Cinnamon scones

Cinnamon scones

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 12
  • About This Recipe

    “I love these scones!! Great for breakfast or anytime ..”


  • 1cupsour cream
  • 1teaspoonbaking soda
  • 4cupsall-purpose flour
  • 1cupwhite sugar
  • 2teaspoonsbaking powder
  • 1/4 teaspooncream of tartar
  • 1teaspoonsalt
  • 1cupbutter
  • 1egg
  • 4teaspoonscinnamon
  • For dusting

  • sugar
  • cinnamon
  • Directions

  • Preheat oven to 350 F degrees.
  • Spray two baking sheets with non-stick cooking spray.
  • Combine sour cream and baking soda in a small bowl.
  • Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
  • Cut in butter until mixture resembles fine breadcrumbs.
  • Combine egg with sour cream mixture, add cinnamon.
  • Gently stir into flour mixture until moistened.
  • IMPORTANT: knead dough briefly, no more than 10 times.
  • Divide dough into two, place on baking sheet and pat into 3/4 inch thickness.
  • Cut each round into 6 wedge-shaped pieces.
  • Move scones so they are not touching (at least 3 inches), dust with sugar and cinnamon.
  • Bake 15-20 minutes or until golden brown.
  • Reviews

  • “Mmmmm…These were great!The only change I made is in stead of a cup of butter, I cut in 1/2 cup butter and added 1/2 cup apple sauce with the wet ingredients.”

  • “This is my favorite scone recipe of all time!
    A few suggestions:
    – If you use parchment paper under them, they will turn a nice, even, light brown
    – Mix the butter into the flour mixture with your fingers. It takes a little longer, but it’s worth it. I’ve tried using a pastry blender and a cuisinart, but neither method worked as well.
    – You can get terrific mini cinnamon chips year round at I got good results by mixing them into the flour/butter mixture before adding the sour cream.
    – I divided one batch into four 5″ circles and cut them into 6 wedges each. They took about 18-19 min.
    – I like to brush scones with cream or milk, and then sprinkle them with turbinado sugar before baking.On a whim I tried brushing them with coconut milk the last time, and it worked pretty well.
    – Don’t overcook them.They come out of the oven very soft, but they will firm up after they cool.Thank you Najwa for posting this recipe.”

  • “These scones were awesome!I used all 4 teaspoons of cinnamon ~ we are real cinnamon lovers.They were perfect!I made 16 scones right before bed and the next time I looked the kids had polished off 6 of them.The rest were gone at breakfast.We will definately be making these often. Thanks so much for sharing.”

  • “These were wonderful. I enjoyed that the recipe is so simple and easy to follow. The texture of the scones was perfect as was the flavor. Sometimes scones can be quite dry, but these were lovely. Great recipe! I will be making these again very soon.”

  • “Indeed a wonderful recipe.They are great — just a few secs in the microwave & with the leftover scones we had a great breakfast for days.It makes alot — even cutting each wedge in half (how I usually ate it after baking) was still a nice serving.”

  • “Great recipe.I got 16 scones altogether.My son had some of his friends drop in when they were baking and one of them thought it smelled like Apple Crisp.The cinnamon I guess.I only added 2 tsp of cinnamon instead of 4 and I really liked the taste.I got rave reviews from my son’s friends who demolished half of them.Next time I may just do as your other reviewer did and roll and cut out.I will be making again for sure.Thanks for the recipe.”

  • “These are incredible!!!I rolled them out and used a biscut cutter and got about 45 out of the recipe. They tasted so good and reminded me of an open air craft show that I go to every year.Great comfort food.”

  • “I add a little vanilla and mini chips and it has been a hit for my mother’s day brunch :)”

  • “I prefer sweeter scones, and with the cinnamon/sugar I was expecting this to be sweeter, but as is it tasted pretty bland.I added homemade clotted cream and fresh strawberries and it tasted like strawberry shortcake, so that was very good.This tastes like a cinnamon flavored shortcake (the best I can describe), but definitely needs to be paired with something to be good!”

  • “Our family’s favorite scone of all time! I love that they are made with sour cream as we don’t always have milk on hand, but we do keep cultured dairy such as sour cream and yogurt on hand for baking. GREAT recipe!!”

  • “These are delicous…kind of like a sweet cinnamon biscuit.Mine had to bake for 30 minutes though. And it seems like a lot of work for a cinnamon biscuit. My 4 young kids liked it for their afternoon treat.”

  • “Fabulous!I followed other reviews and used half butter and half applesauce because I didn’t have a whole cup of butter on hand.These are just excellent and I will make them often!I am so happy that you posted this, thank you.”

  • “one word.ADDICTING!or.. maybe.. “EVIL!”very good. yum.”

  • “Love this recipe. I make it several times a week.These scones make a nice breakfast or after dinner dessert.Delicious with a good cup of strong black coffee.I don’t cut them in triangles, I just use a big scoop and drop them on the cookie sheets.They maintain their form and bake beautifully.This is a winner.Thank you!”

  • “Really good scones. They’re kind of like Starbuck’s, but without the icing. Thanks!”

  • “I added walnuts with great success.They were awesome and enjoyed very much!”

  • “Tasty! These made a great breakfast (although next time I may reduce the sugar). Thanks for this recipe!”

  • “Perfect!Just what I was looking for!I followed the recipe exactly, but plan to add cinnamon chips next time as another reviewer did.I definitely recommend the hand mixing.It made it easier to blend all the ingredients together.Initially, I was concerned that the 4t of cinnamon called for would be too much, especially since I use a strong cinnamon for baking.But the flavor was wonderful!Just was this pregnant lady needed to quench her craving ;-)Thanks, Najwa!”

  • “This is probably my most favorite recipe ever! I adore the texture and that you really don’t need a topping to enjoy these. They keep fairly well, and also taste good cold. I’ve taken them to many events, and they are always loved. The recipe also seems pretty forgiving if things are done in the wrong order, as I’ve done when trying to hurry too much.–I decided to add a few tips since I’ve made these so many times over the past couple of years!The first thing to realize is that this recipe really calls for hand-mixing, so don’t be afraid to get your hands dirty at the beginning since you’ll be kneading anyway.You can use cold butter and the warmth from your hands softens it perfectly into the flour to get the perfect ‘breadcrumb texture.’You can then use a spoon to combine the sour cream mixture with the dry mixture until it is mostly combined, and then you’ll want to use your hands again to form the dough into a kneadable piece.This recipe makes rather large scones, but it works just as well to cut each wedge in half; just watch the cooking time.I usually make a double batch of these, and it does NOT fit into my large pyrex mixing bowl. I finally got ahold of a large stockpot last time I made these, and it was a godsend.Also, last time I made them I experimented with low-fat sour cream and 1/2 whole wheat flour. The scones seemed slightly dryer overall, and I ended up scorching the bottoms of one pan but that might have just been my inattentiveness.Next time, I will keep the whole wheat flour but go back to regular sour cream. The calorie difference is really negligible.”

  • “So so yummy, I had a hard time with the initial mixing as well, I ended up doing it with my hands, mixing and kneading all at once.”