Eat This

Cinnamon Scones

By Pearse O’Malley

Scones, biscuits, or cookies? Who knows, Not me, But regardless of their moniker, this recipe is sure to impress! An important tip for making scones: ensure that cold ingredients, such as butter or milk in this recipe, remain cold; this will ensure a flaky scone that holds its shape. These make a great addition to any breakfast, as they’re super easy to make and exude delightful cinnamon aroma. You could even add cinnamon chips to make them even more indulgent!

Cinnamon Scones


-2 cups flour

-1 tbsp. baking powder

-3/4 tsp. kosher salt

-1/2 cup brown sugar

-2 tsp. cinnamon

-6 tbsp. unsalted butter, cold and cubed

-3/4 cup heavy cream, at room temperature

-1 egg, at room temperature

-2 teaspoons vanilla extract


1. Preheat oven to 350ºF and line a baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, baking powder, kosher salt, brown sugar, and cinnamon.

Processed with VSCO with a5 preset

3. Add in butter and toss in dry ingredients, until mixture resembles coarse crumbs.

4. In another bowl, whisk together the heavy cream, egg, and vanilla extract. Add to dry ingredients.

5. Use a wooden spoon to incorporate all ingredients – stir just until dough forms.

6. Roll out dough on floured surface to 1” thick. Cut into 8 circles.

7. Bake for 12-14 minutes, or until the scones begin to brown at the bottoms.

8. Cool slightly after baking.

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