The BEST Cinnamon Scones Recipe with Maple Glaze
A double layer of cinnamon gives these scones over-the-top flavor with a flaky, buttery texture.
Ingredients
The Scones
- 2 1/4 cups all purpose flour
- 1/3 cup sugar
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 12 Tbsp. cold unsalted butter
- 1/2 cup cinnamon chips
- 1 1/2 tsp. ground cinnamon
- 1 cup heavy cream
- turbinado sugar for dusting
The Glaze
- 1 cup confectioner's sugar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. milk
Instructions
- In a food processor, pulse the flour, white sugar, baking powder, salt, cinnamon chips and ground cinnamon together until just combined. Cut the butter into cubes and add it to the flour mixture. Pulse until the pieces of butter are the size of peas. Pour the mixture into a large mixing 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 shaggy dough starts to form. Dump the dough out onto a lightly 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. Slice the disc into 8 wedges. Place onto a cookie sheet lined with parchment paper. Freeze on the baking sheet for 1 hour and up to overnight.
- Preheat oven to 375 degrees. Remove the scones from the freezer and brush the scones with the reserved 2 Tbsp. of heavy cream. Sprinkle generously with turbinado sugar. Bake 25-27 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 small bowl and drizzle onto the scones.
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