Posted by on Friday, February 22, 2013 in Veggie Dishes Everyone Loves

The first time I tried this recipe, this is what I added to my recipe notes:

“SOOOO tender and good, very cinnamony and rich.”

Brown sugar cinnamon scones | Kitchen Treaty

And I’d say that pretty much nails it, and even though “SOOOO” and “cinnamony” aren’t words, I understand what I meant, and I’m pretty sure you must, too. I’ve been thinking about the recipe ever since, and I could not wait to make them again and share them here.

Brown sugar cinnamon scones | Kitchen Treaty

I. Love. These scones. And I really love homemade scones, but these scones? Super extra sublime. The cinnamon imparts its signature sweet warmth while the brown sugar adds such a divine rich note – and also, on occasion, creates these glorious crispy bits along the bottom of the scones that are particularly heavenly.

They’re super tender, flaky, and … just … aaah. Especially with a piping-hot cup of coffee.

Brown sugar cinnamon scones | Kitchen Treaty

I’m in love with a scone. Please send help.

4.8 from 10 reviews

Brown Sugar Cinnamon Scones
Prep time
Cook time
Total time
With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.
Recipe type: Breads
Yield: 8 scones
  • 2 cups flour
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons unsalted butter, cut into ½ inch squares (salted butter is fine, I just suggest you reduce the salt to ½ teaspoon)
  • ¾ cup heavy cream
  • 1 egg
  • 2 teaspoons vanilla extract
  1. Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that’s fine. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
  2. In a separate bowl, whisk together the egg, heavy cream, and vanilla.
  3. Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
  4. Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
  5. Bake on an ungreased cookie sheet (a cookie sheet lined with a silpat is great, too) at 350 degrees for about 12 – 14 minutes until the scones begin to brown on the bottom.
  6. Remove from oven and let cool for about 5 minutes before serving.
Adapted from Food Network. I use Alton Brown’s recipe as a jumping-off point for nearly all my scones recipes. It’s fabulous.