Fluffy Cinnamon Scones are the perfect bakery-style treat that you can easily make yourself at home.
This easy cinnamon scone recipe will give you soft, delicious scones that are great with a cup of tea or coffee any time of the day.
I have a bit of a soft spot for a good scone, and I have a few great recipes for scones here on the site in a few different flavours.
This recipe uses cream rather than cold butter, so no need for a pastry cutter or "rubbing in" your butter so it's a super quick recipe too.
This means you can be eating warm cinnamon scones a lot sooner than you think.
This is my first time making triangle scones, and I really like this method!
There is less wastage as you only roll the dough out once and use it all rather than using a scone cutter and having to reroll the pastry scraps - which usually means a tougher scone for that last few plus there is still leftover dough.
Table of Contents
Why you will love these cinnamon scones
- Yummy bakery treats that are easy to make at home.
- A quick recipe using cream instead of rubbing butter into the flour.
What you need to make cinnamon scones
*Please see the recipe card below for exact quantities and detailed instructions
- self-raising flour (self-rising flour) - see my top tips section for how to make your own at home
- buttermilk - see my top tips section for how to make your own
- thickened cream (heavy cream)
- caster sugar
- ground cinnamon
- vanilla extract
- demerara sugar (for sprinkling on top)
*Please see the recipe card below for exact quantities and detailed instructions
How to make cinnamon scones
- Combine buttermilk and cream in a jug or a small bowl and set aside.
- In a large bowl, combine your dry ingredients - self-raising flour, caster sugar and cinnamon then whisk together to combine.
- Pour the cream mixture into the flour mixture, add in vanilla then stir using a flat-bladed knife.
- For the final few strokes, bring the dough together with your hands.
- Turn the dough out onto a lightly floured surface and knead the dough lightly until it just comes together - it doesn't need to be totally smooth - you want to knead it as little as possible.
- Pat the dough into a flat disc and place on a floured baking sheet.
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- Using a floured sharp knife or pastry/bench scraper, divide the dough into 8 equal wedges, then brush with the leftover cream mixture.
- Sprinkle over the demerara sugar, separate the portions slightly then place in the oven to bake.
Top tips
- Brushing the top of the scone dough with some of the cream mixture makes the sugar stick.
- Can't find self-raising flour? For every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
- No buttermilk at home? My go-to substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has some more alternatives.
Storage
Cinnamon scones are best eaten on the day of baking but will keep at room temperature in an airtight container for up to 2 days.
Variations
- Substitute demerara sugar with turbinado or muscovado sugar.
- Make a gorgeous cream cheese glaze to drizzle over your cinnamon scones.
What to eat with your scones
- Go full out on the cinnamon front and slather them in cinnamon flavoured butter.
- For a traditional taste, try the jam and cream approach.
- I like them just with plenty of good quality salted butter.
Frequently asked questions
Yes.
Not overworking the dough.
Usually but they come in savoury varieties too.
More scone recipes
Cheese Scones - these are great to have with dinner instead of bread rolls or for breakfast or brunch. Golden brown and sprinkled with cheese these savoury scones are a winner.
Date Scones - gorgeous fluffy scones with the added sweetness of dates.
Other recipes you may enjoy
Cinnamon Mug Cake - a quick and easy single serve dessert topped with a sprinkle of cinnamon sugar.
Choc Chip Mug Cake - a quick and fluffy vanilla mug cake packed with chocolate chips made in a flash in the microwave.
📖 Recipe
Cinnamon Scones
Ingredients
- 340 g self-raising flour (self-rising flour) plus extra for dusting
- 150 ml buttermilk
- 150 ml thickened cream
- 3 tablespoons caster sugar
- 1 teaspoon cinnamon
- 1-2 teaspoon demerara sugar for sprinkling
Watch me make this recipe
Instructions
- Preheat oven to 200c.
- Combine buttermilk and cream in a jug and set aside.150 ml buttermilk150 ml thickened cream
- In a large bowl, combine self-raising flour, caster sugar and cinnamon then whisk to combine.340 g self-raising flour (self-rising flour)3 tablespoons caster sugar1 teaspoon cinnamon
- Add the cream mixture (reserve a dribble in the jug for brushing - see my notes) to the bowl with the dry ingredients along with the vanilla.
- Combine using a flat-bladed knife, using your hands to bring it all together for the final strokes (the dough should still look shaggy).
- Turn the dough out onto a lightly floured surface and knead very lightly until it just comes together - it doesn't need to be totally smooth - you want to knead it as little as possible.
- Pat the dough into a flat disc approximately 20cm (8") in diameter and place on a floured baking tray, cut into 8 equal wedges using a floured knife or bench scraper.
- Brush the top of the dough with the leftover cream mixture, then sprinkle with demerara sugar.1-2 teaspoon demerara sugar
- Separate the portions slightly, then bake for 13 - 15 minutes or until the scones sound hollow when you tap them.
Notes
- When you combine the wet ingredients with the dry ingredients you want to mix just enough to bring the dough together, don't over-mix it.
- The same goes for kneading the dough, knead it as little as you can - the more you do the tougher the scones will be.
- Brushing the top of the raw dough with the leftover cream mixture makes the sugar stick.
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These tasted like the ones i buy in the shop - thanks
Awesome Andrea!