Triple Cinnamon Scones


I’ve been dreaming about these scones for weeks. I’ve been obsessed with everything cinnamon lately (and always really,) so it’s no surprise that back when I was at Blog & Bake, this was the flavor combination I chose when we had a chance to make our own scones. They had the most delicious (and cute,) cinnamon chips as a mix-in option so I knew right away I wanted to toss those into the great base recipe they gave us. (Hershey’s makes cinnamon chips as well!)


In our scones lesson, we learned that you can make scones two different ways- cakey or flakey. How do you prefer them? I am flakey all the way. I like them to be almost biscuit-like, not too sweet, but super tender. The difference comes from how you break down the butter, smaller bits = more cakey- larger pieces = flakey! In my mind- these are the perfect texture for scones- melting in your mouth with cinnamon bursts and a sweet cinnamon-y glaze on top.


*Another great thing about this recipe is that it’s just as delicious with whole wheat flour as it is with all-purpose. (I used white flour in this version, but like it both ways.) Though baked goods with whole wheat flour are stereotypically more dry and tough- you’d be surprised how tender and flakey these are with either type of flour!

Is it really Memorial Day weekend already? Does anyone else feel like this year has just flown by so far? I can’t believe it’s almost halfway done…I have big baking plans over the weekend and that’s about it. Have a wonderful long weekend everyone! xoxo

Triple Cinnamon Scones

Triple Cinnamon Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 2 cups or 8 oz flour, (whole wheat or all-purpose)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick of unsalted butter, chilled and cut into chunks
  • 1/2 cup cinnamon chips
  • 1 egg, separated
  • 3/4 cup buttermilk, 6 oz

For the glaze:

  • 1/4 cup powdered sugar, more if needed
  • 1/2 teaspoon cinnamon
  • 1-3 teaspoons of milk


  1. Preheat oven to 375 F.
  2. Combine flour, sugar, baking powder, cinnamon, baking soda, and salt in large bowl.
  3. Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of currants. (Smaller if you want "cakey" scones)
  4. Whisk the buttermilk and egg yolk together and gradually add it to the flour mixture. (You may not need all of it if you use white flour.)
  5. Transfer the dough to a floured surface and knead it slightly until it comes together in a ball.
  6. Flatten the dough into a 7-inch disk and cut it into wedges. Transfer wedges to a parchment-lined baking sheet and brush with egg white.
  7. Bake for 18-25 minutes or until slightly golden. Cool on a wire rack.

For the glaze

  1. Combine the powdered sugar and cinnamon in a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze is your desired consistency. Drizzle over cooled scones.


Recipe from King Arthur Flour

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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    1. steph…
      I must agree with you.
      Cinnamon Scones with Chia Tea.
      You have me drooling…
      And would be especially good as we are having a blizzard here.
      Most of town is shut down.

  1. Look so good.. thank you for the info on flakey vs. cakey. I love when I learn something new! One question – is the buttermilk that you use low-fat or high-fat. I always thought it was only a low-fat product, but I recently discovered 10% butterfat buttermilk and it has me wondering about all recipes now.

    1. Hey Carolyn! I always find “light” buttermilk in my grocery store- that being said- I think that a higher fat buttermilk would be fine- the scones would just be richer :)

  2. They look really good! Also, thanks a lot for the little tip about how to cut the butter to make flacky or cakey scones…I’m much a flacky person and can’t wait to try out this recipe!

    xo, Elisa

  3. love the idea of this recipe, but I have a hard enough time finding some of the ingredients here in Canada, especially the cinnamon chips (phoned Hershey Canada, they definitely do not stock them) – any suggestions for substitute, or a weight quantity, should I make my own cinnamon chips?

    1. Hey Danielle! Can you order the King Arthur Flour ones and ship them to you in Canada? Otherwise- you could use butterscotch chips, white chocolate or any other dried fruit mix-in you like. (Or just leave them out and add more cinnamon to the actual scone.)

      1. Thanks Audra!! I’m going to try them with butterscotch this weekend (and a warm caramel glaze) until some friends of mine head to the US, and hopefully snag me a few bags of the cinnamon chips. =)

  4. I agree, flaky all the way!! And yes, I am so with you-this year has totally flown by! I did a 27 before 28 with a list of things I’m supposed to accomplish this year, and I haven’t even done half! Have a good weekend! My work doesn’t have holidays (don’t ask).

  5. These look yummy – I can imagine how wonderful they smelled baking in your kitchen!

  6. These were so delicious when you made them in Vermont. Love that you added the cinnamon glaze! Such a nice touch and I’m sure it elevated these to a whole new cinnamon-y level. Yum!!

  7. I was going to post some cinnamon scones this week but yours look ten times better! The glaze.. Oh, the glaze. Can I inject it into my veins? Is that safe? Eh, I don’t care.

    They look amazing and I’m a cinnamon nut so this will definitely get made next time I make scones. I think I have a bag of cinnamon chips still in my pantry if I haven’t snacked them out of existence.

  8. Cinnamon scones are my favorite flavor! Thank you, Audra, for the tip on butter making the difference between cakey and flakey! I have always preferred flakey and didn’t know how to accomplish it consistently. Do these stay good for a few days or they just best the day baked? (I could always freeze extras.)

    1. Hey Wendy- mine didn’t last 24 hours but I think they would freeze Ok! I always find that scones are best fresh though- let me know if you try freezing them!

  9. I printed this recipe the day you posted it and only just now got around to making the scones. They’ve got about 6 minutes left, and my kitchen (my whole house, actually!) smells HEAVENLY! I followed the recipe exactly (I prefer flaky scones) and used Hershey’s cinnamon chips. The only thing I wasn’t sure of was when to add the chips. I added them after I’d mixed the butter and flour, but before I poured in the buttermilk/yolk mixture. This is my first attempt at making scones, so we’ll see if they turn out! :)

    1. PS- Sorry I wasn’t clear about when to add the chips- I will fix the instructions- but it sounds like you did perfectly.

  10. Made the dough last night, prepped to bake this morning so we have freshly baked scones for a lemonade stand my daughter and her friends are having at a garage sale today. Tested our efforts – and very delicious!


  12. Great recipe! My boyfriend loves scones and these were greatly loved. I love your creativity in using the cinnamon in three different ways :)

  13. eating these as i type. they are so tasty! i don’t even really care for scones but, if this is what they’re supposed to taste like, i tasted some bad ones in the past. this is now a breakfast staple.
    thank u :)

  14. I have a question. The recipe calls for “2cups 8oz flour”. A cup is 8 ounces. Do you mean 3 cups of flour?

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