Recipes

cinnamon sugar scones

I realize that there is not a dearth of scone or biscuit recipes on this site, the internet, or cookbook shelves at large — they’re easy to make, and the good ones are, to me, a revelation. Still, I had not planned on adding to the category. I confess I’d been attempting to thin my cookbook collection a few months ago when I flipped through the cookbook that brought us these great early summer strawberry-rhubarb crisp bars bars and zoomed in on these stunners. How had I missed them? I made them for breakfast on son’s 10th birthday last week and the apartment smelled so blissful and fall-like, I decided to share them immediately on the site, haha just kidding.


butter into flourbring it together and knead once or twicecinnamon and sugar on halffill and fold againpat into a round-ish shapedivide into six wedgesready to bakecinnamon sugar scones

No, I decided to mess with them. First, I tried them without an egg, using more of a cream scone formula. It works, but the shape was kind of a mess, nothing like charming open-book layers you see here, so fitting for a bookworm’s birthday. I considered making a pumpkin scone with the same cinnamon layers instead, but cannot bear to open a can of pumpkin while it’s still September. I thought about using browned butter (because of course I did) to deepen the flavor, but it didn’t do that much. Then I decided it would be fun to make them kind of rugelach-y, with jam, chopped nuts, and maybe even dried fruit between the layers. But finally, I remembered the name (One Bowl Baking) and the energy (simple) of the book and came back to my senses, because while all of these things would be good, none of them would be as much of a cinch to whip up. Like, now. With a strong cup of tea or coffee.

cinnamon sugar sconescinnamon sugar scones

Previously

Six months ago: Extra-Flaky Pie Crust and Extra-Billowy Dutch Baby Pancake
One year ago: Breakfast Burritos
Two years ago: Marbled Banana Bread
Three years ago: Piri Piri Chicken and Chocolate Pavlova
Four years ago: Oat and Wheat Sandwich Bread
Five years ago: Cauliflower Slaw, Cucumber Lemonade, and Sunken Apple and Honey Cake
Six years ago: Fudgy Chocolate Sheet Cake and Frico Grilled Cheese Sandwich
Seven years ago: Roasted Apple Spice Sheet Cake and Homemade Wheat Thins
Eight years ago: Roasted Tomato Soup with Broiled Cheddar and Apple and Honey Challah
Nine years ago: Monkey Cake and Beef Chili + Sour Cream and Cheddar Biscuits
Ten years ago: Grilled Lamb Kebabs + Tzatziki and Snickerdoodles
Eleven years ago: Spinach Quiche, Bread Without A Timetable and Black-and-White Cookies
Twelve years ago: Tortilla de Patatas and Chocolate Babka
Thirteen years ago: Orange Chocolate Chunk Cake

Cinnamon Sugar Scones

  • 1 3/4 cups (230 grams) all-purpose flour, plus more for counter
  • 6 tablespoons (75 grams) granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced
  • 1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold
  • 1 large egg
  • 2 teaspoons ground cinnamon, divided

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in (with a pastry blender; I use this one) until it resembles coarse cornmeal. Make a well (clear area) in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle (think: a piece of paper but a little smaller). Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Do ahead: Really, scones are better the first day, freshly baked. You can rewarm them in the oven briefly on the second, but it’s always a bit more dry. You could make them and freeze them until needed instead. You’ll probably need 4 to 5 extra minutes in the oven if baking them from frozen.

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153 comments on cinnamon sugar scones

  1. sallyt

    These look like weekend perfection! Your dreamy creamy scones are my all-time favorite – and I’ve made a LOT of scones. Can’t wait to try these!

      1. Kim

        I would love to make these, is it possible to sub the quarter cup of milk/cream with water? Or would be using an extra egg be better? I never have milk in the house as I’m lactose intolerant, I have goat butter which I tolerate so I can add extra butter if I need more fat? These look amazing and I’d love to try and make them.

          1. Kim

            I have thought of that, but I would hate to buy something or open a package just to use such a small amount. I don’t use it that stuff for most other things… But I guess I could freeze some leftovers?

