I have a favorite recipe for Scones. I posted it on Cocoa & Lavender 14 years ago, and I’ve never made changes to it, other than varying the kinds of dried fruit I use; my favorite will always be brandy-soaked currants. I’ve shared the recipe with many friends who love these scones; one silly person tried to reduce the amount of butter and cream, then complained that his weren’t as good as mine. What was he thinking?
That said, I’ll admit a local restaurant made a scone that I particularly loved. When the restaurant was acquired by a large chain, those scones were discontinued. They were cinnamon scones, studded with cinnamon chips and topped with a cinnamon glaze. Recently, when Mark and I and several friends were in Glacier National Park, the little convenience shop in the hotel offered a cinnamon scone. It was disappointing, to say the least. That made me think: “Figure out how to make them!” And so I have… you’re welcome.
Place flour and baking powder in a large bowl, and whisk them together. Add butter in at least 24 pieces — I cut my butter into 54 little pieces — and toss the butter with the flour. Then, using your fingertips, pinch the butter and flour together, until the butter is in small flakes or pea-sized pieces.
Sprinkle the cinnamon chips on top of the flour mixture. Add the sugar, then stir to combine.
Beat the cream and egg together in a small bowl. Make a well in the center of the dough and add the cream and egg mixture. With as few strokes as possible with a wooden spoon, bring the dough together, then finish mixing with your hands until you have a well-mixed dough. Pat the dough evenly onto a parchment-lined baking sheet into a 8-inch square, about 3/4-inch thick. Slice the dough in half in both directions, then cut again from corner to corner in both directions. This will give you eight triangular scones. Separate them slightly to make a little space between each scone. Bake for about 15 minutes, until golden on top, and slightly brown on the bottom. Cool scones on a rack for 10 minutes.
Sift the confectioners sugar and cinnamon into a large bowl. Add 3 tablespoons milk and the vanilla; whisk until a thick, but spreadable consistency is reached. If too thick, add up to a tablespoon more milk. Spoon the glaze over the scones and let it set before serving.
Notes
Makes 8 scones.The scones themselves are not terribly sweet. For those who don’t like things too sweet, you can skip the glaze. In this respect, we are definitely a household divided – I love the glaze; Markipedia does not.
My husband LOVES scones and anything cinnamony! Not sure where I can get some cinnamon chips though. They look fantastic!
p.s Sift the flour and cinnamon into a large bowl. You meant icing sugar?
They look amazing! You’ve reminded me of a friend I had in the 70s. His mother baked and there were always tins full of different flavoured scones and saffron buns. Those were the days!
Not far at all… I used to have a huge antique map of Penzance in my house in upstate New York. I ended up giving it away when I moved, as it was so large.
Barb
May 9, 2026 at 7:17 am
I bake so little I wasn’t aware there was such a thing as cinnamon chips! I agree with Mark, no glaze for me. The glaze does definitely dress the scones up though. They would be perfect for times when one wants something slightly sweet. They look fit for royalty on that plate!
I definitely have the sweet tooth in the family — but I completely understand and appreciate those who don’t. Cinnamon chips were pretty easy to find — any good grocery store should have them with the other chips. Thanks, Barb!
I I have just gotten used to eating scones when I started cruising. I do love them with butter and jam. Yours looks fantastic, David. Now I have to look for cinnamon chips..
Every time I make scones (pronounced ‘Scahns’ in Australia and Britain) they start to taste dry after a few hours. I note your liberal use of butter in your recipe, maybe that will make them more luscious!
I remember when you came to visit me in San Fran. I had NOTHING in my cupboard. Or so I thought! Those scones you whipped up were the absolute best! I love cinnamon also as does Juan. We will be making these at our next opportunity!
I’ve made quite a few types of scones, but this aromatic one, is one I’ve never made, As I’m very fond of cinnamon, I’ll definitely try this recipe once my already made pastries are consumed! 🙂
Did you know that I actually don’t remember even having a scone? Shocking, I know… Once I get my new oven I may give it a go. Supposedly coming at the end of next week, fingers crossed..
