Triple Cinnamon Scones

Triple Cinnamon Scones

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Despite the years that have passed since I first wrote about these Triple Cinnamon Scones, I had never forgotten about them. They were that good.

Although the recipe has been on my blog for the last 7 years, I wasn’t thrilled with my write-up. Back then, I would make a recipe once before reviewing it. I wasn’t interested in perfecting them – just trying as many as I could.

I’m so glad to revisit these, because they’re just that good. Imagine cinnamon rolls in scone form. That delicious sweetness and cinnamon flavor, without as much time spent making them. That’s this recipe.

These scones are my ideal scone. Sweet without being toothachingly so. A moist interior under a crisp exterior. The cinnamon sugar on top gives the scones a nice crunch. Layers of scone and cinnamon that you can pull apart if you want. Cinnamon roll scones, definitely – and much easier to make than traditional cinnamon rolls.

triple cinnamon scones, on a plate, with a mug of coffee

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How to Make Triple Cinnamon Scones

Back in 2012, these scones had already been on my to-make list for a long time, and when I made them for New Year’s Day breakfast, I was thrilled with how delicious they were. But the recipe, as originally written by King Arthur Flour, was messy, and very, very sweet.

I adjusted it for my post back then, but even now I found it to be a little too sweet, so I cut back on the sugar a bit more when testing this recipe out again.

Scones are not difficult to make, but I can understand if they’re intimidating if you’ve never tried them. I’ll walk you through it!

It starts out simple. Mix together flour, granulated sugar, baking powder, and table salt. I think you could use up to one-third white whole wheat flour with no problem, but don’t use more than that, or it may make your scones tough.

Use a pastry cutter (affiliate link), or two knives criss-crossed, to cut the butter into the flour. You want the butter in small pieces, no larger than a pea. (Most will be much smaller.) Stir in cinnamon chips.

dry ingredients for cinnamon scones, mixed together in a bowl

Don’t have cinnamon chips (affiliate link)? You can omit them and adjust the recipe as I’ve included instructions (in the recipe card below), but the chips add sweetness and moisture to the scones, so I recommend substituting vanilla or butterscotch chips instead.

In a small measuring cup, whisk together your egg, milk, and vanilla. You can use cream or half-and-half for a richer scone, but I don’t find it necessary. Pour it into the flour mixture, and mix together gently with a fork until clumps of dough form and there’s almost no more dry flour. Add a tiny bit (a teaspoon or two) more milk if you need to, but honestly, you can work the flour in as you form the dough into a ball and pat the scones out.

dough for cinnamon scones, after wet ingredients are stirred in

Use your fork or your hands to gently form the dough into a ball. You don’t want to knead it or handle it too much, or your scones may end up tough.

a ball of scone dough on a floured surface

Place your ball of dough on a lightly floured surface. Pat it into a square.

King Arthur Flour used a proprietary cinnamon filling, and their original instructions for substitutions didn’t work. However, a simple brown sugar-cinnamon mixture does. Mix it together, and sprinkle two thirds of it on the entire surface of the dough. Then, fold the top third of the dough over the middle third, just like you were folding a letter.

dough for cinnamon scones, with the top third folded over the middle third

Pat the dough down, then fold the bottom third of the dough up to the top edge of the rectangle. You’ve basically made a log or roll. Pat it down. (Note: I’ve used a half-batch of dough for these pictures.)

dough for cinnamon scones, after being folded into a log

Sprinkle the remaining cinnamon sugar over the top of the dough, and pat it on. Pat the dough out until it’s about a 3×18-inch rectangle. Use a knife or a bench scraper (affiliate link) to cut the dough into 3×3 inch squares, then cut each square in half diagonally to form triangles. (You’ll have 12, instead of the 6 I have with the half-batch.)

triple cinnamon scones, after being topped with cinnamon sugar and cut into triangles

Place the scones, slightly separated, on a baking sheet or a plate, and stick them in the freezer for 30 minutes. You can skip the chilling, but the scones will rise and bake better if you freeze them. You can also freeze them completely and bake them another time if you’d like. (I recommend freezing whatever you won’t eat on the day you bake them.)

cinnamon scones, on a baking sheet before baking

After your scones have chilled, bake them on a silicone mat (affiliate link) on baking sheet at 425F for about 16 minutes. They’ll be golden brown, and if you stick a toothpick in one, it will come out clean.

cinnamon scones, on a baking sheet before baking

Cool the scones only as much as necessary before eating, so you won’t burn your mouth. The scones originally came with an icing. They’re sweet enough without it if you use the cinnamon chips (affiliate link), but use the icing if you omit the chips entirely.

How to Serve

These scones, like most scones, are going to be best eaten on the same day they’re baked, although they’re pretty good on the second day. I recommend baking what you need, and store the rest in the freezer to bake another day.