            1. Sue

              Canned milk? Also I have used my coffee creamer. I usually have both of these either because of baking or because I drink coffee daily.We either have milk or we do not. I personally do not drink it because of issues with it.

            2. Patrick Hannay-Zaia

              Kim, not sure they’d work since butter and cream are so important in scones. I’d suggest learning to make your own almond milk and coconut milk, though. So easy to do and you keep the dry ingredients in the cabinets ’til you need to make it. Not a lot of waste that way. Maybe very rich coconut milk would do. Good luck.

              1. Kim

                Hi Patrick, sorry for the late reply, I do appreciate your comments. I haven’t thought about making my own nut milk, I understand almond milk is pretty easy, but I’ve never heard of making your own coconut milk? I will have to Google that! thx! I want diffusing water for the scones, and they were delicious! But I imagine if I used nut milk it would add more body. As I tolerate goat milk products I did use goat butter, so I did have a decent fat in there.

        1. NM

          Kim, posting this late, so I don’t know if you’ll see it, but I am also extremely lactose intolerant, and sub water in most things, including scones, with no problem, so I doubt it would be a problem here. For me, water has worked better than alternative milks in baked goods and things like pancakes.
          Another thing you could try if you want, is to add lacteeze drops to cream a day or two ahead of time. It’s available online. But I seldom bother, except for something really special, like homemade ricotta, because I get some annoying effects even with “lactose-free” items, if I’m not careful, and am guessing it’s the same for you.

          1. Kim

            Hi NM, sorry for the late reply… I really appreciate your comments, because I always wondered what other people thought of those supposedly lactose free products, LOL. I could never understand how milk for example could be sold as lactose free, when the actual bottle of the medicine says things like take 1 to 3 tablets every time you eat and adjust as necessary, so how did the manufacturers of these dairy products know how much to put in? And the medicine is so frightfully expensive, I just don’t bother. so again I appreciate your thoughts on that. I did wind up making the scones, I used water and they were great. I seem to tolerate goat dairy products fairly well, so I used goat butter, and it seem to be OK. Not that I eat a lot of the scones every day, so my risk is minimal. Good to know I can use water as a substitute for other things, I never thought of that!

  2. Jessica

    Whoa! I came here because I wanted something sweet with my coffee and was going to make my go-to, Dreamy Cream Scones. But now I’ll be making these! Never stop, Deb.

  3. I LOVE this book! After you it’s my go to when I MUST bake. Great for my 14 year old
    British Bake Off obsessed daughter. Thank you for always being generous with calling out others.

    1. Jacy L. Young

      Love the layered approach. So many possibilities. Do you think a pear and gruyere version would work or would the cheese just all melt out?

  4. Debra

    Would a light egg wash on top help these to brown a bit more or help the sugar to adhere better? They look absolutely amazing as is, just curious as other recipes sometimes suggest that. Thanks!

      1. Chelsea

        Quick question: do you think it’d work to make a single batch but split into two rectangles so that it ends up making 12 mini scones? These look AMAZING and would love to make them for my daughter’s brunchy birthday party. Thank you for sharing!

  5. MommaCass

    I was ready to jump in the kitchen but I only have whole milk, not half and half or heavy cream! Any thoughts about whether that would ruin the whole thing??!

    1. Jillian

      I was in the same boat. I had success with mixing plain whole milk Greek yogurt in with the whole milk just to thicken the milk up a bit more. They came out great!

    2. Truly the easiest scones ever! I just made these, and, since I’m lazy and lack a pastry cutter, used my food processor. Worked fine! I did end up leaving them in for 18 mins because they weren’t quite ready at 15-17.

  6. Jillian

    I woke up this morning to this post, and needed to get them in the oven. Like right away. Before I even had coffee (because I knew my coffee would taste better with a scone, right?). Because I needed to make these “right away” that meant I didn’t have time to go to the store for half and half or heavy cream. I substituted a mixture of whole milk and plain, full fat Greek yogurt (approximately equal parts, but just keep adjusting until it sort of resembles heavy cream). The scones came out beautifully!

    These scones are quick and easy — there’s enough time to clean up the mess AND make your coffee just in time for them to come out of the oven.

