Brown Sugar Cinnamon Scones

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.

Print Recipe

Brown Sugar Cinnamon Scones

With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons unsalted butter, cut into 1/2 inch squares (salted butter is fine, I just suggest you reduce the salt to 1/2 teaspoon)
  • 3/4 cup heavy cream
  • 1 egg
  • 2 teaspoons vanilla extract

Directions:

  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.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

32 Responses to “Brown Sugar Cinnamon Scones”

  1. Maria Tadic posted on February 22, 2013 at 5:12 am

    These sound super yummy. I love cinnamon…like really love it. Im definitely trying these out this weekend!

    PS: I think its just fine to be in love with a scone!

    • Kare replied on February 22nd, 2013 on 7:43 am

      Ha! Thanks for the validation. Hee hee. :)

  2. Danie B @ Sunday Table posted on February 22, 2013 at 6:20 am

    Beautiful scones! I can’t wait to try this recipe.

    • Kare replied on February 22nd, 2013 on 7:45 am

      Thanks Danie!

  3. Rachel posted on February 22, 2013 at 7:22 am

    Can these be made without a pastry blender?

    • Kare replied on February 22nd, 2013 on 7:44 am

      Yes, absolutely! Before I had a pastry blender I actually liked, I would start out with two butter knives to get the butter going, then just use my fingers.

  4. Lauren posted on February 22, 2013 at 9:16 am

    Oh my… there really is nothing like homemade scones, and these look delicious. We’ve just gotten a cold front here, and they sound perfect for breakfast tomorrow morning!

    • Kare replied on February 22nd, 2013 on 11:32 am

      It’s getting super cold here too! Bah. I want spring. :)

      • Gail replied on February 5th, 2014 on 4:47 pm

        LOL You didn’t like last winter? Mebbe this winter is better for you? Yeah…uh, no.

  5. a farmer in the dell posted on February 22, 2013 at 11:45 am

    I need one of these scones to start my day!!! With a HUGE cup of coffee as well. These sound amazing!

  6. Rachel @ Bakerita posted on February 22, 2013 at 12:59 pm

    These sound amazing. So warming and delicious! Definitely trying soon!

  7. Gourmantine posted on February 24, 2013 at 1:35 pm

    Gorgeous scones, perfection for weekends! (and cinnamon is so ridiculously good for your health)

    • Kare replied on February 25th, 2013 on 7:14 am

      More justification! I love it. :) Thanks!

  8. Kelli posted on February 28, 2013 at 1:23 pm

    These scones look amazing. Do they taste at all like the Pop-Tarts (only better of course)? If they do, that’s awesome because that is my favorite Pop-Tart flavor.

  9. pmp posted on April 23, 2013 at 6:30 am

    You are my new hero. I’ve never made anything so divine in my life. Please will you take me in as a disciple??

  10. Megan Elizabeth posted on May 14, 2013 at 3:37 pm

    I made these recently and they are by far the BEST scones I’ve ever had. My brother, who doesn’t like sweet breakfast food, ate three. I had to make a second batch. Amazing.

  11. claire posted on July 9, 2013 at 6:50 pm

    Just made these! They are to die for! Thanks so much.

    • Karen Troughton replied on July 10th, 2013 on 6:11 am

      I’m so glad you like them!

  12. Marly posted on July 10, 2013 at 3:46 pm

    Eehh~ they turned out ok… I don’t know what I did wrong. They weren’t all that sweet, and they cooked incredibly slow. They weren’t bad though! I’ll probably try again. I would advise strongly against using substitutes in this recipe!!! I used a heavy cream substitute and I’m not sure it worked properly. Good luck!

  13. Pingback: Brown Sugar Cinnamon Scones in Yosemite

  14. Lucia posted on August 26, 2013 at 11:55 pm

    Just made these over the weekend at 4000 miles above sea level! :D Had to increase the baking time and substitute evaporated milk, but they still turned out great.

    How did you get yours to rise so tall? Mine kind of look like they smooshed out the side.

    Thanks for the great instructions!

  15. Kim posted on September 1, 2013 at 8:29 am

    I just made your scones, beautiful, light, fluffy and they make the house smell amazing. I made them to get my husband to get out of bed.

    • Karen Troughton replied on September 2nd, 2013 on 8:12 pm

      Ha, glad you liked them! I often use cinnamon rolls or bacon to help lure my guy out of bed but I’ll have to try these next time. Excellent excuse to whip up a batch. :)

  16. Mercy posted on September 20, 2013 at 4:06 am

    Comment

  17. Pingback: Welcome Back December, it’s been awhile | S'more Mom

  18. Diana posted on December 2, 2013 at 10:01 am

    Delicious! I made these for my husband to take to work for breakfast & he loved them. :)

    • Karen Troughton replied on December 2nd, 2013 on 10:19 am

      Hi Diana, so glad you both liked them! Thank you for the nice comment. :)

  19. Kelly posted on February 5, 2014 at 3:11 pm

    Just made these and they are wonderful! I subbed in 1/2 cup of white whole wheat flour and they were still tender and flaky. I sprinkled a bit of cinnamon sugar on top right before baking and brewed a pot of tea for an afternoon treat. Thanks for the recipe!

  20. Gail posted on February 11, 2014 at 6:44 pm

    And the debate goes on…eat them or roll around in them? Maybe one batch to bake, one to roll around in…

  21. Noelle posted on April 2, 2014 at 4:36 pm

    The best scones I’ve ever made! Buttery, creamy, flavorful, and oh-so-addicting. You won’t be sorry if you give these a try! Scone love. The purest love there is.

    • Karen Troughton replied on April 3rd, 2014 on 9:01 am

      I’m so glad you liked them! I’m always amazed by them too. Nothing like so many of their uber-dry counterparts. Of course, probably more fattening … but worth it! ;)

  22. Christina posted on August 11, 2014 at 11:54 pm

    Surefire recipe with a few exceptions.
    Having never made scones before, it wold be helpful to mention to separate the wedges – may seem obvious to the experienced scone baker but I left them just an eighth of an inch apart and they were still doughy on the sides. Also think a hotter oven: 400 instead of 350 and 16-20 minutes more accurate. At least thats what my experience was. But eventually they were baked through and tasted heavenly!

Leave a Comment