Triple Cinnamon Scones

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Yield: 12 to 54 scones, depending on size

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With cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon-sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true.

Triple Cinnamon Scones

star rating (45) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 54 scones, depending on size
Published: 04/19/2010



  • 3/4 cup half and half or evaporated milk
  • 1 cup cinnamon Flav-R-Bites or cinnamon chips
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup cold butter, cut into pats
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract


  • 3/4 cup Baker's Cinnamon Filling*
  • 3 tablespoons water
  • *Or substitute 3/4 cup brown sugar and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.


  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons water

Tips from our bakers

  • Want to substitute cinnamon chips for the Cinnamon Flav-R-Bites? Don't soak the chips; and reduce the half & half or milk to 1/2 to 2/3 cup, starting with 1/2 cup, and adding more if the dough seems too dry.
  • For a thicker, spreadable icing, mix together 3 cups confectioners' sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.


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1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.

2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You'll now have a rectangle that's stretched to about 4" x 12". Gently pat/roll it to lengthen it into a 3" x 18" rectangle; it'll be between 3/4" and 1" thick.

8) Cut the rectangle into six 3" squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you'll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1" between them. For softer scones, separate the scones just enough to break contact between them.

9) You may also choose to make scone strips, or tiny squares. Cut each 3" square into three 1" x 3" rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2" between them. Or cut each 3" square into nine 1" squares, to make 54 bite-sized mini scones.

10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11) Bake the scones for 16 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Yield: one dozen triangles, 5" x 3"; 2 dozen triangles, 2 1/2" x 3"; 18 strips, 4" x 1 1/2"; or 54 mini (1 1/2") squares.


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  • star rating 01/20/2015
  • dandelion9999 from KAF Community
  • These are just outrageously delicious. I've made HUGE ones in my scone pan (I try not to think about the calorie count). My teenaged daughter has made them before by herself to take to school, so it's not a difficult recipe. I keep the cinnamon bits and the baker's filling always on hand for when we get a craving. Recommended to me by another baker!
  • star rating 11/10/2013
  • Clyde from Leonardtown, Md
  • Extremely tasty recipe. We have a family of five. These were gone within 24 hours. The glaze was actually not necessary. We glazed three of them but found them too sweet for all but our youngest children. I did find I had to cook them longer than advertised (~5 minutes) but that's likely a function of the thickness. I've always found it advantageous to freeze the butter beforehand and use a coarse grater instead of chipping it. I used the cinnamon chips and they were excellent. I'm planning on making them without the filling and seeing if they are still good scones. Will probably put a sprinkling of cinnamon and sugar on top if so. Excellent recipe. Look no further for a holiday treat.
  • star rating 08/31/2013
  • Teri Lanciault from Guilford NY
  • I am about to make these for my friend's birthday. The first time I made these, she was visiting and loved them so much that I know make them as her gift. A gift she just adores!! Everyone who tries them, RAVES!! Easy and delicious!
  • star rating 04/08/2013
  • m from Marcellus
  • "Best Thing I've Ever Eaten!" I had two people, on separate occasions, make this remark. The cinnamon glaze puts them over the top. My son had one with out glaze (it was good) and one with glaze (it was fan-damn-tastic).
  • star rating 03/01/2013
  • scubajags from KAF Community
  • Love, Love, Love these! Followed the recipe but added a couple of teaspoons of cinnamon to the batter!!! Now that's what I call Cinnamon! These freeze very well. I wrap individual scones in plastic wrap and then put them in freezer bags. Just take one out and pop in the microwave for about a minute and it's just like they came out of the oven.
  • star rating 12/31/2012
  • Alicia from ut
  • We made this today - My kids loved them. I used the substitute filling, and just like the previous comment, it oozed all over my pan. Other than that, great tasting scones!
  • star rating 12/28/2012
  • Stacey from Fort Lauderdale, FL
  • Made these with substitute filling and they oozed all over the pan. Saved half and baked them from frozen and they oozed too. I'm going to try with recommended filling next time. They're delicious. Family loved them. Any suggestions for the substitute filling?
  • star rating 12/28/2012
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  • star rating 12/18/2012
  • chuns001 from KAF Community
  • These scones are amazing!!!! I cut them in strips and yes they oozed a bit, but the taste was off the charts. They were so tender and moist. I will make them again but I must give most of them away as if I make them too often and eat them myself I wouldn't be able to get out of the door. I may try to add some nuts next time. I was wondering if any one has done this? Can you freeze them after they are formed and bake them at a later date? I am giving baked goods and home made brittle and pralines for Chrismas presents.
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