Cinnamon Swirl Scones

This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!

These sones have a special place in my heart. The first time I made them, my son was five. After watching a cooking show with me, he requested cinnamon buns for breakfast. I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.

My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!

With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!

Why This Recipe Works

• Using cold butter makes the dough puff up and rise into a flaky, crispy scone.
• Adding the cinnamon and sugar in a swirl instead of into the dough gives the scones a lot more flavor.
• The buttery glaze makes these scones an indulgent treat that’s really special.

Cinnamon Scones Step By Step

In a large bowl, sift together the flour, sugar baking powder, and salt. Add the Cold Butter.

Cut the butter into the flour mixture until it resembles coarse bread crumbs.

In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).

Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.

Roll the dough out into a rectangle of about 10-x-14-inches.

In another bowl, combine the filling ingredients and spread it over the dough.

Roll the dough up tightly from the 10-inch side. Slice the dough into 8 rounds.

Place them on a parchment-lined cookie tray and bake until golden.

For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract. Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.

Once the scones have cooled for ten minutes, drizzle with the glaze and serve. Enjoy!

For Best Results

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Rate This Recipe

How To Store Scones

Scones are best served fresh. If you have to save leftovers, transfer them to an airtight container for a day or so.

How To Freeze Scones

To freeze unbaked scones place them on a baking sheet. Once they are frozen completely, transfer them to an airtight, freezer-safe container for up to 3 months.

When ready to eat them, bake them according to the recipe, but add 3-4 minutes to the baking time.

To Freeze Baked Scones , add the freshly baked, cooled scones to an airtight, freezer-safe container (without the glaze) and freeze for up to 3 months.

Rate This Recipe

Ingredients

FOR THE SCONES:

• ▢ 3 cups all-purpose/plain flour
• ▢ ½ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 4 oz cold butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
• ▢ 1 cup whipping cream (or milk, plus extra for brushing)
• ▢ 1 teaspoon vanilla
• ▢ 2 large eggs

FOR THE FILLING:

• ▢ 2 tablespoons granulated sugar
• ▢ 2 teaspoons cinnamon
• ▢ 2 tablespoons butter (melted)

FOR THE GLAZE:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons butter (melted)
• ▢ 3 to 5 tablespoons milk
• ▢ ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 375°F/190°C
• Line a cookie sheet with parchment paper.
• Sift together the flour, sugar, baking powder, and salt in a large bowl.
• Cut the butter into the flour mixture until it resembles coarse bread crumbs.
• Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
• In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
• Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
• Brush the tops of the scones with cream or milk.
• Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

• In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
• Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
• Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Tips

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Nutrition

Update Notes: This post was originally published on: Apr 30, 2014 , but was republished with new photos, step by step instructions, and cooking tips in December of 2019.

Cinnamon Roll Scones

Ingredients

FOR THE SCONES:

• 3 cups all-purpose/plain flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 oz cold butter (½ cup, 1 stick, 8 tablespoons), cut into small cubes
• 1 cup whipping cream or milk, plus extra for brushing
• 1 teaspoon vanilla
• 2 large eggs

FOR THE FILLING:

• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter melted

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 tablespoons butter melted
• 3 to 5 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 375°F/190°C
• Line a cookie sheet with parchment paper.
• Sift together the flour, sugar, baking powder, and salt in a large bowl.
• Cut the butter into the flour mixture until it resembles coarse bread crumbs.
• Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
• In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
• Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
• Brush the tops of the scones with cream or milk.
• Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

• In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
• Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
• Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Notes

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Nutrition

Thank you for visiting Erren’s Kitchen!

This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!

These sones have a special place in my heart. The first time I made them, my son was five. After watching a cooking show with me, he requested cinnamon buns for breakfast. I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.

My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!

With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!

Why This Recipe Works

• Using cold butter makes the dough puff up and rise into a flaky, crispy scone.
• Adding the cinnamon and sugar in a swirl instead of into the dough gives the scones a lot more flavor.
• The buttery glaze makes these scones an indulgent treat that’s really special.