    1. pepperreed3

      I do this trick all the time! I always have plain full-fat Greek yoghurt in the house, but rarely cream. It works a treat for lots of things, and occasionally I even sub the milk for water or almond milk with no issues. The only change I make is to sub Chinese 5 Spice powder for cinnamon.

      Thanks for the reminder that these will be great without the cream and I’m going to get them in the oven in 5… 4… 3…

  7. Given that those strawberry rhubarb thingies are law in this house (think I’ll be making peach/cherry this weekend), these just seem like a must-do. (And I probably need that cookbook)

  8. caddy0compson

    I made these! Very easy and delicious (and I am not at all much of a baker). Perfect scone texture – not too dry but crumbly. The layers are amazing. The sugar on top doesn’t pick up color which probably only surprised me since, again – not a baker. But it sticks to the top better than I expected. Really highly recommend. Will be making these making more times.

  9. Tariqata

    Ooh. My mom always made baking powder biscuit dough (recipe from a disintegrating copy of a Better Homes & Gardens bread cookbook) that she spiraled around cinnamon sugar and chopped apples as a weekend treat. It’s one of the very first things I learned to bake but I haven’t made them in forever. As perfect as this recipe sounds, I need to mash it up with some apples as soon as possible!

    1. Tariqata

      Update: the apples may have prevented the beautiful “opening book” rise by poking through a few layers of dough, but the scones still tasted delicious!

  10. So I woke up, checked here (not a typical move first thing in the morning), and saw these! They’re in the oven now, and I’ve replaced the cinnamon with cardamom (preference). However, I found that the layers wanted to fall apart really easily. Do you think that I needed to add a little bit more liquid to the dough? It was fairly dry (not Sahara, but more like crisp autumn day?). Or is that just something that’s normal? Maybe dependent on the specific sugar (I used organic granulated)?

    Either way, excited to have these in the next hour!

  11. kspdx

    OOOOH! Cannot wait to make these. I’m glad to know they came from One Bowl Baking. I have that book but cannot seem to get further than the peanut butter and jelly bars, which are so good that I have to make them every time I pick up the book. Because with all that protein from the peanut butter they’re practically healthy and definitely appropriate fuel for breakfast, or lunch, or anytime…right?

    1. Melissa Manojlovich

      Wondering the same. Or oat milk? We can’t have dairy in this household, but would LOVE to make these.

      I can sub out butter for vegan butter and the egg for an egg replacer( also can’t have eggs:().

      1. Coriander

        What do you use for egg in recipes like this? I usually go with the golden flax egg with the ratio of 3tbs hot water to 1tbs golden flax meal. Have you tried many egg replacement variations? Any that are good for baked goods using 2 eggs?
        I’ve successfully used full fat coconut milk (the organic green one with tons of cream) for cream or half-and-half in scone recipes.

        1. Carrie

          Thinking about making these for a work breakfast meeting- do you think I could make tiny rounds and get 12 mini scones instead of 6 full-sized ones?

        2. In the past when I’ve started in on baking only to realize I’m out of eggs, or that I’m one egg short, I whisk together two tablespoons of water, a teaspoon of vegetable oil and two teaspoons of baking powder. Since this recipe only calls for one egg, I’d try it here if you don’t have another egg sub available! It’s worked perfectly for me in brownies and cookies.

  12. Eclecticdeb

    Laying in bed this morning…checking my Facebook feed…and THIS pops up. Flour, sugar, butter? Check, check, check.

    In the oven now…..

  13. Mimi

    These scones are literally perfect. I bought the book after seeing it mentioned here in an earlier post. We first tried the scones in 2017, while baking our way through Hurricane Irma cabin fever —fending off boredom eating with boredom cooking— and trying to use up the butter before the inevitable power loss. They were so memorable, and they will forever be known as “storm scones” in our house. Thanks for a great recommendation!

    1. deb

      Nobody knows. :) (Someone will say they know, but there’s no rule. Here, scones are usually sweeter and more rich, biscuits are more savory, but you’ll find many recipes that contradict this.)

