy).
  • Whisk the egg white until froth forms and brush over the tops of the scones.
  • Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.
  • Bake in preheated oven for 10 to 12 minutes.
  • While scones bake, mix powdered sugar, milk, and vanilla until a thin glaze forms.
  • Drizzle glaze over scones after they come out of the oven.

Nutrition

Serving: 1scone | Calories: 325kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 431mg | Potassium: 64mg | Fiber: 1g | Sugar: 25g | Vitamin A: 402IU | Vitamin C: 0.04mg | Calcium: 84mg | Iron: 2mg

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  1. Candy says

    Made these for thanksgiving morning. They were really good but they didn’t hold together very well. I’m wondering if I may have baked them too long? I started at 11 minutes and they still looked so blonde. I ended up baking them more like 15 minutes. Any thoughts?

    • Olivia says

      Oh I’m so sorry they didn’t turn out for you! Perhaps they had too much flour in them or could’ve been overcooked? Hopefully they still tasted good! -Olivia, MSM Team

    • Olivia says

      Oh I’m so sorry these didn’t turn out for you! Perhaps they had too much flour or were overcooked? Hopefully they still tasted good! -Olivia, MSM Team

  5. Kelly Smith says

    I made gluten free and egg free. Used Bob’s Red Mill 1-to-1 flour (blue bag) and a flax egg. I brushed the tops of the scones with milk instead of egg white. I also used parchment paper and just formed the dough into a rectangle and cut it into eighths and then separated the pieces all on the parchment-covered pan. Gf dough can be tricky, and this made it easier. Then I cut the powdered sugar in half and used that to make my glaze.

    • Jordan says

      Thanks so much for sharing your tips and tricks on making this GF and egg free! It’s so helpful for our readers who have allergy concerns to look out for! -Jordan, MSM Team

    • Jordan says

      You could try maple or karo syrup. If you do let us know how they turn out! -Jordan, MSM Team

  8. Holly says

    Can I just skip the buttermilk all together and add it as milk. I absolutely can’t stand the smell of buttermilk esp cooking! Every time I’ve used buttermilk that’s all I can taste.

  9. L Jackson says

    These scones are wonderful. I’ve made this recipe countless times. I do it just as written but add cinnamon to the dough and to the glaze, I love cinnamon. Thank you much for the recipe.

  10. Trudy says

    Fabulous and easy! I’m not a scone fan but that’s evidently because I’ve never had them hot and fresh. OMG, do yourself a favor and make these! Recipe must be very forgiving because, after not incorporating the butter til the very end (I forgot), they turned out beautiful and delicious.

  13. Lisa Broom says

    I wanted to like these – tasted great like everyone else said – soft and buttery. But they left an awful after taste of baking powder! I only used the 2 teaspoons so not sure why this happened. I don’t know if I should give it another try and see what happens!

    • Crissy says

      @Lisa, I make a lot of scones and always use that amount of baking powder, you can’t taste it. Did you perhaps use baking soda instead? These turned out absolutely amazing for me with sugar instead of honey.

  14. heather says

    delicious! and so glad they give the sour milk option when baking (since i hardly ever buy buttermilk!). We bake almost all of our own goodies due to nut allergies and this is a keeper! i may add raisins or cranberries and orange juice to try some other varieties! thanks!!

  15. Rachel Hopple says

    These were absolutely awesome….making them for the 2nd time, adding choc. chips. I didn’t put the glaze on at the end, and they were sweet enough…and delicious; perfect texture and taste! Thank you! This will be my new go-to scone recipe!

  16. Deanna says

    Made these this afternoon between a chocolate cake and a batch of cookies. They turned out perfect, my 10 yr old said it was the best thing I have made. I used a 10 inch spring form pan bottom as my cookie sheet. Perfect ! Thank you for sharing.

  17. Vicki says

    My little one loves Buckey’s scones..we always buy in quantity when we drive by. His only issue is the fruit..he picks it out! Found this recipe..thought I would give it a try. I have made it twice now..he loves them!!!!
    Thank you!

  19. nette says

    I made these and am making them again!! Best scones I ever made! I used half butter and half coconut oil(not melted) and they were just delish!! Thank you for sharing with us!!

  20. Gwen says

    I made these scones this morning and they were amazing! I substituted leftover evaporated milk for buttermilk and added lots of cinnamon to the scones and glaze and they turned out very yummy. 🙂

  21. Funnyface says

    I just made these and they turned out superb. Just the right texture and perfect sweetness. I will be making again. My daughter’s face said it all when she took a bite. Great recipe

  22. Donna says

    Good day, looks amazing. When I want smaller scones, I just make my dough into 2 balls and flatten as usual. It makes scones that a child can eat easily.