Really lovely, David. Cinnamon is one of the finer things on earth if you ask me. Love that you figured them out so perfectly. The texture looks ideal. 🙂 ~Valentina
Oh these cinnamon scones sound like the kind of bake that fills the whole house with that warm, cozy weekend morning smell, the kind that makes people wander into the kitchen asking what’s in the oven.
You go David! And I got so excited that these have cinnamon chips because I bought a big back to get free shipping on an order and now I know where they need to go!
angiesrecipes
May 9, 2026 at 4:29 amMy husband LOVES scones and anything cinnamony! Not sure where I can get some cinnamon chips though. They look fantastic!
p.s Sift the flour and cinnamon into a large bowl. You meant icing sugar?
David Scott Allen
May 9, 2026 at 7:48 amThanks, Angie — good catch. I edited the eclipse to show confectioners sugar! I hope you can find cinnamon chips to make these!
Mad Dog
May 9, 2026 at 5:55 amThey look amazing! You’ve reminded me of a friend I had in the 70s. His mother baked and there were always tins full of different flavoured scones and saffron buns. Those were the days!
David Scott Allen
May 9, 2026 at 7:49 amSounds like your friend has some Swedish blood — the saffron buns make me think that!
Mad Dog
May 9, 2026 at 8:11 amSaffron buns and cakes are very popular in Cornwall. Legend has it that the Cornish once traded tin for saffron with the Phoenicians.
David Scott Allen
May 9, 2026 at 11:31 pmI had no idea, Mad Dog — thanks! Are you from Cornwall? Some of my ancestors were from the St. Ives region.
Mad Dog
May 10, 2026 at 3:39 amI grew up in Penzance, which is close to St. Ives (both are in West Penwith).
David Scott Allen
May 10, 2026 at 9:49 pmNot far at all… I used to have a huge antique map of Penzance in my house in upstate New York. I ended up giving it away when I moved, as it was so large.
Barb
May 9, 2026 at 7:17 amI bake so little I wasn’t aware there was such a thing as cinnamon chips! I agree with Mark, no glaze for me. The glaze does definitely dress the scones up though. They would be perfect for times when one wants something slightly sweet. They look fit for royalty on that plate!
David Scott Allen
May 9, 2026 at 7:50 amI definitely have the sweet tooth in the family — but I completely understand and appreciate those who don’t. Cinnamon chips were pretty easy to find — any good grocery store should have them with the other chips. Thanks, Barb!
Gerlinde de Broekert
May 9, 2026 at 7:17 amI I have just gotten used to eating scones when I started cruising. I do love them with butter and jam. Yours looks fantastic, David. Now I have to look for cinnamon chips..
David Scott Allen
May 9, 2026 at 7:51 amPlain scones with butter and jam are fantastic. I am glad you like these, Gerlinde!
Fran @ G'day Souffle
May 9, 2026 at 9:30 amEvery time I make scones (pronounced ‘Scahns’ in Australia and Britain) they start to taste dry after a few hours. I note your liberal use of butter in your recipe, maybe that will make them more luscious!
David Scott Allen
May 9, 2026 at 11:30 pm“Liberal use of butter” should have been my middle name, Fran! Yes, these stay quite moist.
Sherry
May 10, 2026 at 8:44 pmNope we definitely don’t say scones like that!!!
sherry https://sherryspickings.blogspot.com/
David Scott Allen
May 10, 2026 at 9:46 pm😊
Eha Carr
May 11, 2026 at 11:21 pmLate look – fully agree with Sherry even tho’ I’m not much into baked goods 🙂 !
David Scott Allen
May 12, 2026 at 1:11 amNot everything is for everyone!
Jill W Becker
May 9, 2026 at 9:52 amI absolutely love a good scone – just plain cream is one of my favorites. They are hard to find here – all so dry. Yours look delicious. Must try.
David Scott Allen
May 9, 2026 at 11:29 pmI also find many scones dry and with a taste of baking powder. I think you will like mine — either these cinnamon ones of my plain ones.