    2. Caroline

      I am not the authority on all biscuits, but in the American South a biscuit is mostly savory (some recipes may have a tiny bit of sugar, but sweet is not the dominant flavor), and they are a lot fluffier than a scone. I think of scones as being sweet and dense, biscuits as being savory/buttery and fluffy.

  14. Fiona

    This recipe had the shortest amount of time between when it was posted, I read it, and then made it. So so so good on a Saturday morning and a quick recipe that made me look like a star to my family. Thanks, Deb!

  15. Hi Deb! My pastry cutter blew into pieces a while back and I’ve been looking for the perfect, sturdy one, to replace it. You mention “I use this one” in your recipe, but there’s no link. Strange that I care, I know, … but right now I’m actually caring! Thanks so much for being awesome – J

  16. Cara

    Looks good! If I don’t have fine sea salt, do you think I would be better off subbing regular table salt or coarse sea salt? Will it matter much?

  17. Susan welborn

    I don’t know if I somehow did something wrong but mine came out very dry. It seems maybe brushing some butter prior to adding the sugar and cinnamon would moisten them a little.

  18. pennyc07

    I own that book. Probably read about it your site? Anyway, thanks for reminding me…I’ve got some of these in my freezer! Whipped up a batch a few weeks ago when a friend was coming for coffee. And, mine actually look like your picture! They’re delicious too.

  19. Jessica S

    These came together in about 20 minutes. They are delicious but a bit dry. I added a few extra splashes of milk to help the dough come together. I did more patting than rolling because parts of the dough were really sticky. My family loved them and I added butter to mine at the table. Super tasty!

  20. Chelsea

    Quick question: do you think it’d work to make a single batch but split into two rectangles so that it ends up making 12 mini scones? These look AMAZING and would love to make them for my daughter’s brunchy birthday party. Thank you for sharing! (Sorry I am reposting, I got lost in mobile format!)

    1. deb

      That should work. I also feel like, and I haven’t worked out the folding yet, there’s potential to make a long, narrower rectangle and then do angled cuts to make triangles from it.

    2. bridgit

      I’m thinking if the first roll was into a square, then in half, then in half the long skinny way, that should do it. It’s what I’m going to try for my oldest’s 13 birthday… I love having a kid who loves baked goods!

  21. Morgan

    Made these this morning. A hit with the kids, but they didn’t ask for seconds. The dough is nice but combined with the cinnamon/sugar filling, I thought the scones were a touch dry. Might try again with a wetter filling, or at least top with an egg wash and turbinado sugar (instead of granulated.)

  22. flaoua

    Those look amazing and I’m totally making them today!
    Question: I kinda want to mix in a bit of cocoa powder with the cinnamon.. Do you think that would work?

      1. flaoua

        Thanks Deb! I ended doing half Pumpin pie spices and half unsweetened cocoa, it worked really well. Suggestion for finely grated dark chocolate is duly noted for next time!! And thanks again for the recipe, these are the best scones I ever made. My partner, who really doesn’t like scones usually, absolutely fell in love with those. Not dry at all, perfectly crumbly and so easy to make!!

  23. Beth Wilder

    My goodness, I can’t believe your son is 10 years old!! You’ve been emailing me blogs and recipes all these years, long before you were pregnant. I also have both cookbooks. Thank you for taking the time to share your life and love of food with us. You have been enjoyed. Can’t wait to try these cinnamon sugar scones.

  24. Eeka

    These are superb!
    The other things I cooked yesterday (a cold avocado/cucumber soup, and white fish) were overwhelmingly meh, so these were the highlight. Bonus: since I froze most of the triangles, I had another this morning for breakfast!
    Things I did differently: I patted out the dough instead of rolling it (lazy me), and forgot the final sugar sprinkle.

  25. Eeka

    More musings: I really like the book-like ‘leaves’ of these scones. Next time, I may experiment with cutting from a rectangle, rather than a square, to have little blissful cinnamon-y ‘books’ instead of triangles.

  26. Lauren

    Wow, these are perfect for this quiet, rainy Sunday morning. I was looking for something to go with the motherlode of peach jam we just made but these scones stand alone!

