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Glazed Cinnamon Scones Recipe

These Cinnamon Glazed Scones will be the BEST you've ever tasted -- flaky, soft and beautifully delicious!

When Angela from The Coupon Project emailed me the link to her , I immediately knew I wanted to try it! And I knew it would be the perfect addition to our Christmas Brunch.

While Kaitlynn and Silas were taking their afternoon naps, Kathrynne and I had fun whipping these up. She’s getting old enough to really be a help in the kitchen and it’s fun to have her work alongside me — and end up actually getting more done, than just having extra messes to clean up! 🙂

After mixing up the scone ingredients (see below), roll these out to about half an inch thick and eight inches in circumference. There’s no need to do it perfect; I believe the beauty of homemade scones is that each one has a little bit of personality!

Put onto a greased baking sheet. Or, get smarter than me and roll it out on the greased baking sheet so you don’t have to mess with the transfer! Slice like a pizza into eight pieces (or more, if you prefer smaller scones).

Brush with beaten egg whites, sprinkle with cinnamon and turbinado and bake.

Once baked, drizzle with the glaze and serve. These are one of the best scones I’ve ever tasted — flaky, soft and beautifully delicious!

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105 Comments

  • Maile says:

    Looks amazing!! …and fun! 🙂 I gotta try this one, thank you!!!

  • Kathy B says:

    Thank You. I was hoping you posted this recipe because I can’t wait to try it. 🙂

  • Joy says:

    Yummy! Those look beyond good. I’ll be making them soon. 🙂

  • says:

    these look really easy, yummy, and pretty!

  • Jenni says:

    I may have to try this recipe this weekend – my husband would love it, and I like that it uses buttermilk instead of cream. Buttermilk is something I tend to have on hand these days, and much lower in fat than cream :).

  • Angie says:

    Is the crumb topping correct? the picture looks like more than 1 1/2 teaspoon of sugar and cinnamon. Thanks!

    • keli says:

      @Angie, I was wonderng the same… maybe it’s 1 1/2 teaspoon per scone?

      • Lori F. says:

        @keli,
        I searched all the way back to the original recipe that came from a recipe forum and the correct measurements are 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon. Of course, you can always mix these to taste since they comprise the topping and the recipe is not dependant on these ingredients to be successful.
        I will probably add more cinnamon since I really enjoy the flavor.

    • says:

      @Angie, I actually didn’t measure the topping ingredients when I made these (yes, I’m a “dump” cook!), but I meant to put Tablespoon instead of teaspoon for the sugar. You can tweak the topping and glaze to your liking, though.

      • Danielle says:

        I didn’t even pay attention to the crumb topping directions because I keep cinnamon-sugar mixed up in a shaker for handy use on toast. I just kept shaking ’til it looked about right! The kids liked making these for our afternoon snack, but then they didn’t have much appetite for their dinner tonight…oops!

  • says:

    YUM! My kids love anything cinnamon/sugar. I can’t wait to try these. If you want another yummy cinnamon/sugar recipe, I just posted one at my site over Christmas for Cinnamon/Sugar Pretzels. It’s You might like that, too.

  • Kristin says:

    I can’t wait to make these! They look so good. One question though… does the milk/lemon juice trick work for buttermilk in other recipes?

  • Emma K says:

    Glad you said what turbinado was, I didn’t have any idea 🙂

    This is a perfect recipe to experiment with…I am hosting a bridal tea shower and need to experiment with recipes to serve.

  • says:

    We were WAITING for this recipe!
    Perfect weekend breakfast, with coffee of course 😉

  • charity crawford says:

    Thank you so much for this recipe…Been waiting for you to post it…Gonna try to make these soon. My kids would love them and so would I.

  • Tracey says:

    Looks yummy! I’ll have to make these with my 3y.o. son this afternoon!

  • Ginny says:

    I’m also wondering if the measurements for the topping are correct.

  • lise says:

    Thank you so much! I can’t wait to make these for our family! If I have time today, I might give em a whirl!

  • Alison Armstrong says:

    how much salt?

  • Lee says:

    The recipe says mix salt, but the ingredient list doesn’t have salt? Is it missing?

  • Colleen says:

    Here’s a tip for forming the scones, if you don’t feel like pulling out the rolling pin. Dust an 8” or 9″ cake pan/pie plate generously with flour and press the dough into it to form a round. Then, tip it back out onto your baking sheet/cutting surface and cut into pieces. You get a better shape than you would with a rolling pin and the right thickness too! You can brush off any excess flour before you add the toppings.

