Cinnamon Sugar Scones

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! travels

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!


For the scones:

  • 3 cups (380 gm) all-purpose flour
  • 1 tablespoon (9 gm) baking powder
  • 3 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • ½ cup (100 gm) plus 1 tablespoon sugar, divided
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 2 teaspoons vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 11/2 tablespoons milk


To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

  1. Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.