  27. Sam

    Sorry sorry, I know I’m wasting valuable comment space, but HOW is Jacob 10 already? He was just born, I tell you, with that tiny comb for his tiny curls!

    What kind of birthday cake did we make him this year?

    And the scones do look lovely, and I will be trying them, most definitely with pumpkin.

    1. deb

      I know! It’s very upsetting! I kind of borked his cake this year, not that anyone cared, it was just with family. It was a small peanut butter ice cream cake with oreo-ish icebox cookie discs but the ice cream wasn’t firm enough and the cookies didn’t fully soften. I’ll myself out!

  28. Judy Brown

    Just had these for breakfast with coffee. Perfection, I will definitely be making them again.
    Thanks Deb
    Ps we have both your books and absolutely love your attention to detail.

  29. Sophie

    Made these this morning for Sunday coffee and a sweet (most often something scones or fruit/topping based). Made as in recipe, I LOVE cinnamon anything!!, by the ingredients should have known it would be most biscuity..and it was. Still good. I’m dying to use the same dough with a poppy seed filling or a jam I’ve made plus nuts. Then again, might as well go over to your rugelach recipe and make those!!! but I know those taste better when cream cheese melds in the baked item, and this recipe is better right out of oven!

  30. Just made these and subbed plain kefir for the half and half and swapped in half a cup of whole wheat flour. Used turbinado sugar on top. I messed up with my board and pin not being well floured so stuff got sticky and didn’t fold quite right but still look and taste delicious!

  31. Jodi

    Perfect way to start Fall! Didn’t have milk/cream so I used 1/2 cup of unsweetened almond milk. The dough came together perfectly – not too dry or wet.

  32. Chelsea Bates

    Oh. Baby. These are so simple and so delicious. I used whole milk with no trouble, used salted butter, and only put in a tiny bit of extra salt. I cut 12 mini triangles for the final product. Instead of the initial 10×6 rectangle, I made two rectangles measuring just under 7×5 inches each. I found it hard to form it into a nice circle and my triangles aren’t as picturesque (my work space may have had too much flour?), but hot damn these are delightful. I only cooked 2 and froze the rest- planning to serve at a brunch party along with other little bites.

  33. Heather

    Another great recipe! Thank you deb! My dough was a bit drier than yours looked. i was using a farm fresh egg and i think that sometimes effects moisture especially in this small of a batch. I tipped another TBS of cream in and it was exactly like yours. Lovely workable dough. Insanely easy. Moist,tender and Delicious!

  34. Snap – I made a very similar scone recipe with cinnamon sugar filling on the weekend but it was rolled out and then rolled up into scrolls or pinwheels – I have just blogged about my cinnamon scroll scones too!

    What a wonderful way to celebrate your son’s birthday both with a yummy bake and filling your house with a cinnamon aroma. (I wanted to make mine with pumpkin but sadly my daughter wont eat pumpkin.)

  35. rachael

    Made these this morning. They were the most incredible scones i have ever made. I do always find that i use a lot more liquid than ever called for in a scone recipe…this one included. Still it was awesome!!! Thank you, Deb!

  36. susanfried5419

    I’ve got to make these, but don’t have fine – or any – sea salt. Can Morton’s table salt be substituted? Would the measurement change?

  37. Melissa

    Oh my gosh, I cannot wait to make these!! Absolutely beautiful! And if in October or November you’d like to add a note at the bottom about how you’d adapt for a pumpkin version, I wouldn’t hate 😂

  38. Courtney

    Wonderfully superb. I’m at high altitude and these still worked, always a gamble. I used just whole milk, but otherwise kept it true to the recipe ! I made it my 3 year old and they still came out. So simple and scrumptious. I would say half way between pie crust and a cinnamon roll. Made a quick glaze with powdered sugar, milk and vanilla and drizzled on top. Gonna keep the dough recipe for my go-to scone recipe and fill the layers with any of the things! (Nutella?! Savory ham and cheese!? Jam!? Lemon curd !? Endless possibilities !)

  39. I quit coffee and tea for a month (needed to reduce my addicting to caffeine!) I can finally have coffee again starting Friday. I now know what I am going to make/eat with my first cup. I can’t wait. These look divine!!!!!