  • Darcy says:

    So if there’s milk in the glaze, should I refrigerate or freeze the leftovers instead of just putting them into an airtight container like I do with s/biscuits, etc?

    • Rachel says:

      @Darcy, I would just for the fact of they will dry out really fast because there’s no preservative in them to keep them moist. The most that I leave homemade breads/muffins in the fridge is a day because they dry out so fast. They’ll taste more moist if you just freeze them and thaw for a bit and warm up in the microwave when you want to eat them. These look like you could individually wrap them and freeze for individual servings later!

  • Mary says:

    These look wonderful! Thanks for sharing the recipe. I think I’ll give these a try this weekend. Love the picture of your little helper, too!

  • says:

    Looks yummy. Some baked cinnamon apples on top would go great with these. Thanks 🙂

  • says:

    Oh wow, those look yummy, Crystal! Thanks for sharing!

    I don’t think I have ever had a scone before, but these look delicious so I think I am going to give them a try.

  • Alison Armstrong says:

    made them today’s dessert. Thank you for the recipe. They were very easy and very yummy

  • amanda says:

    I must say that Katilynn is so cute and seems so proud to be helping you in the kitchen. My 3.5 year old is still in the easily frustrated/mess phase and my youngest is Silas’s age. I think that I’ll make these after they go to bed! I look forward to having such cute helpers in coming years.

  • says:

    Thanks Crystal! I have been waiting for this recipe all week since you mentioned it.

  • Rebekah says:

    Do you use turbinado in everything, in place of regular white sugar? I’ve been thinking about switching over, but sweet tea is a staple in our house, and I’m unsure of how it will taste with turbinado. Also, do you use the same measurements as regular sugar in any recipe??
    Oh, and thanks for sharing this recipe!! It looks so yummy!! I can’t wait to try it!

    • Amanda says:

      @Rebekah, I don’t use turbinado very often, but I do use organic sugar. Organic sugar is also called evaporated cane juice. It is much less processed than white sugar and it tastes better (in my opinion) than turbinado. Best of all, it’s great in sweet tea!

  • Michelle Kenworthy says:

    these look yummy and sooo easy! Thanks for sharing.

  • Kim says:

    here is another cinnamon scone recipe that’s outta this world!

  • Marion says:

    We are trying to take all white sugar out of our diet this year. I have used organic sugar, honey and maple syrup to sweeten things but I would like to try using turbinado but I have no idea what a good price per pound is? Does anyone know? I just checked amazon and I can get organic for around $2 a lb. That seems high but I have no idea??

  • says:

    That look so good! I think I’m going to attempt to make a gluten free version of it.

  • lisa says:

    Okay, just ate my piece. And it was every bit as delicious as it looks. Recipe was easy enough for my daughter to make. Thank you so much!!!!!!

  • jackie says:

    these look so yummy! I can’t wait to make them but will add some cinnamon chips. They can sometime be hard to find but I make a cinnamon chip with them and they are sooooooo good!

  • says:

    Oh. My. Word. Those look sooooooo good! I can’t wait to try them!

  • Jen S. says:

    Yum! I served these tonight for dinner with veggie omelettes…delicious! 🙂

  • Kim says:

    I made a gluten-free version of this and it was DELICIOUS! My family and I ate it all in one sitting. Thanks for sharing this recipe!

    • Marisa says:

      @Kim,
      What substitutions did you make? My son was just diagnosed as gluten intollerant and I’m just learning the substitutions.
      Thanks!

      • MK says:

        @Marisa, I made a gluten free version tonight. Instead of the 2 cups of flour I used 1 and1/4 cup rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch and 1 tsp xantham gum. It turned out pretty good.

      • Kim says:

        @Marisa, for my GF version, I used 2 cups Bob’s Red Mill GF all purpose baking flour and 1 tsp xantham gum. 🙂

  • jan says:

    Are you just celebrating Christmas now?

  • Sarah says:

    Made these tonight to take to work … they came out great, the kitchen smells good. Will def. make these again!

  • says:

    Crystal,
    Love that you’re posting recipes!!!! Do it more often. I know that one of your goals is more scratch baking. So please post them as well as pictures! I love to bake! Thanks for being awesome. 🙂

  • says:

    These look delicious! My son loves to help me in the kitchen too, and I’m always looking for recipes that aren’t overwhelming for him to help me prepare. This may be a fun project one day very soon.

