Cinnamon Scones

8 servings
Prep Time 17 minutes
Cook Time 18 minutes
Chilling Time 40 minutes
Total Time 1 hour 15 minutes

Cinnamon Scones are tender, soft scones with crisp edges made with butter, sour cream, and cinnamon chips topped with a sweet cinnamon glaze.

Is there a cozier breakfast than a cup of coffee and a warm Baked Good? Instead of making muffins or quick breads, why not try some fresh baked Scones? These cinnamon-flavored homemade scones will turn you into a scone fan for life. For more fall flavored scones, try my Maple Scones and Pumpkin Scones recipes next!

Sabrina’s Cinnamon Scones Recipe

My Cinnamon Scones are soft and buttery inside, while crumbly and crunchy outside, with three layers of cinnamon goodness. They start with warm ground cinnamon added to my rich, sour cream scone dough. Then you fold in special cinnamon baking chips to get melty cinnamon throughout. Finally they are topped with a drizzle of glaze made with another teaspoon of cinnamon. Every bite is literally bursting with a sweet, warm cinnamon flavor!

These sweet spiced scones might sound like cinnamon overload, if such a thing is even possible. However, the richness from the butter, egg, and sour cream and the sweetness from the sugar actually tame the aromatic bitterness of cinnamon. The result is Cinnamon Chip Scones with perfectly balanced buttery, warm, and sweet flavors that pair beautifully with a hot cup of coffee or tea.

Cinnamon Scones dough ingredients in separate bowls
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  • Flour Mixture: The flour base of your scones will be 2 cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of baking soda that will make for fluffy scones. You’ll also add ½ teaspoon of salt to balance out all the sweet flavors.
  • Sugar: To sweeten your scones, simply add ⅓ cup of sugar. That is just the right amount to make for a sweet treat, and still allow the cinnamon to be the star.
  • Sour Cream: The sour cream adds moisture to the scone dough and adds a slight tangy flavor. The acid in the sour cream also helps the dough rise better for fluffier, more tender scones.
  • Unsalted Butter: Cold butter is one of the most important ingredients in these scones. It makes the scones flaky and light, plus it helps balance out the sweetness of the cinnamon chips and sugar.
  • Ground Cinnamon: I used 2 teaspoons of ground cinnamon in the dough and 1 teaspoon in the glaze so it is packed with the warm, aromatic spice. It’s just the right amount so you get plenty of cinnamon flavor without overpowering the buttery goodness of scones.
  • Cinnamon Chips: These fancy sweet morsels stay creamy while holding their shape as they bake, like chocolate chips, and are bursting with cinnamon flavor. You can find cinnamon baking chips during the fall and winter holiday season at most grocery stores. However, when they are out of season, you may have to go to a store that sells special baking supplies or order them online.
  • Heavy Cream: Brushing your scones with heavy cream and sprinkling on a little sugar adds a touch more sweetness and gives them a crispy, perfectly browned crust.
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Kitchen Tools & Equipment

  • Food Processor: The dough is combined in a food processor similar to a pie dough so that the butter stays cold. You could also use a pastry cutter or fork, just try not to handle it too much with your hands.
  • Baking Sheet: I baked these scones on a baking sheet. You can use any large baking pan with a flat bottom.
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How to Make Cinnamon Scones

Time needed: 1 hour and 15 minutes.

  1. Make the Dough

    Sift flour, ⅓ cup sugar, baking powder, baking soda, cinnamon and salt by pulsing in a large food processor. Add butter, pulsing until crumbs form. Keep pulsing as you add the sour cream and egg, mixing until it forms large clumps.Cinnamon Scones dough ingredients in food processor preparation collage

  2. Knead the Dough

    Transfer dough to a floured surface and fold in cinnamon chips. Knead into a ball then press into a large circle.Cinnamon Scones dough with chips mixed in on floured countertop

  3. Shape and Chill

    Cut into 8 even wedges, like a pizza, and place wedges on a baking sheet lined with parchment paper. Chill, covered, in the fridge for at least 20 minutes.Cinnamon Scones dough with chips mixed in cutting into wedges

  4. Prep for Baking

    Preheat the oven while the dough chills. Brush the tops of the scones with heavy cream and sprinkle coarse sugar over the dough.Cinnamon Scones wedges on baking sheet before baking

  5. Bake the Scones

    Bake for 16-18 minutes. Cool 5 minutes before transferring to a rack to cool completely.Cinnamon Scones baked wedges without glaze on baking sheet

  6. Make the Glaze

    Whisk the sugar, milk and cinnamon until combined. Add sugar or milk as needed to get desired consistency.Cinnamon Scones glaze preparation collage

  7. Glaze the Scones

    Once scones are completely cooled, drizzle glaze over them. Serve when the glaze is dry, about 20 minutes.Cinnamon Scones baked and glazed wedges on baking sheet and glazing with spoon

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Can you make scones ahead of time?

Yes! Baked scones without the glaze will keep well in the freezer for months. The dough can be made a day in advance and refrigerated overnight or frozen wrapped tightly in plastic for a month. It’s best to shape the dough before freezing or refrigerating so you don’t have to handle it and risk melting the butter in your hands. If it’s already shaped, you can bake them from frozen, adding a couple minutes to the baking time as needed.

