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Classic Cinnamon Sugar Scones

Scones are a type of light, baked cake that are primarily associated with the U.K. They draw up images of tea time, enjoyed with clotted cream, butter or jam, and can be made in a variety of ways. Sweet scones tend to have some type of fruit (raisins, currants, dried cranberries, blueberries, etc.), but there are also a plethora of savory scones to be gobbled up as well. We like our sweet scones in the morning, with a nice cup of tea to warm us up and get us going. These cinnamon sugar ones have just the right amount of sweetness without going overboard…they melt in your mouth, just as good scones should!

Cinnamon Scones

45 minutes to prepare serves 12


  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, frozen and grated
  • 2/3 cup heavy cream or buttermilk
  • 1/3 cup sugar, plus additional for sprinkling on top
  • 2 eggs, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/4 teaspoon cinnamon, divided
  • Glaze: (optional)
  • 1/2 cup powdered sugar
  • 3 tablespoons milk
  • 1/8 teaspoon cinnamon
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  1. Preheat oven to 400ยบ F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, 1/2 teaspoon cinnamon and salt.
  3. Add the grated butter (or you can pulse it in food processor) to the flour mixture and use a pastry cutter or two forks to incorporate it.
  4. In a small bowl, whisk together 1 egg, heavy cream or buttermilk, and vanilla extract. Once combined, pour into the flour mixture.
  5. Mix until a rough dough comes together, then gently knead into an 8-inch circle and transfer to baking sheet. Cut dough (like a pie) into 12 pieces.
  6. Brush dough with remaining egg, then sprinkle with 1 tablespoon sugar and remaining cinnamon.
  7. Bake for 20-25 minutes or until lightly golden and cooked through.
  8. Remove from oven and let cool 10 minutes before serving.
  9. For the glaze: whisk ingredients together in a small bowl, then drizzle over cooled scones and let set.

Recipe adapted from Sally's Baking Addiction

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