  • Debbi says:

    My scones just came out of the oven! Thanks for this easy recipe. My house smells delish on this snowy day. Can’t wait to eat them 🙂

  • says:

    I just made these for a get together tomorrow. Mine didn’t turn out as pretty.. but I think I need to make more! They will go all too fast.. yummy and super easy! Thanks Crystal!

  • says:

    I knew I had to make these after you posted this!! They are so good, its ridiculous how good they are!! (I hope they’ll be in heaven at our feast 😉

    Thank you sooo much for the recipe!!

  • says:

    Omg these are so good! I saw the recipe last night and we made some today 🙂 They’re amazing!! We replaced the vanilla with almond extract and put slivered almonds on top – even better!! Thanks so much for sharing!

  • says:

    I made these today! Thanks for the recipe. They are delicious! I blogged about my experience too. Check it out here

  • says:

    All l can say is YUMMY, thank u for posting

  • Reinee Goetsch says:

    I made these today-was so excited to use my new mixer I got for Christmas. I had never had a scone before-I think I must just not like scones, because I hated them and threw them all away. Since everyone on here is saying how fabulous they are, and I’m sure I made them correctly, I think that scones just aren’t my think. I don’t think I did anything wrong, but I am a very picky eater and thought these would taste sweeter or something. The scone itself didn’t seem to have much taste at all-is that how scones taste? Since I have never had one before, I really don’t know! I was very careful to follow the directions and the dough turned out perfect, so I don’t think that was the problem. Even though i didn’t like them and I threw them out, my house smelled great and at least I had fun playing with my mixer!

    • says:

      Using a mixer to make them might be what ruined them. Scones typically work best when mixed by hand, as, in most cases, they won’t be flaky and fluffy otherwise.

      Also, if you were expecting a really sweet treat, scones aren’t it. They are more like a “glorified” biscuit and really delicious (in my opinion!) with tea and clotted cream or lemon curd. 🙂

      Not everyone likes scones, though, so don’t feel badly if they are not your thing. But I’m sorry you had to waste some perfectly good ingredients to discover that. 🙁

      • says:

        @Crystal, I figured out how to use my mixer to make beautiful, flaky pie crusts, biscuits, etc. I just use butter straight out of the frig (NOT softened) then slice in into approximately Tbs. size pieces. Drop into mixer and whirl until just combined.

        Using hard butter keeps the mixer from over-mixing it. It is so quick & easy, and I don’t have to fool around with the pastry cutter & knife . . .

        With pie crusts, I like to chill the dough in the frig for 10 minutes or so, before rolling, that helps to keep the dough firmer & less apt to tear while putting it in the pan.

        My five year old son & I made the scones this afternoon! They smell great! Though they are a good bit flatter n wider than yours thanks to a zealous little man with a rolling pin in his hand!

  • beth says:

    Do you know where I can find a printable version of this recipe?

  • says:

    LOVE the cute recipe format with the print button…. looks awesome!

    • says:

      Joy from FiveJs.com was the brains behind that one. We’re updating all past recipes to include it and all future recipes will have it, as well!

  • Renee says:

    I just made these with my daughter today! They are absolutely delicious!! Thanks so much for posting the recipe!

  • Vicki says:

    I just made these and OH WOW these are good. All my husband could say was Mmmmmmmmmmmmm. :O)

  • desiree says:

    Just made these this morning. Delicious! Best scones I’ve had. I used a hand mixers and used butter right out of the fridge and it turned out perfect. Also I added cinnamon to the glaze which was nice,and I also piped the icing out of a plastic baggy and it made it much less messy. Thanks so much for sharing this recipe.

  • says:

    First of all, I recently found your blog and just love it!

    Then, I saw this recipe and thought we would give it a try. Delicious! And 5 out of 5 family members want me to make it again!

  • A.S. says:

    I read this recipe a few days ago and thought that it would be perfect for a family brunch that we held this morning. My husband ended up making them, as I was preparing other items, and they came out perfectly. My husband is not a recipe deviator, so he followed every step to the letter. I wish that we had made two batches, as the first was one gone almost immediately. Because I love walnuts/pecans on everything, I sprinked some on my portion. Thanks for a fantastic recipe – it’s a keeper.

  • amanda says:

    Is it just regular flour that’s used….not self rising????????