Cinnamon Scones Step By Step

In a large bowl, sift together the flour, sugar baking powder, and salt. Add the Cold Butter.

Cut the butter into the flour mixture until it resembles coarse bread crumbs.

In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).

Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.

Roll the dough out into a rectangle of about 10-x-14-inches.

In another bowl, combine the filling ingredients and spread it over the dough.

Roll the dough up tightly from the 10-inch side. Slice the dough into 8 rounds.

Place them on a parchment-lined cookie tray and bake until golden.

For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract. Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.

Once the scones have cooled for ten minutes, drizzle with the glaze and serve. Enjoy!

For Best Results

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Rate This Recipe

How To Store Scones

Scones are best served fresh. If you have to save leftovers, transfer them to an airtight container for a day or so.

How To Freeze Scones

To freeze unbaked scones place them on a baking sheet. Once they are frozen completely, transfer them to an airtight, freezer-safe container for up to 3 months.

When ready to eat them, bake them according to the recipe, but add 3-4 minutes to the baking time.

To Freeze Baked Scones , add the freshly baked, cooled scones to an airtight, freezer-safe container (without the glaze) and freeze for up to 3 months.

Rate This Recipe

Ingredients

FOR THE SCONES:

• ▢ 3 cups all-purpose/plain flour
• ▢ ½ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 4 oz cold butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
• ▢ 1 cup whipping cream (or milk, plus extra for brushing)
• ▢ 1 teaspoon vanilla
• ▢ 2 large eggs

FOR THE FILLING:

• ▢ 2 tablespoons granulated sugar
• ▢ 2 teaspoons cinnamon
• ▢ 2 tablespoons butter (melted)

FOR THE GLAZE:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons butter (melted)
• ▢ 3 to 5 tablespoons milk
• ▢ ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 375°F/190°C
• Line a cookie sheet with parchment paper.
• Sift together the flour, sugar, baking powder, and salt in a large bowl.
• Cut the butter into the flour mixture until it resembles coarse bread crumbs.
• Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
• In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
• Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
• Brush the tops of the scones with cream or milk.
• Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

• In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
• Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
• Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Tips

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Nutrition

Update Notes: This post was originally published on: Apr 30, 2014 , but was republished with new photos, step by step instructions, and cooking tips in December of 2019.

This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!

These sones have a special place in my heart. The first time I made them, my son was five. After watching a cooking show with me, he requested cinnamon buns for breakfast. I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.

My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!

With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!

Why This Recipe Works

• Using cold butter makes the dough puff up and rise into a flaky, crispy scone.
• Adding the cinnamon and sugar in a swirl instead of into the dough gives the scones a lot more flavor.
• The buttery glaze makes these scones an indulgent treat that’s really special.

Cinnamon Scones Step By Step

In a large bowl, sift together the flour, sugar baking powder, and salt. Add the Cold Butter.

Cut the butter into the flour mixture until it resembles coarse bread crumbs.

In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).

Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.

Roll the dough out into a rectangle of about 10-x-14-inches.

In another bowl, combine the filling ingredients and spread it over the dough.

Roll the dough up tightly from the 10-inch side. Slice the dough into 8 rounds.

Place them on a parchment-lined cookie tray and bake until golden.

For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract. Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.

Once the scones have cooled for ten minutes, drizzle with the glaze and serve. Enjoy!

For Best Results

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Rate This Recipe

How To Store Scones

Scones are best served fresh. If you have to save leftovers, transfer them to an airtight container for a day or so.

How To Freeze Scones

To freeze unbaked scones place them on a baking sheet. Once they are frozen completely, transfer them to an airtight, freezer-safe container for up to 3 months.

When ready to eat them, bake them according to the recipe, but add 3-4 minutes to the baking time.