Michael Kelley
May 9, 2026 at 12:13 pmI remember when you came to visit me in San Fran. I had NOTHING in my cupboard. Or so I thought! Those scones you whipped up were the absolute best! I love cinnamon also as does Juan. We will be making these at our next opportunity!
David Scott Allen
May 9, 2026 at 11:28 pmI remember that, too, Michael! How were we so impossibly young then? I hope you get a chance to make them and that you and Juan enjoy them!
Ben | Havocinthekitchen
May 9, 2026 at 1:36 pmThese look absolutely wonderful, David! I love the cozy cinnamon flavour and that beautifully tender, buttery texture – perfect with a cup of coffee.
David Scott Allen
May 9, 2026 at 11:27 pmThanks, Ben!
Jeff the Chef
May 10, 2026 at 6:54 amThis would make such a fabulous breakfast!
David Scott Allen
May 10, 2026 at 9:48 pmAbsolutely, Jeff!
Ronit Penso
May 10, 2026 at 3:44 pmI’ve made quite a few types of scones, but this aromatic one, is one I’ve never made, As I’m very fond of cinnamon, I’ll definitely try this recipe once my already made pastries are consumed! 🙂
David Scott Allen
May 10, 2026 at 9:47 pmThanks, Ronit! They may not be traditional scones, but they’re really quite tasty. Especially if you love cinnamon!
Sherry
May 10, 2026 at 8:35 pmThese sound so good David. Cinnamon chips? I have no idea what they are, but they sound good.
Sherry
David Scott Allen
May 10, 2026 at 9:46 pmMaybe cinnamon chips are only available in the United States. They’re really good!
Priya
May 13, 2026 at 7:00 amLove it David. Cinammon is one of our favourite spice and anything with it is a hit in my house.
David Scott Allen
May 13, 2026 at 2:44 pmCinnamon is one of our favorites, too, Priya! Thanks!
Frank | Memorie di Angelina
May 13, 2026 at 7:40 amDid you know that I actually don’t remember even having a scone? Shocking, I know… Once I get my new oven I may give it a go. Supposedly coming at the end of next week, fingers crossed..
David Scott Allen
May 13, 2026 at 2:42 pmWow! That is quite amazing, Frank. Be prepared that these are a very American scone. 😉
Karen (Back Road Journal)
May 13, 2026 at 11:18 amMy girlfriend makes scones and will thank me for your recipe. Of course, I know I will be rewarded with some so thank you!
David Scott Allen
May 13, 2026 at 2:41 pmThat sounds like an excellent deal ti me, Karen!
Evening With A Sandwich
May 14, 2026 at 2:38 pmDavid, my friend. I would be all over your cinnamon scones. Like I said before, “Yes, please!”
Velva
David Scott Allen
May 16, 2026 at 12:51 pmI’m glad you really like them, Velva. They came out very well.
2pots2cook
May 15, 2026 at 3:22 amDefinitely one of “must try” recipes.We both love cinnamon.
David Scott Allen
May 16, 2026 at 12:50 pmI am always surprised when someone doesn’t like cinnamon. How is that possible? I’m glad you both like it.
Valentina
May 20, 2026 at 9:58 amReally lovely, David. Cinnamon is one of the finer things on earth if you ask me. Love that you figured them out so perfectly. The texture looks ideal. 🙂 ~Valentina
David Scott Allen
May 20, 2026 at 9:31 pmI agree, Valentina — Cinnamon is one of those spices that can really transform a dish!
Raymund
May 20, 2026 at 3:55 pmOh these cinnamon scones sound like the kind of bake that fills the whole house with that warm, cozy weekend morning smell, the kind that makes people wander into the kitchen asking what’s in the oven.
David Scott Allen
May 20, 2026 at 9:29 pmIndeed the aromas are pretty intoxicating!
Inger
May 22, 2026 at 6:01 pmYou go David! And I got so excited that these have cinnamon chips because I bought a big back to get free shipping on an order and now I know where they need to go!
David Scott Allen
May 22, 2026 at 11:15 pmWhat a great coincidence, Inger — I’m so glad you have cinnamon chips.