Cinnamon Scones

Cinnamon Scones

It may still look like winter outside but a wonderful lunch and a scone on my plate makes me feel likes spring is nearby. Enjoy this recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Servings 8 large scones or 16 small scones


  • 1¾ cup all-purpose flour
  • 4½ teaspoon sugar
  • 2¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ tablespoon ground cinnamon
  • ¼ cup cold butter
  • 2 eggs
  • ⅓ cup whipping cream
  • ¼ cup buttermilk


  • In a bowl, combine the first 5 ingredients, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream, stir into dry ingredients just until moistened.
  • Turn into floured 8” square pan and gently pat to distribute evenly. Cut the dough into quarters. Cut each quarter diagonally to make 8 triangles. For smaller scones, cut the triangles in half again, making 4 triangles in each quarter section of the pan, or 16 pieces total. (see picture below for example)
  • After cutting the dough into wedges, brush the top with buttermilk. and put the pan into the freezer. Once frozen, take wedges apart and put into plastic container so they can be removed and baked one at a time, four at a time or all at once.
  • Bake on greased baking sheet at 350 degrees for 14 to 16 minutes or until golden brown.
Keyword Afternoon Tea, Tea Time


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