These Brown Sugar Scones make mornings doable. More than doable. Add in a cup of coffee and I daresay you’ll be unstoppable!

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.

Brown sugar cinnamon scones | Kitchen Treaty

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

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

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Brown sugar cinnamon scones | Kitchen Treaty
4.67 from 27 votes

Cinnamon Brown Sugar Scones

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Author: Kare
Yield: 8
With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.


  • 2 cups all-purpose 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 whipping cream
  • 1 egg
  • 2 teaspoons pure vanilla extract


  • 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.
  • In a separate bowl, whisk together the egg, heavy cream, and vanilla.
  • Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
  • Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
  • 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.
  • 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.

Nutrition Facts

Calories: 331kcal, Carbohydrates: 39g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 74mg, Sodium: 399mg, Potassium: 76mg, Fiber: 1g, Sugar: 14g, Vitamin A: 620IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 2mg

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