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Freshly baked Cinnamon Scones on a cooling rack
Soft and buttery cinnamon scones

Classic Cinnamon Scones

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
A technically perfect scone relies on preventing gluten development. By keeping the fats solid until they hit the oven heat, we create steam pockets that physically lift the dough. This recipe uses a high hydration ratio and minimal handling to ensure the result is flaky and tender, rather than tough and bread-like.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine British / American

Ingredients

Equipment Needed

  • Pastry Cutter: Keeps hands off the butter so it stays cold.
  • Baking Sheet: Line with parchment.

Allergen Information

⚠️ Gluten (Wheat)
⚠️ Dairy
⚠️ Egg

Instructions

1 ✓

Combine dry ingredients. Cut the cold butter into the flour using a pastry cutter or fingers until the mixture resembles coarse meal with pea-sized lumps.

Tip: Temperature control is key: if the butter melts before baking, you lose the flaky layers. Keep ingredients cold.
2 ✓

Whisk wet ingredients separate, then fold into the dry mix. Stop immediately when no dry flour remains.

Tip: Overmixing activates gluten, creating a tough, rubbery scone. The dough should look shaggy and unrefined.
3 ✓

Form a 1-inch thick disc, cut into wedges, and bake at 400°F (200°C) for 15 minutes.

Tip: Arranging scones so they barely touch on the tray forces them to rise upwards (taller scones) rather than spreading outwards.

Recipe FAQ

Dry scones?
Overbaked or overmixed. Handle dough gently.
Rise?
Ensure baking powder is fresh. Don't twist the cutter.
Freezing?
Freeze raw dough wedges. Bake from frozen +2 mins.

Ingredients

  • 2 cups All-Purpose Flour
  • 6 tbsp Cold Unsalted Butter (cubed)
  • 0.5 cup Whole Milk (or Heavy Cream for richness)
  • 1 large Egg
  • 1/3 cup Sugar
  • 2.5 tsp Baking Powder
  • 1.5 tsp Ground Cinnamon
  • 0.5 tsp Salt