  24. Martha says

    Is it possible to substitute gluten free flour for the unbleached or whole wheat flour?

  25. Lisa says

    Converted this to a gluten free version this morning for Valentine’s Day and it turned out beautifully! I used a mixture of Pamela’s GF bread mix and Kratzen AP gluten free flour blend (1 cup each). I also added vanilla to the batter and cinnamon chips to the flour and put more cinnamon and sugar on the top instead of the glaze – family preference, we love cinnamon! The GF version did take a little longer to bake in my oven – more like 17 min. But they were perfect! Thank you for providing such a great recipe!

  26. Robin says

    This recipe is wonderful! I don’t bake scones very often, but I will definitely make these again. The cinnamon and honey combination are delicious! Thanks so much!

    • Barry says

      I doubt they would hold up overnight. My experience with a variety of scones is that they dry out by the next morning but guess you could give it a try.

  28. Jann says

    Just made a double batch…fabulous.. So light and buttery, has that sweet salty taste I love!

  29. wendy says

    I saw that someone had mentioned the self rising.
    Using the baking powder and baking soda does the job of rising the scones and I have used very cold butter, but when mixing, put the ingredients together right away, the cold butter gives it that light flaky texture.

  31. Brooke says

    Thank you so much for posting this recipe! I just made them and they’re fantastic! Even my husband likes them (which is saying a lot, lol)!!! Thanks again!

  32. Amy says

    Thank you so much for this recipe. I made these today and they were awesome! I replaced the vanilla extract with almond

    • Glen says

      I would say, because the recipe includes baking powder and soda that it is almost 100% regular flour.

  34. A.S. says

    I read this recipe a few days ago and thought that it would be perfect for a family brunch that we held this morning. My husband ended up making them, as I was preparing other items, and they came out perfectly. My husband is not a recipe deviator, so he followed every step to the letter. I wish that we had made two batches, as the first was one gone almost immediately. Because I love walnuts/pecans on everything, I sprinked some on my portion. Thanks for a fantastic recipe – it’s a keeper.

  35. Lisa says

    First of all, I recently found your blog and just love it!

    Then, I saw this recipe and thought we would give it a try. Delicious! And 5 out of 5 family members want me to make it again!

  36. desiree says

    Just made these this morning. Delicious! Best scones I’ve had. I used a hand mixers and used butter right out of the fridge and it turned out perfect. Also I added cinnamon to the glaze which was nice,and I also piped the icing out of a plastic baggy and it made it much less messy. Thanks so much for sharing this recipe.

  37. Vicki says

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

  38. Renee says

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

    • Crystal says

      Joy from FiveJs.com was the brains behind that one. We’re updating all past recipes to include it and all future recipes will have it, as well!

  41. 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!

  44. 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!

  45. 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!!

  46. 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!

  47. 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 🙂

  48. 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.

  49. Monica F says

    Crystal,
    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. 🙂

  50. Sarah says

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

  52. 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

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

      • 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.

  55. 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!

  56. 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!!!!!!

  58. 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??

  61. 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!

  63. 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.

  64. Alison Armstrong says

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

  65. 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.

  67. 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!

  68. 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!

      • Alisha says

        Bake first and then freeze? Or could I mix and shape the dough, freeze, thaw and bake when I need them?

  69. 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.

  72. 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!

  75. 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.

  77. 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.

  78. 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?

  80. Angie says

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

      • Lori F. says

        @keli,
        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!

  81. 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 :).

    • Wanda says

      So I made these yesterday and they were a big hit! I changed them slightly but wanted to share because it was really tasty : subbed the cinnamon for cardamom and added orange zest and the juice from that same orange to the glaze instead of milk
      And vanilla
      Yummm!

    • Lisa says

      I just made these scones this
      morning and they were delicious!!!! Thank you so much for sharing 🙂

    • Mary Hernandez says

      I am so thrilled with the end results! My Scones were perfect..I used white sugar but they still came out delicious. My granddaughter took my last 3. She loved them. My son enjoyed them and put his order in for a BBQ he’s having with fruends 😀. This recipe is a KEEPER. I’d love to post a pix of them.

    • Paulette says

      Very good!! They didn’t last long enough to take a picture, definitely making these again.