If you love the flavour of cinnamon and enjoy bakery-style treats at home, these cinnamon scones are just for you. They are soft on the inside with a little crunch on the outside, thanks to the cinnamon streusel that’s both inside and on top. Whether you’re in the mood for a scone, a cinnamon roll, or a slice of coffee cake—this recipe gives you the best of all three in one bite! Perfect for breakfast, tea-time, or even as a quick sweet snack.
Ingredients You’ll Need
For the Scones:
- 2 cups (281 g) all-purpose flour
- ¼ cup (45 g) granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- 4 oz (113 g) cold unsalted butter, cubed
- 1 large egg
- ¾ cup buttermilk (or enough to make 1 cup including the egg)
- ½ teaspoon pure vanilla extract
For the Cinnamon Streusel:
- 2 tablespoons (28 g) unsalted butter
- ¼ cup (34 g) all-purpose flour
- ¼ cup (47 g) packed light brown sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
Prepare the Cinnamon Streusel
In a small bowl, mix together the brown sugar, flour, and cinnamon. Add in the cold, cubed butter and cut it into the mixture using a fork or pastry blender until it looks like coarse sand. Place it in the fridge until you’re ready to use it.
Make the Scone Dough
Preheat your oven to 400°F (around 200°C). Line a baking sheet with parchment paper.
In a measuring cup, combine the egg and buttermilk until it reaches 1 cup in volume. Add the vanilla and mix well. Set it aside.
In a mixing bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon. Add the cubed butter and use your fingertips to rub the butter into the flour until the texture looks like coarse crumbs.
Make a well in the centre and pour in the egg-buttermilk mixture, saving around 2 tablespoons to use as egg wash later. Stir gently with a wooden spoon or spatula until a rough dough forms.
Shape and Fill the Scones
Turn the dough onto a floured surface. Pat it into a flat shape (about ½ inch thick), then fold it over itself a few times to create flaky layers.
Roll the dough out into a rectangle (about 12″x6″). Brush half of it with the reserved egg wash and spread half the cinnamon streusel over it. Fold the other side of the dough over like closing a book.
Brush the top with the remaining egg wash and sprinkle the remaining streusel. Lightly press it down. Cut the dough into 8 triangle-shaped scones.
Bake and Cool
Place the scones on the prepared tray and bake for 20 minutes, or until golden brown and firm to touch. Let them cool fully on a wire rack before serving.
These cinnamon streusel scones are warm, comforting, and bursting with cinnamon flavour in every bite. The crisp top and tender middle make them a bakery-style treat you can easily make at home. Great with a cup of tea or coffee, they’re ideal for mornings when you want something special without too much effort. Store leftovers in an airtight container and warm them slightly before eating for best results!
FAQs
Can I make these scones without buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough, shape it, and keep it in the fridge for a few hours. Bake just before serving for the freshest result.
How do I store leftover cinnamon scones?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm slightly before serving for best taste.
Can I freeze the scones after baking?
Yes, once the scones are baked and cooled, you can freeze them. Wrap individually and store in an airtight container for up to 2 months.
What can I serve with these cinnamon scones?
They go great with tea or coffee. You can also enjoy them with butter, clotted cream, or a drizzle of icing for extra sweetness.