To Freeze Baked Scones , add the freshly baked, cooled scones to an airtight, freezer-safe container (without the glaze) and freeze for up to 3 months.

Rate This Recipe

Ingredients

FOR THE SCONES:

• ▢ 3 cups all-purpose/plain flour
• ▢ ½ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 4 oz cold butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
• ▢ 1 cup whipping cream (or milk, plus extra for brushing)
• ▢ 1 teaspoon vanilla
• ▢ 2 large eggs

FOR THE FILLING:

• ▢ 2 tablespoons granulated sugar
• ▢ 2 teaspoons cinnamon
• ▢ 2 tablespoons butter (melted)

FOR THE GLAZE:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons butter (melted)
• ▢ 3 to 5 tablespoons milk
• ▢ ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 375°F/190°C
• Line a cookie sheet with parchment paper.
• Sift together the flour, sugar, baking powder, and salt in a large bowl.
• Cut the butter into the flour mixture until it resembles coarse bread crumbs.
• Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
• In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
• Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
• Brush the tops of the scones with cream or milk.
• Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

• In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
• Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
• Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Tips

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Nutrition

Update Notes: This post was originally published on: Apr 30, 2014 , but was republished with new photos, step by step instructions, and cooking tips in December of 2019.

This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!

These sones have a special place in my heart. The first time I made them, my son was five. After watching a cooking show with me, he requested cinnamon buns for breakfast. I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.

My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!

With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!

Why This Recipe Works

• Using cold butter makes the dough puff up and rise into a flaky, crispy scone.
• Adding the cinnamon and sugar in a swirl instead of into the dough gives the scones a lot more flavor.
• The buttery glaze makes these scones an indulgent treat that’s really special.

Cinnamon Scones Step By Step

In a large bowl, sift together the flour, sugar baking powder, and salt. Add the Cold Butter.

Cut the butter into the flour mixture until it resembles coarse bread crumbs.

In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).

Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.

Roll the dough out into a rectangle of about 10-x-14-inches.

In another bowl, combine the filling ingredients and spread it over the dough.

Roll the dough up tightly from the 10-inch side. Slice the dough into 8 rounds.

Place them on a parchment-lined cookie tray and bake until golden.

For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract. Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.

Once the scones have cooled for ten minutes, drizzle with the glaze and serve. Enjoy!

For Best Results

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Rate This Recipe

How To Store Scones

Scones are best served fresh. If you have to save leftovers, transfer them to an airtight container for a day or so.

How To Freeze Scones

To freeze unbaked scones place them on a baking sheet. Once they are frozen completely, transfer them to an airtight, freezer-safe container for up to 3 months.

When ready to eat them, bake them according to the recipe, but add 3-4 minutes to the baking time.

To Freeze Baked Scones , add the freshly baked, cooled scones to an airtight, freezer-safe container (without the glaze) and freeze for up to 3 months.

Rate This Recipe

Ingredients

FOR THE SCONES:

• ▢ 3 cups all-purpose/plain flour
• ▢ ½ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 4 oz cold butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
• ▢ 1 cup whipping cream (or milk, plus extra for brushing)
• ▢ 1 teaspoon vanilla
• ▢ 2 large eggs

FOR THE FILLING:

• ▢ 2 tablespoons granulated sugar
• ▢ 2 teaspoons cinnamon
• ▢ 2 tablespoons butter (melted)

FOR THE GLAZE:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons butter (melted)
• ▢ 3 to 5 tablespoons milk
• ▢ ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 375°F/190°C
• Line a cookie sheet with parchment paper.
• Sift together the flour, sugar, baking powder, and salt in a large bowl.
• Cut the butter into the flour mixture until it resembles coarse bread crumbs.
• Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
• In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
• Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
• Brush the tops of the scones with cream or milk.
• Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

• In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
• Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
• Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Tips

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Nutrition

Update Notes: This post was originally published on: Apr 30, 2014 , but was republished with new photos, step by step instructions, and cooking tips in December of 2019.