  • Amy says:

    Thank you so much for this recipe. I made these today and they were awesome! I replaced the vanilla extract with almond

  • Brooke says:

    Thank you so much for posting this recipe! I just made them and they’re fantastic! Even my husband likes them (which is saying a lot, lol)!!! Thanks again!

  • Leslie says:

    We tried this one last weekend – Delicious!! Thanks for the recipe!

  • says:

    I saw that someone had mentioned the self rising.
    Using the baking powder and baking soda does the job of rising the scones and I have used very cold butter, but when mixing, put the ingredients together right away, the cold butter gives it that light flaky texture.

  • Jann says:

    Just made a double batch…fabulous.. So light and buttery, has that sweet salty taste I love!

  • Kristy says:

    Can these be made the night before? If so, what is the best way to store them?

    • Barry says:

      I doubt they would hold up overnight. My experience with a variety of scones is that they dry out by the next morning but guess you could give it a try.

  • Robin says:

    This recipe is wonderful! I don’t bake scones very often, but I will definitely make these again. The cinnamon and honey combination are delicious! Thanks so much!

  • Lisa says:

    Converted this to a gluten free version this morning for Valentine’s Day and it turned out beautifully! I used a mixture of Pamela’s GF bread mix and Kratzen AP gluten free flour blend (1 cup each). I also added vanilla to the batter and cinnamon chips to the flour and put more cinnamon and sugar on the top instead of the glaze – family preference, we love cinnamon! The GF version did take a little longer to bake in my oven – more like 17 min. But they were perfect! Thank you for providing such a great recipe!

  • Martha says:

    Is it possible to substitute gluten free flour for the unbleached or whole wheat flour?

  • Jann says:

    I absolutely love these… So light and buttery… This is my go to scone recipe!!!! ?

  • Donna says:

    Good day, looks amazing. When I want smaller scones, I just make my dough into 2 balls and flatten as usual. It makes scones that a child can eat easily.

  • Funnyface says:

    I just made these and they turned out superb. Just the right texture and perfect sweetness. I will be making again. My daughter’s face said it all when she took a bite. Great recipe

  • Gwen says:

    I made these scones this morning and they were amazing! I substituted leftover evaporated milk for buttermilk and added lots of cinnamon to the scones and glaze and they turned out very yummy. 🙂

  • nette says:

    I made these and am making them again!! Best scones I ever made! I used half butter and half coconut oil(not melted) and they were just delish!! Thank you for sharing with us!!

  • Eddie says:

    Good recipe just made it yummy

  • Vicki says:

    My little one loves Buckey’s scones..we always buy in quantity when we drive by. His only issue is the fruit..he picks it out! Found this recipe..thought I would give it a try. I have made it twice now..he loves them!!!!
    Thank you!

  • Deanna says:

    Made these this afternoon between a chocolate cake and a batch of s. They turned out perfect, my 10 yr old said it was the best thing I have made. I used a 10 inch spring form pan bottom as my sheet. Perfect ! Thank you for sharing.

  • Rachel Hopple says:

    These were absolutely awesome….making them for the 2nd time, adding choc. chips. I didn’t put the glaze on at the end, and they were sweet enough…and delicious; perfect texture and taste! Thank you! This will be my new go-to scone recipe!

  • heather says:

    delicious! and so glad they give the sour milk option when baking (since i hardly ever buy buttermilk!). We bake almost all of our own goodies due to nut allergies and this is a keeper! i may add raisins or cranberries and orange juice to try some other varieties! thanks!!

  • Lisa Broom says:

    I wanted to like these – tasted great like everyone else said – soft and buttery. But they left an awful after taste of baking powder! I only used the 2 teaspoons so not sure why this happened. I don’t know if I should give it another try and see what happens!

    • Crissy says:

      @Lisa, I make a lot of scones and always use that amount of baking powder, you can’t taste it. Did you perhaps use baking soda instead? These turned out absolutely amazing for me with sugar instead of honey.

  • Cathy says:

    These did come our perfect, but i like my scones a little bit sweeter. Im a sugar freak. Lol

  • Linda says:

    Can the dough be made the day before & rolled & cut, then refrigerated till the next morning?

  • Trudy says:

    Fabulous and easy! I’m not a scone fan but that’s evidently because I’ve never had them hot and fresh. OMG, do yourself a favor and make these! Recipe must be very forgiving because, after not incorporating the butter til the very end (I forgot), they turned out beautiful and delicious.

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