The BEST Cinnamon Scones Recipe with Maple Glaze

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.

These cinnamon chip scones are not dry like most scones you’ve tried. They’re moist (by scone standards) and delicious, definitely in the “things that make you go mmmm” category.

And they’re just perfect for enjoying with a cup of coffee or afternoon tea. One bite and you’ll be hooked! 

Ingredients for this Cinnamon Scones Recipe

Just a short list of simple ingredients is all you’ll need for this classic scone recipe. 

The Scones

• All-purpose flour. Gluten free flour can be substituted if you prefer. 
• Sugar
• Cold butter
• Cinnamon chips. If you’ve never baked with cinnamon chips, you’re in for a treat! Cinnamon chips look just like chocolate chips and can be found in the baking aisle of most grocery stores. When in doubt, you can also find them on Amazon.
• Ground cinnamon
• Heavy cream
• Baking powder
• Kosher salt

The Maple Glaze

• Confectioner’s sugar
• Maple syrup
• Milk

How to Make Cinnamon Scones

Start in the Food Processor

We’re going to make the dough in a food processor. This eliminates the need for a pastry cutter or pastry blender. I don’t know why everyone doesn’t do it this way! 

Pulse the dry ingredients with the cold butter until the mixture resembles coarse crumbs. Then, pour the mixture into a large bowl and stir in the heavy cream.

Mix the batter until it becomes a dry dough. Don’t worry if it’s crumbly. Just dump it out onto a floured surface and knead it for a few minutes until it comes together. 

Form the Scones

Using your hands, form the dough into a disc. 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.

Then, slice the disc into wedges. Place them onto a prepared baking sheet lined with parchment paper. 

Freeze the Scones

Now, just pop the baking sheet into the freezer. Your scones can freeze for one hour or longer, even until the next day.

Freezing them will help to keep their shape during baking. 

Bake the Scones

When you’re ready to bake, give your scones a brush of heavy cream and a sprinkle of raw sugar. Then, into the oven they go! 

You’ll need to check the bottoms of the scones to tell if they’re done because the tops won’t turn a dark golden brown color. The bottoms will though, so take a peak underneath and adjust the baking time if you need a few extra minutes. 

Make the Maple Glaze

Whatever you do, do not skip the sweet glaze! It’s so good, and very simple to make.

Just whisk together the maple syrup, confectioner’s sugar and milk in a small bowl. Drizzle it over your cooled scones for the perfect finishing touch.

How to Cut Butter into Scone Dough

This is a commonly asked question, and the answer is to keep it simple! Use a food processor.

Forget the pastry cutter, pastry blender or even your hands. Your food processor will quickly and efficiently cut your cold butter into the scone dough in a matter of seconds. 

Variations on this 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:

1. 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.
2. Fruit-Infused: Mix in diced apples, pears, or sweet-tart fruits like blueberries and cranberries to create a fruity scone.
3. Citrus and Herbs: Make one of my favorite scone varieties using lemon juice, lemon zest and fresh sage. 
4. Spice It Up: Experiment with spices like nutmeg, allspice, or cloves alongside cinnamon to give your delicious cinnamon scones an extra dimension of flavor.

Tips for Making Perfect Scones

The secret to a perfect scone with flaky layers is using cold butter and cold cream. This advice is opposite of what you’d hear when you’re baking cakes, cookies, breads or muffins. It’s more similar to how you’d make a pie crust. 

If you want the best scones, you’ve got to use cold ingredients. 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 delicious scones with a super flaky texture.

Make Ahead Scones

These cinnamon scones are a great make-ahead treat. When you slice your dough disc into wedges, wrap each wedge individually in plastic wrap.

Then, place the wrapped dough wedges into a large freezer bag. Store them in the freezer and pop one or more out whenever you’re in the mood for a delicious breakfast or brunch!

Bake them right from frozen. 

How to Store left over Cinnamon Scones

SStore 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 cinnamon scones, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more cinnamon recipes, try these:

• Cinnamon Swirl Coffee Cake
• Classic Cinnamon Rolls with Vanilla Frosting
• Cinnamon Star Cookies

For more eggless recipes, try these:

• Easy Coffee Jello (with Condensed Milk)
• Lemon Shortbread Cut Out Sugar Cookies
• Holiday Spice Cake