These cinnamon scones are crumbly, flaky and bursting with layers of cinnamon flavor. The glaze, made from pure maple syrup, is so good you’ll want to drink it!
And this is a naturally eggless scone recipe, which isn’t something you find with many baked goods.
Baking for someone with egg allergies, or if you have one yourself, isn’t easy. Eggs are in everything! But scones are something that people with egg allergies can usually enjoy, without any modifications.
These Cinnamon Scones are definitely in the “things that make you go mmmm” category. One bite and you’ll be hooked!
What’s in this Cinnamon Scones Recipe
Just a short list of simple ingredients is all you’ll need for this classic scone recipe.
- All-purpose flour
- Cold butter
- Cinnamon chips
- Ground cinnamon
- Heavy cream
- Baking powder
- Kosher salt
The Maple Glaze
How to Make Cinnamon Scones
Follow these simple steps to create these eggless scones:
- Make the dough in a food processor. Pulse the dry ingredients with the cold butter until the mixture resembles coarse crumbs. Then, stir in the heavy cream until it becomes a dry dough. Knead it for a few minutes on the counter top until it comes together.
- Form the dough into a disc, wrap it and chill it in the fridge for at least one hour. It’s important to make sure you form it into a disc that’s at least 1 inch thick. It’s going to seem ridiculously thick, but you’ll see that these scones flatten out a lot during baking.
- Take the dough out of the refrigerator, slice it into wedges, brush it with cream and sprinkle it with sugar.
Find the full instructions in the recipe card below.
Variations on this Cinnamon Scones Recipe
This traditional scones recipe can be used for many kinds of variations beyond cinnamon (although cinnamon is my absolute favorite!). Here are some ideas:
- Add-Ins: Enhance your scones with various add-ins like raisins, chopped nuts (e.g., pecans or walnuts), or chocolate chips for a unique twist.
- Fruit-Infused: Mix in diced apples, pears, or sweet-tart fruits like blueberries and cranberries to create a fruity scone.
- Citrus and Herbs: Make one of my favorite scone varieties using lemon juice, lemon zest and fresh sage.
- Spice It Up: Experiment with spices like nutmeg, allspice, or cloves alongside cinnamon to give your sweet scones an extra dimension of flavor.
The Secret to Perfect Scones
If you want a flaky result, you’ve got to use cold butter and cream. Starting with cold butter means that it won’t melt before the scones are baked. Instead, the butter melts in the oven, which results in a super flaky texture.
Make Ahead Instructions for Cinnamon Scones
Here are two easy options for making these eggless scones in advance:
- Prepare Dough in Advance: Make the scone dough the night before, shape it into a disc, wrap it in plastic wrap, and refrigerate it. In the morning, simply cut and bake the scones.
- Freeze Unbaked Scones: Freeze unbaked scones on a baking sheet, then transfer them to a freezer bag or airtight container. If you’re baking these scones straight from the freezer, just add a few extra minutes to the baking time.
How to Store left over Cinnamon Scones
Store freshly baked scones in an airtight container at room temperature for up to 2 days.
If you want to keep scones longer, refrigerate them for up to a week. Place them in an airtight container or wrap them tightly in plastic wrap.
These cinnamon scones also freeze beautifully. After baking, let them cool completely. For best results, wrap each scone individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
To enjoy, thaw at room temperature or warm them in the oven for a few minutes.
When you make these eggless cinnamon scones, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cinnamon recipes, try these:
For more eggless recipes, try these:
Cinnamon Chip Scones with Maple Glaze
- 2 1/4 cups flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 3/4 tsp. kosher salt
- 1 1/2 sticks cold unsalted butter
- 1/2 cup cinnamon chips
- 1 1/2 tsp. ground cinnamon
- 1 cup heavy cream
- turbinado sugar for dusting
- 1 cup confectioner’s sugar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. milk
- In a food processor, pulse the flour, sugar, baking powder, salt, cinnamon chips and ground cinnamon together until just combined. Cut the butter into cubes and add it to the food processor. Pulse until the pieces of butter are the size of peas. Pour the mixture into a large bowl.
- Take 2 tbsp. of heavy cream out of the 1 cup and set aside. Pour the remaining cream into the bowl and mix together until a very dry dough starts to form. Dump the dough out onto a well=floured surface and knead until it comes together. It will be quite dry.
- Form the dough into a large disc that is 1 inch thick, wrap in plastic wrap and chill in the fridge for at least 1 hour to overnight.
- Preheat oven to 375 degrees. Remove the plastic wrap and slice the the dough like you would a pizza, making 8 pieces. Place scones onto a baking sheet lined with parchment paper. Brush the scones with the reserved 2 tbsp. of heavy cream, and sprinkle generously with turbinado sugar. Bake 23-25 minutes, until scones are golden brown on the bottom. Cool on the baking sheet before glazing.
- To make the glaze, whisk all ingredients in a bowl and drizzle onto the scones.