Cinnamon-Brown Sugar Scones


Was that hard to read? Sorry, let me reiterate:



Speaking of not being cozy, anyone else seeing the reports for the Nor’easter headed our way tomorrow? Torrential downpours?? High winds? HAAAAAAAALLLLPPPPP. (I realize I should not be complaining about a little rain & wind when there are people without power/heat/houses/clothes/etc., so I also say: No, really; help!)

No thaaank you, Nor’easter. No. Thank. You.

Between the impending doom of more deeesgusting wet weather and the stress of today’s election (I CANNOT handle the stress of it all. Cannot.), you can surely find me huddled inside a blanket fort jamming cinnamon scones into my mouth. See you Friday or whenever the sun comes back out and the president is chosen.

Until then…the warmest, moistest, COZY-est scones of yo LIFE.

Cinnamon-Brown Sugar Scones (inspired by Yes, I want cake)

yield: 8 scones


  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, very cold
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup cinnamon chips
  • 1/4 cup confectioner’s sugar, for the glaze
  • 1-2 teaspoons pure maple syrup, for the glaze


*note: I make these scones in a 9-inch round pan and then cut them into triangles after baking because I’ve found that they stay extra moist that way.

  1. Preheat the oven to 400 degrees. Coat a 9-inch round pan with cooking spray.
  2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Cut the COLD butter into the flour mixture using a pastry cutter or two knives until pea-sized crumbs of butter remain.
  3. Fold in heavy cream, vanilla, and cinnamon chips (gently!) until barely combined (some chunks of flour should remain). Turn onto a floured surface and knead 5-6 times with your hands until dough comes together. Press into prepared pan and bake for 20-25 minutes, or until the edges are slightly golden brown and a toothpick inserted in the center comes out clean.
  4. Allow to cool for an hour in the pan, the turn onto a wire rack to finish cooling fully. In a small bowl, whisk together confectioner’s sugar, 1 teaspoon maple syrup, and a few drops water; the glaze should be thick but pourable. Add more maple syrup and/or water to reach desired consistency. Drizzle over cooled scones; cut into triangles. These are best served warm!

22 thoughts on “Cinnamon-Brown Sugar Scones

  1. Aunt Linda

    Couldn’t find cinnamon chips- but you inspired me to try scones anyway. Thank you from Uncle Tom these are the best he’s ever tried-he hates the DRY ones !. I used orange zest, dried cherries and coconut with orange glaze. wish I could add picture.

  2. Claire Blunden Hughes

    I made these for my inlaws on a football Sunday. Big hit! I left out the cinnamon chips (didn’t have any in the house), but I did have chocolate chips. Yummmmmmmy! I took a guess as to when to add the brown sugar. Somehow I missed that in the directions. Next time I’m going to try it with raisins instead of the chips. It’s a keeper recipe! Thank you!

      1. Becki

        Not only did I find cinnamon chips at Safeway, I also made these for day-after-Thanksgiving brunch and they were a BIG hit – your recipes are the best. My glaze was more of a syrup color than white…I followed the directions above but maybe had too much syrup and not enough powdered sugar? It was also kind of sticky and didn’t harden completely. Just mentioning in case anyone else makes these or runs into this same situation. 🙂 Thanks again!

      2. The Sweet Life Post author

        Thank you for the feedback! To be honest, I almost never measure for glazes – I just pour things together until it looks right! I’ll adjust the recipe 🙂 Glad the scones were a hit!!

  3. The Kook @ The Kitchen Kook

    Your scones look SOOOO GOOOD! 🙂 I love this recipe! I just made some cinnamon chip scones myself! I’m so used to rock-hard chewy, tough, dry, BLAND scones, but finally, these changed my life!! Finally, a scone that’s buttery, tender, soft, and delicate. Mmm. Literally the best thing that I’ve made.

    I used slightly less butter in mine – and they still came out super fluffy, tender, flaky, and buttery. Already delicious (without too much added fat)! Perfect 😀


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