I believe these come incredibly close to good bakery scones in texture and flavor. If you can bring them to not eat them all yourself, you should share them with friends.

triple cinnamon scones, on a plate with a mug next to them

Want other delicious scone recipes? Try Fresh Apple Cinnamon Scones (perfect for using up these cinnamon chips), Cranberry Oat Pecan Scones (or Christmas Scones), Double Chocolate Scones, Sprinkle Scones, or the more muffin-like Fresh Strawberry and Cream Scones.

Be sure to follow me on Pinterest for great recipes and see helpful tips from me on my Facebook page!

Like this recipe or have questions? Rate it or leave a comment below!

In the past:

One Year Ago: How to Freeze Cinnamon Rolls (and Other Bread)

Two Years Ago: Fudgy Bourbon Balls

Six Years Ago: Soft Cranberry-Orange Cookies

Seven Years Ago: Cranberry Oat Scones, Hazelnut Brown Butter Cake

Eight Years Ago: Coffee Liqueur Cookies, Spiced Apple Cookies

Nine Years Ago: Cabernet-Braised Beef Short Ribs review, Sourdough Cinnamon Rolls review

Triple Cinnamon Scones
Prep Time
30 mins
Cook Time
16 mins
Chilling Time
30 mins
Total Time
1 hr 16 mins
 

Delicious, moist cinnamon scones with a crunchy exterior. Made with cinnamon chips, a cinnamon filling layer, and cinnamon sugar topping, they're like cinnamon rolls in scone form!

Course: Breakfast
Cuisine: American
Keyword: cinnamon roll scones, cinnamon scones, triple cinnamon scones
Servings: 12
Calories: 351 kcal
Author: Leona Konkel
Ingredients
  • 2 3/4 cups all-purpose flour (330 grams)
  • 4 tablespoons granulated sugar (48 grams)
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 8 tablespoons cold butter (113 grams)
  • 1 cup cinnamon chips (192 grams)
  • 2 egg
  • 1/2 cup milk, cream, or half-and-half (113 grams; I used 2% milk)
  • 1 teaspoon vanilla (5 grams)
Brown Sugar-Cinnamon Filling/Topping
  • 10 tablespoons brown sugar (130 grams)
  • 2 tablespoons cinnamon
Cinnamon Glaze (optional; recommended if omitting chips)
  • 1 3/4 cups powdered sugar (200 grams)
  • 1/2 teaspoon cinnamon
  • 3 1/2 tablespoons water (50 grams)
Instructions
  1. Combine flour, sugar, baking powder, and salt. Use a pastry cutter or two knives to cut in the butter, until the butter is in pieces no larger than peas. Stir in cinnamon chips.

  2. Whisk together egg, half and half, and vanilla in a measuring cup. Pour egg mixture into flour mixture. Use a fork to toss the flour and egg mixture together, stirring just enough to moisten the flour. A tiny bit of leftover flour in the bowl is okay, but if you have a lot, add a teaspoon or two more of milk until a dough forms.

  3. Use the fork or your hands to gently form a ball of dough. (Don't handle the dough too much, or your scones will be tough.) Turn dough out onto a lightly floured surface and pat into a 9×9 inch square.

  4. Combine brown sugar and cinnamon. Pat about 2/3 of it onto the dough, all the way to the edges. Fold the top third of the dough over the middle third of the dough, as if you're folding a tri-fold letter. Pat down the dough.

  5. Fold the bottom third of the dough up to the top of the new rectangle. Pat down the dough, lengthening it as you pat into a long, 3×18 inch rectangle. Sprinkle with the remaining cinnamon sugar and pat it on to the edges.

  6. Cut rectangle into 6 (3×3 inch) squares. Cut each square in half along the diagonal to create 12 triangles. Place scones on a lined baking sheet or plate and place in freezer for 30 minutes. (This step is optional, but the scones will bake better if you chill them.)

  7. Meanwhile, preheat oven to 425F. Bake your chilled scones for 16 minutes. Eat warm, cold, or immediately.

Optional Glaze
  1. Mix together powdered sugar, cinnamon, and water. Drizzle over scones. For thicker icing, substitute 2 tablespoons milk for the water. Double the glaze if desired.

Recipe Notes

You could likely use up to half white whole wheat flour in this, but using more than that may make the scones dense or tough.

Don’t have cinnamon chips? Use vanilla or butterscotch chips, or omit them entirely. If omitting them, increase the sugar and brown sugar each by 2 tablespoons; and make the glaze.

Handle the dough gently. Stir it with a fork only as much as necessary to get a dough to form, and pat it together and out lightly. 

If using the glaze, reduce the brown sugar and cinnamon by 1/3 since you won’t put it on top of the scones.

Not going to eat them all right now? Bake only what you’ll eat. Separate the remaining unbaked scones, freeze them, and place them in a zipper bag. Bake them for 2-3 extra minutes directly from frozen – no thawing necessary.

This recipe is adapted from the Triple Cinnamon Scones recipe from King Arthur Flour.



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