Brown Sugar Cinnamon Scones

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

Total Time: 22 minutes

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.

Brown Sugar Cinnamon Scones

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

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


  • 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


  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.ย ย I use Alton Brown's recipe as a jumping-off point for nearly all my scones recipes. It's fabulous.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

38 Responses to “Brown Sugar Cinnamon Scones”

  1. 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!

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

  3. Can these be made without a pastry blender?

  4. 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!

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

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

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

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

  12. 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!

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  14. Just made these over the weekend at 4000 miles above sea level! ๐Ÿ˜€ 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. 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.

    • 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. ๐Ÿ™‚

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  17. Delicious! I made these for my husband to take to work for breakfast & he loved them. ๐Ÿ™‚

  18. 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!

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

  20. 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.

    • 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! ๐Ÿ˜‰

  21. 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!

  22. So delicious!! Had them for a snack this afternoon (and added a sugar glaze on top) with my coffee. My husband loved them:)

  23. Making these for my tea date with my mother this morning. Letting my two year old help. (He is a great baker)ย 

  24. I currently do not have any heavy cream… however I’d like to make for a work treat in the a.m.
    Can I just use milk?
    Or would it work to use some milk, some greek yogurt?
    Love scones… these sound divine! Promised a special treat tomorrow and these would be perfect!

    • Hi Amanda, I’m afraid I have no suggestion other than the heavy cream! I know there are scone recipes out there that do use yogurt, but I haven’t tried it with this recipe. Sorry I am not more help.

  25. Ummmmm. Not sure what I’m doing wrong. Had to make this twice because I thought I made a mistake the first time. Buuuuuut I didn’t. The batter is too wet. I had to add almost another cup of flour each time so I didn’t have club hands! But by doing so I over worked the flour and they weren’t as light as a scone should be? Hmmmmm? Not sure what is going on in my kitchen.

  26. Hey! I just made these tonight and they were perfect. My partner even ate two, and he never eats bread products! Thank you. Will be using this recipe again.ย 
    OH – I also just used half & half instead of heavy cream because that is what I had in my fridge. No issues there.ย 

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