Cinnamon Crunch Scones are that cozy, no-fuss treat I make every time life feels a bit—ugh, you know? There’s something about baking these that just flips my mood. Maybe it’s the warm cinnamon smell drifting out of the kitchen.
Maybe it’s because they’re so crazy simple, but still taste like you raided a fancy bakery. If you’ve been chasing that crunchy-on-the-outside, pillow-soft-inside magic, you’re in the right place. (I actually stumbled onto my favorite cinnamon recipe with this post called ‘Cinnamon Roll Cookies’.
If you want to keep the cinnamon train going, it’s a good one to check out.)
DOES THE TYPE OF FLOUR MATTER?
Honestly, yes, but you don’t need to overthink it. All-purpose flour is my go-to for these Cinnamon Crunch Scones. It gives them this nice balance, not too dense but not cake-like either. I tried using whole wheat once—good for your conscience, meh for your taste buds. Self-raising flour? It works if that’s all you’ve got, but then skip the extra baking powder or you’re risking a scone uprising in your oven.
Another little tidbit—don’t pack your flour down or spoon it all worried, just fluff it with a fork, scoop, and level with a not-too-serious hand. Keep it casual.I have a friend (yes, I have friends who bake) who swears by sifting but, honestly, I usually just toss it all in a bowl. No shame.
If you’re gluten-free, fine, use that 1-for-1 gluten-free blend—the texture’s different, but hey, you still get your cinnamon fix.
“These scones are PERFECT. I used store-brand flour and still raked in compliments. Not a single crumb left!”
– Lauren M., my neighbor who will walk over for a scone at 9:00am sharp.
Cinnamon Crunch Scones
MAKING CINNAMON CRUNCH SCONES
Okay, let’s get down to it. The heart of these Cinnamon Crunch Scones is that sweet, slightly crisp topping. Don’t skip it.
Start by mixing dry ingredients—flour, sugar, a generous heap of cinnamon (never skimpy), set those aside. Cube cold butter and toss it in. This part’s fun. Squish it with your fingers until it looks kind of like little pebbles. No pastry cutter? Use your hands.
Pour in cream (or cold milk if you absolutely have to—that’s the difference between “good” and “oh wow”), then gently bring everything together. Overmixing is the enemy. I mean it. Lumps are okay. We want lumps.
Here’s the wild card: that cinnamon crunch goes ON TOP before baking—just a basic crumble of sugar, cinnamon, melted butter, and a pinch of salt. No need to make it gorgeous. Rustic is the vibe.
After baking, they’ll be golden, with this shatteringly good cinnamon lid. Never lasts a full day in my house.
Cinnamon Crunch Scones
Why Do You Need To Freeze Scones
Okay, freezing them seems dramatic but it’s the trick for that bakery-style oomph. Pop your shaped scones in the freezer for at least fifteen minutes before they hit the oven. Killer move.
Why? Science. Or maybe just better texture.
Freezing helps them hold their shape, plus the cold butter creates those signature crumbly layers. Skipping this step? Expect a flatter, less exciting scone. Totally edible, but you’ll wonder what you missed.
Honestly, sometimes I freeze a double batch and just bake off a couple when I want ‘em fresh. Zero regrets.
Cinnamon Crunch Scones
How to Make Cinnamon Scones
Want the quick-and-dirty on making Cinnamon Crunch Scones? Here goes:
- Preheat oven to hot—think 400°F. Line your baking sheet.
- Mix flour, sugar, cinnamon, baking powder, and salt.
- Work in the COLD, cubed butter with hands or fork until the whole mix gets crumbly.
- Add cream (or milk) until the dough just comes together.
- Turn out, pat into a round disc about an inch thick. Cut into wedges, triangles (your choice), then put on the baking sheet.
- Make that cinnamon crunch topping—just stir together brown sugar, cinnamon, pinch of salt, melted butter. Sprinkle generously.
- Freeze for 15-20 minutes. Don’t skip.
- Bake for 18-22 minutes till golden and crunchy.
- Cool just till you don’t burn your tongue. Eat warm!
Cinnamon Crunch Scones
More Cinnamon Recipes You’ll Love
Can’t get enough cinnamon? Me neither. Here are a few more that keep showing up in my kitchen:
- Cinnamon Roll Cookies: basically tiny swirled happiness bites.
- Easy Cinnamon Sugar Toast: okay, this is barely a recipe but it hits every time.
- Baked Cinnamon Apple Chips: yeah, they make your whole house smell like autumn.
- Cinnamon-Spiced Granola: not just for breakfast, trust me.
Cinnamon Crunch Scones
If you want to get creative, swap the cinnamon for cardamom or ginger once in a while, but honestly, nothing replaces that classic cinnamon crunch.
So, next lazy Sunday (or Tuesday night because, why not?) try whipping up these Cinnamon Crunch Scones. If you want another spin on this recipe, or like to see cool variations, check out Cinnamon Crunch Scones • The Fresh Cooky, which is packed with tips and fun twists. I could ramble about scones forever, but, really, let’s just go bake some already.
Cinnamon Crunch Scones
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These cozy Cinnamon Crunch Scones are a simple, delicious treat with a crunchy topping and a soft, fluffy inside.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup heavy cream (or milk)
- 1/4 cup brown sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
- 2 tablespoons melted butter (for topping)
- Pinch of salt (for topping)
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Mix together flour, sugar, cinnamon, baking powder, and salt in a bowl.
- Work in the cold, cubed butter until the mixture becomes crumbly.
- Add cream or milk until the dough just comes together.
- Turn the dough out, pat into a round disc about an inch thick, and cut into wedges or triangles.
- Mix together the brown sugar, cinnamon, pinch of salt, and melted butter for the topping; sprinkle generously over the scones.
- Freeze the shaped scones for 15-20 minutes.
- Bake for 18-22 minutes until golden and crunchy.
- Cool slightly and enjoy warm!
Notes
Freezing the scones before baking helps maintain their shape and creates a better texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg