Cinnamon Scones
These cinnamon scones are tender and flaky, packed with oats and cozy spice. This recipe uses my favorite fall flavor shortcut: cinnamon vanilla coffee creamer!
Servings: 8 servings
Equipment
Ingredients
For The Scones
- 2½ cups all-purpose flour
- ⅓ cup rolled oats
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold butter cut in pieces
- ½ cup cinnamon vanilla coffee creamer or regular heavy cream
- ½ cup nonfat plain yogurt
- 1 teaspoon pure vanilla extract
For The Glaze
- 1 cup powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- pinch of nutmeg
- 2 tablespoons cinnamon vanilla coffee creamer or your favorite creamer
Instructions
For The Scones
- Prep. Preheat oven to 425˚F. Line a baking sheet with parchment paper or Silpat and set aside.
- Mix the dry ingredients. In a large mixing bowl combine flour, oats, sugar, baking powder, cinnamon, and salt; whisk until completely incorporated.
- Cut in the butter. Rub the butter into the dry ingredients with your fingers, or with a pastry cutter. Rub until the mixture resembles fine crumbs.
- Add the wet ingredients. Make a well in the center and pour in the creamer, yogurt, and vanilla. Using a wooden spoon, combine all the ingredients just until the dough comes together.
- Knead the dough. Transfer the dough onto a lightly floured surface; flour your hands and knead the dough five times.
- Shape the scones. Shape the dough into a disk and cut it into 8 wedges. Transfer all the wedges to the baking sheet, leaving about 1-inch space between each scone.
- Bake. Bake the scones for 15 to 18 minutes, or until golden brown. Remove from oven and let cool for 2 minutes, and then transfer the scones to a wire rack.
For The Glaze
- Make the glaze. Meanwhile, in a small mixing bowl, combine the powdered sugar, cinnamon, cloves, nutmeg, and creamer; whisk until smooth. If the glaze is too thick, add more milk; if the glaze is too thin, add more powdered sugar until you reach the desired consistency.
- Drizzle over the scones. Spoon and spread the glaze over each scone. Allow the glaze to set before serving.
Notes
- Change up the creamer. I used a cinnamon-flavored creamer for this recipe, but feel free to use any flavored (or unflavored) creamer you want. Pumpkin pie spice creamer is another favorite!
- Use chilled ingredients. Ensure your heavy cream and any butter or fats you use are cold. This helps achieve a flakier texture in the scone.
- Don't overmix. When combining the wet and dry ingredients, stir just until they come together to avoid overworking the dough and ending up with tough scones.
- Watch the bake. Be attentive to the baking time. These cinnamon scones might need a few more minutes than regular scones, but you also don't want them to dry out. They should be moist inside, but not wet or doughy.
- How to store: Store the scones in an airtight container and enjoy them within a few days for the best freshness. If storing longer, consider freezing and reheating when ready to enjoy.
Nutrition
Serving: 1scone | Calories: 341kcal | Carbohydrates: 62.6g | Protein: 5.2g | Fat: 9.5g | Saturated Fat: 5.7g | Cholesterol: 19.9mg | Sodium: 21.1mg | Fiber: 1.8g | Sugar: 31.6g
