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.”
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.
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.
I’m in love with a scone. Please send help.
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Brown Sugar and Cinnamon Scones
- 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.
These scones were so easy to make and turned out GREAT! My husband devoured several of them fresh out of the oven. I can’t wait to share these with friends and family in the future.
So glad you liked them! Thanks so much for coming back and leaving a review. 🙂
Do they freeze well?
Yes, they freeze great! About 30 minutes at room temperature should be all they need to thaw.
I made these for the second time. This time I used dark brown sugar and more flour, also baked at 375 for 20 min..
They are awesome. It is tough to just eat one. 👍
I am very pleased with this recipe. They turned out perfect and they tasted delicious. Followed the recipe completely but had to bake them a little bit longer (probably because my oven was different). I can’t wait to have one with my coffee in the morning.
I’m so glad you liked these, Lisa! Thanks so much for coming back and leaving a review. 🙂
They are fluffy and taste more like bread than a scone.
These came out too soft and cakey. You should include a step in which you add more flour when you put the dough onto a floured surface the dough is not too soft when its put in the oven.
These are the absolute best scones I’ve ever ate!! I’ve tried multiple bakeries and companies and none of them has hit the spot like these did. These were so flavorful and so moist. I will NEVER use another scone recipe. They did have to cook longer than what they said but, it really just depends on what oven you have. I made a butter, cinnamon, sugar, and brown sugar crumble topping for the scones and it gave it an extra kick to the scones. These are so yummy and I’m super impressed!
I’m so glad these were a winner for you! And a crumb topping – YUM! I’ll need to try this. Thanks!
These took a few minutes longer than the recipe said-4-5 minutes. I added a vanilla glaze to mine.
These cinnamon scones are perfection! I have made them about a dozen times, and used different dairy (yogurt, buttermilk, milk, cream – whatever I had) and they are Always amazing!!
I make these all the time, and enjoy with coffee in the morning. I freeze the remainder with 2 in each container and take out 2 each week. I place in toaster over to heat, but you really have to watch so the sugar on top doesn’t burn. Wonderful Scones!!!
Made the recipe. I am using an old oven so that may be part of the problem; but I baked for 14 minutes and they were clearly not done. Let them rest for about 5 minutes, cranked the oven up to 400 and gave them 6 minutes more; they came out fine. Cookies turn out fine, so I suspect they need a good 4 minutes more.
Best. Scones. Ever. We don’t make any others. They just don’t compare. We’ve been making them for years and the print-out of the recipe is now obscured by stains. Our all-time weekend fave! Thank you for sharing this.
Hi Heidi! I’m so glad these are a keeper recipe for you. Made my day. Thank you for the review!