Cinnamon Sugar Scones

For my first post, I decided to use a recipe I make all the time, a very delicious diet staple. This is somewhat odd because growing up, I never liked scones. They were always hard and dry and far too crumbly to be able to eat properly.

Then I went on exchange to Scotland and was opened to the wonderful world of properly prepared scones. Light, moist, delicious scones.

Also castles. Castles are awesome.

Although I probably sampled two dozen flavors, I usually liked the simple flavors best. So when I was perusing the fabulous blog of Baked Perfection and found these cinnamon sugar scones, I knew they’d be perfect. I almost never make a recipe immediately after reading it because I’m usually missing at least one ingredient, but with these I had them all on hand already. These scones contain only common ingredients (unless for some reason you don’t always have heavy cream on hand…), and are incredibly easy, fast, and delicious.

Assuming you have everything, you can be eating these, in all their cinnamon sugar glory, in a mere half hour. The original recipe includes a drizzled glaze, which I use when I want a sweeter treat, but they are also excellent plain, or spread with melted butter and sprinkled with cinnamon and sugar.

Below is the recipe with basically no modifications because I think it’s perfect as is. Enjoy!

Miniature Cinnamon Sugar Scones

Recipe adapted from Baked Perfection 


2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon

1 1/4 cups whipping cream (heavy cream)


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or silicon mats.
  2. Whisk together flour, sugar, baking powder, salt, and cinnamon until completely combined.
  3. Pour in whipping cream. Mix or knead by hand, just until combined. Mix will be sticky.
  4. Flour surface. With floured hands, divide dough into two sections and pat into two rounds, each approximately four inches.
  5. Cut each round into 8ths and place on prepared baking sheet sheet.
  6. Bake 9 to 11 minutes. Let cool at least five minutes, then glaze, butter, or enjoy plain.

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