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!
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!
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.
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!
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.