  40. matt

    I just made these and they are wonderful. I did a flax egg with 1 tbs flax to 3 tbs water. My layers didn’t fuse well during rolling them out so I had to be extra careful moving them, but they are just fine after baking.

    I also used ceylon cinnamon cause that’s what I had and it is just on the verge of being too much so if you tend to add extra cinnamon to recipes I would not for this one. I just sorta sprinkled it from my teaspoon, but for the next time I will try sifting the cinnamon on for a more even distribution. I will be doing these again very soon.

  41. Jennifer

    So good! Easy to make dough and forgiving when your folds don’t look as tidy as you’d hope. Definitely use all the sugar, though maybe more inside and less on top since some fell off. Yum!

  42. Laura

    When I made these the dough was way too liquid. A nightmare to roll out and the dough kept ripping and breaking when I would fold it to achieve the cinnamon sugar layers. What did I do wrong?

  43. Sarah

    I read this post on Tuesday and then I baked these scones on Tuesday. They were amazing. The perfect combination of scones and the piecrust scrap cookies my mom taught me to make when making pie. Very easy for how neat the results looked. My kids know to rush in after school if they hear me say, “Well, there was this new Smitten Kitchen recipe…”

  44. I made this with Silk Coconut creamer and a mix of white and whole spelt, arrowroot & whole wheat pastry flour and it was perfect. Puffed up very well and soft and dry (in a good way!) like a british scone. But the dimensions of rolling it out didn’t make sense to me. It was way too short to fold in the ways Deb says. Not sure what else they could be?

  45. Coriander

    Does it matter which orientation the dough is in when I fold it? Am I always to fold it to divide the longest sides in half?

  46. Jenny

    Made these with the “help” :) of my 3-year-old this afternoon and am now enjoying one with a cup of tea while she’s watching a show and the baby is napping. The perfect afternoon escape before the witching hour begins! So easy to make and they’re the perfect texture (and we’re in London so I’ve done a lot of scone research). I think I’ll pick up some clotted cream for the rest. Thanks for another great recipe!

  47. Made these last night- quite easy, considering that I used a few kitchen tools that I don’t normally have to whip out (pastry cutter, rolling pin – obvs not a pie maker, here). Used whole wheat pasty flour and the dough was quite wet, so I needed my bench scraper to help with the folding. Still, turned out nice and tender – not too dry. Next time I think I’ll sub brown sugar for the layers and raw sugar on top for added moisture and crunch.

  48. Darren Kilfara

    Can I just query the amount of baking powder required? I made these the other day, and one tablespoon of baking powder seemed a *lot* – they tasted good, but they also tasted quite a bit like baking powder, and so I’m not sure if I’m missing anything.

    1. I had the same experience with mine. They also rose quite a bit more than Deb’s did. I wonder if maybe mine was *too* fresh? I might adjust to 2 tsp next time.

  49. erineaguayo

    Saw it. Baked it. Wrote this comment. In 45 minutes. (this includes “help” from my kids AND a run to the store because we didn’t have an egg.) Thank you for making something so good and easy (it really was one bowl! even recipes that promise that are usually lying). This is what my fall needed.

  50. Cassandra

    I randomly came to this site not knowing I wanted scones. Then, 45 minutes later, I was eating delicious scones. What a great easy recipe!

  51. marynichols42

    I love your recipes but i really admire you trying to mimic something. Years ago, in Doylestown, PA there was a 1-woman shop cranking out scones. She sold them as “J-scones” and these reminded me of them a bit. They’re flaky and layer-y and totally delicious. But not quite the same. Has anyone ever had J-Scones? or have a recipe for them? or tried to copy them?

  52. echinachea

    Despite a sunny fall day, I found myself in a real funk today (after reading too much news) and needed something to get me off the couch and away from Sudoku. These looked tricky to me (kinda croissant-type anxiety) but I plunged in and tried them. They are truly heavenly! I know I will make these often! The only thing I will do differently next time is use Penzey’s Cinnamon, and do the rolling/folding/filling/cutting part on lightly floured parchment. Thanks, Deb! My mood is hugely improved. I could eat 2-3 of these at one time!

