Cinnamon Sugar Scones

By
Emma Kobolakis
Emma Kobolakis is a contributing writer for Serious Eats.
Emma Kobolakis
Emma Kobolakis is a writer whose foundation lies in food, with a love for baking and desserts.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
20131202-btb-cinnamonsugarscones.jpg
Evan Sung

Clever folds in the dough hide pockets of cinnamon and sugar in these simple, lightly sweet scones from One Bowl Baking. Top with your favorite jam, clotted cream, or nothing at all.

Tips: As is recommended in the book, using a pastry cutter with heavy-duty blades makes cutting the butter into the flour much easier. Hand-held pastry cutters can be purchased at a kitchen supply store, or in a well-stocked kitchen aisle of your local grocery store.

Tweaks: Since cinnamon is the star ingredient of these scones (followed closely by butter), make sure both are as fresh as can be. Vietnamese cinnamon, or Saigon cinnamon, is sweet and spicy, and due to its high oil content, permeates strongly through your baked goods. Look for it next to regular cinnamon in the spice aisle. Or, buy it online.

Excerpted from One Bowl Baking by Yvonne Ruperti. Copyright © 2013.

Recipe Details

Cinnamon Sugar Scones

Active 15 mins
Total 40 mins
Serves 6 scones
Cook Mode (Keep screen awake)

Ingredients

Scone Batter:

  • 1 3/4 cups (8 3/4 ounces; 235g) all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 8 tablespoons (4 ounces; 115g) unsalted butter, cold, cut into 1/2-inch cubes

  • 1/4 cup (60ml) half-and-half, cold

  • 1 large egg

Filling:

  • 2 tablespoons granulated sugar

  • 2 teaspoons cinnamon

  • 1 tablespoon granulated sugar to sprinkle on top

Directions

  1. Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.

  2. To make the batter: In a large bowl, combine the flour, sugar, baking powder, and salt.

  3. Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the half-and-half and egg until combined.

  4. To make the filling: Roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half. Roll the dough out again into an 8 x 6-inch rectangle. Sprinkle the remaining tablespoon of sugar and teaspoon of cinnamon over half of the rectangle, then fold in half.

  5. Pat the dough into a 6-inch circle and cut into 6 wedges.

  6. Evenly space the wedges on the pan, sprinkle with sugar, and bake until golden and just firm, 15 to 17 minutes.

  7. Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.

Special Equipment

Handheld pastry cutter

Nutrition Facts (per serving)
356Calories
18gFat
44gCarbs
6gProtein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories356
% Daily Value*
Total Fat 18g23%
Saturated Fat 11g54%
Cholesterol 76mg25%
Sodium 441mg19%
Total Carbohydrate 44g16%
Dietary Fiber 2g5%
Total Sugars 13g
Protein 6g
Vitamin C 0mg1%
Calcium 170mg13%
Iron 2mg13%
Potassium 76mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes