These Cinnamon Scones are delicious with cinnamon icing! This big fluffy scones recipe is easy to make and is the perfect start to the day.
These Cinnamon Scones are light, fluffy, and super easy to make! They are the perfect thing to enjoy with a cup of coffee in the morning. Add whatever you want, from chocolate chips to cranberries, to make your favorite flavor.
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I’ve been making these cinnamon scones for years, and they continue to be a family favorite. The recipe came about from a mashup of recipes for cinnamon scones I’ve tried. It is the first dessert recipe I shared on my blog back in 2011!
Scones are so overlooked in today’s donut and muffin-obsessed culture. I love that scones have just the right amount of sweetness. And instead of being fried in grease like donuts are, they have a drier, more crumbly texture that is perfect with coffee or tea.
Cinnamon Scones Ingredients
Fluffy Scones Ingredients
- Flour: Provides structure and texture.
- Granulated Sugar: Adds sweetness.
- Baking Powder: Makes the scones rise.
- Cinnamon: Add a warm flavor.
- Salt: To enhance the flavor.
- Butter: Adds fat and makes the scones tender.
- Sour Cream: Adds moisture, fat, and flavor.
- Egg: Helps provide structure.
- Vanilla: For extra flavor.
- Cinnamon Chips: More cinnamon flavor.
Cinnamon Icing Ingredients
- Sugar: Powdered sugar dissolves to form icing.
- Heavy Cream: To dissolve the sugar and thin the icing.
- Cinnamon: Add for more cinnamon flavor.
- Vanilla: For extra flavor.
How To Make Big Fluffy Scones
In a large bowl, mix together the flour, granulated sugar, baking powder, and salt. Cut in the cold, cubed butter with a pastry cutter or two knives.
In a medium-sized bowl, combine the sour cream, egg, and vanilla. Then, add the mixture to the dry ingredients along with the cinnamon chips. Mix with a fork until the dough starts to come together. DO NOT over-mix.
Turn the dough out onto a floured surface and gently knead a few times until you can form the dough into an 8-inch circle. Cut the dough into eight wedges with a floured knife.
Carefully transfer the wedges of dough to a parchment-covered baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar.
Bake the scones at 400˚F for 14-16 minutes, until the edges start to brown.
Once the scones are cool, make the cinnamon icing. First, combine the powdered sugar and cinnamon. Then, add the heavy cream and vanilla. Stir until the icing is smooth.
To turn the icing into a glaze, add more heavy cream a little at a time. Or, to thicken the icing, add more powdered sugar a little at a time.
Other Ways To Make Them
Apple Cinnamon Scones
A fun variation is adding diced apples for autumn flavor! Apple pie spice adds more apple flavor.
- Omit the three tablespoons of heavy cream when making the dough.
- Add 1/2 cup of diced peeled apples.
- Use 2 teaspoons of apple pie spice instead of the cinnamon.
Sometimes, you want mini scones instead of the big fluffy scones. The mini size is perfect for kids!
- Divide the dough into half.
- Form each half into a 4 1/2 to 5-inch circle.
- Cut each circle into six wedges.
Tips For Success
- Cinnamon baking chips are like chocolate chips but cinnamon flavored instead. If you can’t find them at your local grocery stores, you can also order them online. Or you can use another flavor of baking chips.
- Do not overmix the batter. Making this big fluffy scones recipe is like making biscuits. You want flaky, tender layers, so be gentle with the dough.
- Experiment with other add-ins such as raisins, dried cranberries, or chopped nuts.
- Cinnamon scones freeze well. Wrap each scone individually in plastic wrap, then place them in a freezer-safe zip-top plastic bag and freeze them for up to three months. Thaw and warm the cinnamon scones in the microwave whenever a craving hits.
Frequently Asked Questions
To make this big fluffy scones recipe, be sure to should use cold butter, full-fat sour cream and heavy cream, and not overmix the batter.
Yes, you can either substitute another flavor of baking chips or simply leave them out.
Pat the dough into a rectangle and use a biscuit cutter to cut out circles of dough. See my Bisquick biscuits recipe for more details on this method.
- Pumpkin Scones are perfect for fall. Drizzle with white chocolate and enjoy!
- Enjoy Toffee Scones with a cup of steaming coffee.
- Banana Nut Scones are a delicious combination of scone and banana bread.
Cinnamon Scones Recipe
- Preheat oven to 400˚F. Mix together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
- Cut the cubed butter into the flour mixture using a pastry blender or two knives.
- In a separate bowl, combine the sour cream, 3 tablespoons of heavy cream, egg, and vanilla. Then add it to the flour mixture along with the cinnamon chips. Mix with a fork until the mixture comes together. DO NOT over mix.
- Turn out onto a floured surface. Knead a couple of times and then form an 8-inch circle.
- Cut into 8 wedges with a floured knife. Separate the wedges and place them on a parchment-covered baking sheet.
- Brush each scone with the remaining 2 tablespoons of heavy cream. Sprinkle the tops with coarse sugar.
- Bake at 400°F for 14 to 16 minutes or until the edges start to brown.
- Combine the powdered sugar and ground cinnamon.
- Add the heavy cream and vanilla extract. Stir until smooth. Add more heavy cream, a little at a time, to thin it more. Or add more powdered sugar, a little at a time, to thicken it.
- Once the scones have cooled, top them with the cinnamon icing.