  53. Molly

    Oh my goodness these are amazing! I made a double batch and ran out of cinnamon so the second batch I did with cardamom and fresh orange zest. Both were unreal. So light and fluffy.

  54. Kat D

    Sunday morning breakfast success. These were pretty easy to make and like most scones, work just fine with whole milk and using a stand mixer. I had some slippage of the layers but mostly on the skinnier wedges I cut. I’ll try to smoosh things a bit more next time. Delicious!

  55. Kiera

    I printed this recipe last night and left it out for my 10 year old and her sleepover friend who made them first thing this morning while I slept in. (😊!!) They didn’t get the folding thing and just cut them into rectangles after the first fold but the scones still worked wonderfully. Great consistency, easy to make, and super tasty.

  56. Sandy

    Made these on this dreary rainey morning. They were so easy and so yummy. They looked just like the photo. This recipe is a real keeper!!!

  57. Patrick Hannay-Zaia

    Made these to bring to work last weekend. They were gone immediately! Even people who said they didn’t like scones said they’ve changed their minds if these are what scones are. (I live in Upstate NY and it’s apple picking time so I made a batch of apple butter and spread a thin swipe on what would be the middle fold before baking. So delicious.)

  58. Naomi H

    These are delicious and almost like a cross between a cinnamon roll and a scone. so many craggy yummy edges!! Another Winner!! Thanks so much Deb!!

  59. Love this recipe as it did not scare me to make it first thing in the morning when I’m not at my best :-) as with an earlier Baker I too was devastated when I awoke to fine I did not have any half-and-half. So I took her advice and substituted yogurt and they came out amazing. So amazing I’m making them again this weekend while my daughter is home from college!

  60. Bethany

    I’ve made these three times now, and while delicious, I find they all kid of topple over and flay out when they puff up during baking. How did you keep them in need little stacks??

  61. Jessica

    I made these this morning following the recipe exactly, but after stirring in the milk and egg it was too dry to come together into a mass so I added a splash ( maybe 1tsp) more of cream and that did the trick. The humidity is very low right now so perhaps that was the issue. I did my rolling on lightly floured parchment since everything sticks to our counters. Baked for 16 minutes and they came out perfect and tender. So quick from start to finish and now the house smells like cinnamon! I’ll make these again next time I want cinnamon rolls or bread but don’t want to deal with the time those take to make.

  62. C Rex

    I made these. And since I’m at 6500 ft, they really puffed up, and then toppled over. Oopsie.

    I added a tiny bit more liquid, but next time I’ll cut the baking powder to 2 tsp instead of the full tablespoon.

    1. So did mine! And I’m at sea level. They also tasted quite a bit of baking powder… I’m thinking of adjusting to 2 tsp next time as well. Still SO delicious though.

  63. Katie

    I’ve made these twice now as a pumpkin version- I omit two tablespoons of butter and two tablespoons of milk and sub in 1/4 cup of pumpkin. It makes a softer scone but very tasty!

  64. These were delicious and as Deb said, not as sweet as you think. Living in the UK, half and half is hard to come by so I took a tip from a fellow commentor and mixed whole milk and a bit of greek yogurt and all turned out well.

    They were a bit wetter than I expected when I was mixing so I dusted it with a lot more flour to keep it malleable but otherwise definitely a repeat recipe!

  65. Erin

    These are so good! I’ve made them 3 times, twice with milk only and once with half and half, and for some reason just milk came out better. Also, forgot the sugar on top for the first, put it on for the second, and left it off for the 3rd and just did an egg white wash on top to give them some shine. Such a great recipe!

  66. Jules

    The scones were lovely and reminded me of a recipe my mom would make when I was a kid. She made a biscuit dough, rolled it into a large rectangle, combined butter, cinnamon and sugar and slathered that onto the dough. She then rolled the dough jelly roll style and cut them into rounds like a cinnamon roll. Baked them in a muffin tin and they were delicious! I’m sure she made them when my dad and I would beg her for cinnamon rolls and she didn’t have the time. Thanks for the stroll down memory lane and another winner recipe.