How to Make Cinnamon Scones

Why you should make these Cinnamon Scones

I’ve been baking scones for decades — yes, literally decades! From orange to eggnog, I’ve probably gone through a small mountain of flour and enough butter to make a cow nervous. Along the way, I stumbled upon a few not-so-secret secrets to the best scones: use high-quality ingredients and keep everything cold. Really cold. Think rich, grass-fed butter (Kerrygold is my favorite) and good organic heavy cream. The fancier the butter, the less water it has, and that means tender, flaky, swoon-worthy brunch scones every single time.

But let me tell you, it wasn’t always that way. I overmixed, I warmed my butter, I baked a few doorstops before I figured it out! Then I discovered the magic: grate your butter and pop it in the freezer before mixing. It’s the simplest little trick that turns “pretty good” into “oh my goodness, did I really bake these?”

If you’ve ever thought scones were dry or too much trouble, I promise these will change your mind. With a few simple tricks (and a little kitchen confidence), you’ll be pulling golden, cinnamon-scented scones from the oven that rival any bakery. And I’ll be right here, cheering you on every buttery, flaky step of the way.

You may want to try my cinnamon chip scones, or these apple chai scones.

Ingredients for Cinnamon Scones Recipe

• Flour – Use a light Whole Wheat pastry flour for its light texture and nutty flavor. But you can use regular whole wheat or a mixture of half whole wheat and half all-purpose, or use all unbleached all-purpose flour.
• All-natural cane sugar – adds gentle sweetness and keeps the crumb tender. Regular granulated white sugar may be used. Try using maple syrup in place of the sugar!
• Salt – balances sweetness and enhances flavor.
• Baking soda & baking powder – your leavening duo for lift and lightness.
• Cinnamon – a warm spice that ties the scone and crumb topping together.
• Butter (cold) – real, high-quality butter is key to flaky layers; grate or cube it small and freeze until ready to use for best results. I use salted butter because that’s what I usually have, but you may sub unsalted butter.
• Heavy cream – aka, whipping cream for richness and moisture (plus a little extra for brushing).
• Egg yolk – adds tenderness and that pretty golden hue.
• Vanilla extract rounds out all the cozy cinnamon flavor.
• Cinnamon Crunch Crumb Topping: You’ll need a little brown sugar (light or dark), flour, butter (soft), cane sugar, cinnamon, and salt.

Get the full recipe in the recipe card below.

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Step-by-Step Instructions for Cinnamon Crunch Scones

Step 1: Prep and Preheat

Preheat your oven to 400°F and line a cookie sheet with parchment paper. Grate butter and place in freezer until ready to use.

Step 2: Mix Dry Ingredients

In a large bowl, stir together flour, sugar, salt, baking soda, baking powder, and cinnamon.

Step 3: Cut in the Butter

Add your cold butter chunks (or grated butter) and work it into the flour mixture using a pastry cutter, two knives, or your hands, until the pieces are about the size of peas.

Step 4: Combine Wet Ingredients

Whisk the egg yolk and vanilla into the cream. Make a well in the dry mixture and pour in the wet ingredients. Mix gently with a fork, a pastry blender, or cool hands just until a shaggy dough forms. Add a splash more cream if needed.

Notes & Tips

• High-altitude bakers: You may need to adjust the temperature, baking time, or moisture slightly; high elevations can affect texture and baking time. I bake at 5800 feet above sea level, and the only adjustment I needed was to add a couple of teaspoons of heavy cream.
• Butter matters: Use real butter — no blends or spreads! The less water, the flakier your scones.
• Flour differences: Whole wheat flour can absorb more cream. If using whole wheat flour, add 1 teaspoon at a time until the dough just comes together.