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Chef Megan Mitchell

Online Cookbook

Cinnamon Cream Scones

  • Complexity: medium
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Cinnamon Cream Scones


  • 2 cups AP flour, plus more for dusting
  • 3 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. fine sea salt
  • 8 tbsp. unsalted butter, cold and cubed
  • 1/3 cup heavy cream
  • ½ tsp. vanilla extract
  • 2 eggs
  • 1 tbsp. heavy cream, for brushing
  • ½ cup powdered sugar
  • 3-4 tbsp. heavy cream
  • ½ tsp. ground cinnamon


  1. Preheat oven to 400° F. Line a cookie sheet with parchment or a silicone mat. Set aside.

  2. In a large bowl sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Using a pastry cutter or a fork, cut in the cold butter until the larger pieces are the size of small peas. Alternatively you can do this in a food processor.

    In a separate bowl, whisk together the cream, vanilla and eggs.

  3. Pour the cream mixture into the middle of the bowl and gently work together. Make sure not to over mix, you just want everything combined.

  4. Dump the mixture out onto a lightly floured surface and gently pat down and shape into a large rectangle about 1 inch thick. Cut into small rectangles and place on the prepared baking sheet.

    Brush with the extra cream and bake for 12-15 minutes or until lightly golden and risen. Remove and cool on a baking rack.

  5. While the scones are baking combine everything together for the glaze in a small bowl. Whisk until smooth. Once the scones have cooled completely, drizzle with the glaze and serve.

    Recipe Adapted from Martha Stewart

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