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Nutritional Facts

Nutrition Facts
Cinnamon Scones
Amount Per Serving
Calories 649 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 72mg24%
Sodium 291mg13%
Potassium 202mg6%
Carbohydrates 90g30%
Fiber 1g4%
Sugar 65g72%
Protein 7g14%
Vitamin A 500IU10%
Vitamin C 0.4mg0%
Calcium 158mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Serve Cinnamon Chip Scones

A cross between a quick bread and a light cake, Cinnamon Chip Scones can be served many ways. This scone recipe can be for breakfast or brunch, and they are sweet enough for dessert.

  • Drinks: Of course, a tasty scone is the perfect sweet treat with just a cup of Hot Cocoa, black coffee, or your favorite hot tea. 
  • Toppings: Try them with homemade cinnamon butter, regular salted butter, or a nut butter like almond butter or chocolate hazelnut spread. They would also taste great with a tangy, creamy topping like Creme Fraiche or cream cheese.
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Baking Tips & Tricks

Use Cold Butter

The secret to making a good scone is to use cold wet ingredients. Cold butter is especially important because you want it to melt slowly as the scones bake to prevent them from spreading. If your butter starts melting as you knead and shape the scones (it will start to feel greasy), pop it into the refrigerator for 20-30 minutes before baking.

How to Cut Butter Into Flour

If you don’t have a food processor, you can cut the butter into the flour a couple different ways. You can use two butter knives, a pastry cutter, or just rub the butter into the flour with your hands. To keep from handling it too much and melting it, freeze the butter and grate it instead of dicing. Grated butter is easier to incorporate into the dough quickly, which is important especially if you are using your hands.

Test your Baking Powder

Test baking powder by adding ½ teaspoon of baking powder to ¼ cup of boiling water. It should start fizzing otherwise it’s inactive and needs to be replaced.

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How to Store

Serve: These scones will stay fresh at room temperature for up to 4 days. Cover loosely and store in a cool, dry place.

Store: Keep scones longer in an airtight container lined with paper towels for up to 1 week. Reheat in the oven or microwave for a fresh baked taste

Freeze: You can either wrap baked scones individually in plastic wrap or freeze on a baking tray for one hour. Then place in a sealed freezer safe bag and freeze for up to 6 months. Unwrap and thaw at room temperature before warming to serve.

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Frequent Questions

Why are my scones flat and dense?

If your butter is super cold and you still get tough scones, it could be your baking powder or baking soda. Older, stale baking ingredients will affect how quickly dough rises, and sometimes don’t activate at all

What if my dough is too sticky?

The dough should be drier and when it comes together when pressed it’s okay if some flaky crumbs come off. If your dough is too sticky or wet, try refrigerating it to chill the butter again. You don’t want to knead the dough too much or handle it with your warm hands because it melts the butter.

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Cinnamon Scones

Cinnamon Scones are tender, soft scones with crisp edges made with butter, sour cream, and cinnamon chips topped with a sweet cinnamon glaze.
Yield 8 servings
Prep Time 17 minutes
Cook Time 18 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Cinnamon Chip Scones:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter , frozen and diced
  • 1/2 cup sour cream
  • 1 large egg
  • 2 cups cinnamon chips
  • heavy cream , for brushing

Cinnamon Glaze:

  • 2 cups powdered sugar
  • 2-3 tablespoons whole milk
  • 1 teaspoon cinnamon


Cinnamon Chip Scones:

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon and salt to a large food processor.
  • Pulse a couple of times to "sift".
  • Add butter and pulse until it resembles small crumbs.
  • Add sour cream and egg and pulse until large clumps form.
  • Remove to a flour covered surface, add in the cinnamon chips and knead into a ball.
  • Pat into an 8 inch circle with your hands.
  • Cut into 8 wedges. Place onto baking sheet.
  • Cover lightly with plastic wrap and refrigerate for 20 minutes.
  • Brush tops with heavy cream and sprinkle coarse sanding sugar over the dough.
  • Bake for 16-18 minutes.
  • Cool for 5 minutes before removing from baking sheet.

Cinnamon Glaze:

  • Whisk together powdered sugar, milk and cinnamon in a small bowl.
  • Drizzle over the scones and let dry for 20 minutes.


Calories: 649kcal | Carbohydrates: 90g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 291mg | Potassium: 202mg | Fiber: 1g | Sugar: 65g | Vitamin A: 500IU | Vitamin C: 0.4mg | Calcium: 158mg | Iron: 2mg
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  • Spices: You can make these with other fall spices like nutmeg, ground cloves, cardamon, or Pumpkin Pie Spice. You want to use about 2 – 2 ½ teaspoons of ground spices total, so replace the cinnamon or make a mixture to your taste.
  • Coffee Glaze: If you are a coffee lover, replace the milk in the glaze with 3 tablespoons of espresso or strong coffee and add ½ teaspoon vanilla extract.
  • Maple: Maple and cinnamon are a favorite fall combo. Swap the whole milk in the glaze for 2 tablespoons maple syrup and 1 tablespoon heavy cream or half and half.
  • Heavy Cream: Instead of milk in the glaze, use heavy cream, half and half, or buttermilk for a richer flavor. You can also brush tops of scones with egg white instead of the heavy cream for a shinier finish.
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More Delicious Scones Recipes

Cinnamon Scones baked and glazed wedges on parchment paper

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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