Cinnamon Swirl Scones. Ugh, right? Sometimes my mornings just don’t get off the ground unless I’ve got something extra tasty next to my coffee. You know what I’m talking about. Store-bought pastries? Eh, kinda disappointing. Always feels like a gamble.
So if you’re like me and you want a breakfast treat that’s actually worth the calories, making these at home changes everything. I’m not even kidding—my family begs for these every Saturday, and I wish I was exaggerating. Oh, and before I forget: if you love breakfast ideas, I have a seriously easy homemade muffins recipe I swear by.
Quick Tips
Okay, heads-up! I messed up so many times before getting my cinnamon swirl scones just right. Like, I once totally forgot the butter. Oddly rubbery scones. Here’s my best advice after all my trial-and-error kitchen stories.
You want your butter super cold. Even a little icy is great because it keeps your scones flaky, not chewy. Don’t overmix the dough! Seriously, walk away for a second if you think you’re about to go overboard. I always shape mine in a rough circle and chop into triangle wedges, but honestly—do whatever makes you happy. Oh, and lay your scones out with plenty of space so the edges crisp up. That’s my favorite part. Just a little golden color…
“Every time I make these, they vanish before I’ve even had my second cup of coffee. The cinnamon swirl is way better than anything from a bakery.” – Jess M.
Cinnamon Swirl Scones
Equipment
So, nothing fancy here. I used to think you needed every gadget in the world—nope. I find I only really use a large mixing bowl and a pastry cutter (or just a fork when I’m too lazy to dig through my drawers). You’ll want some measuring cups and a little sharp knife for the swirl part. A nonstick baking sheet saves you from annoying clean up but, hey, parchment paper if you want to feel like a pro baker. I use an old-school oven, and it works like a charm.
And…if you have a silicone baking mat, cool, use it, but seriously don’t stress if you don’t. It’s not a five-star restaurant kitchen. Trust me, regular tools are totally fine for cinnamon swirl scones.
Cinnamon Swirl Scones
Ingredient Notes
Be picky with your ingredients—at least a little bit. Fresher flour is going to give you fluffier cinnamon swirl scones, and make sure your baking powder isn’t ancient. I always smell mine. If it smells sad, toss it. I use real butter, but I have caved and used margarine in emergencies—just don’t expect the same thing. Cream or heavy milk gives that soft, almost cake-like crumb inside.
Now, cinnamon. Don’t use anything expired or the flavor just disappears. Go bold! Throwing in a pinch of salt balances that cinnamon sweetness perfectly. For the swirl, brown sugar adds a caramel note regular sugar just can’t. Every little upgrade helps.
Oh, and if you like things extra gooey (like me), go wild with a swirl or two more than the recipe says. Just don’t tell anyone if it gets messy.
Cinnamon Swirl Scones
How to make cinnamon swirl scones
Roll up your sleeves. Before you do anything else, preheat your oven so you don’t forget and then have to wait. I hate that. Cut your cold butter into your flour until it looks crumbly. Kind of like coarse sand? Not sure how else to say it. Then toss in the rest of your dry stuff.
Add in your cream or milk and gently mix. Don’t knead the heck out of it—just until it comes together. Okay, here’s the fun part—roll it (or even smoosh, if I’m feeling lazy) into a rectangle-ish slab. Spread a layer of brown sugar and cinnamon over it. Now, roll it up like a cinnamon roll, then flatten the log into a circle with your palms. Slice into triangles. Bake until golden brown. Fill your kitchen with amazing smells. Don’t burn your tongue. (I totally do, every single time.)
Let cool, drizzle with some icing or extra cinnamon sugar if you’re feeling jazzy. Eat every crumb.
Cinnamon Swirl Scones
Reader Interactions
Honestly, I used to think scones were only for fancy tea parties—yeah, I grew up on basic diner donuts. But after I made cinnamon swirl scones for my book club, suddenly everyone wanted the “secret.” They thought you had to be some real-deal baker, but nope. You just need cold butter, enough guts to try, and a hunger for good breakfast.
A couple folks have asked if you can freeze the dough. Absolutely! Just wrap it tight, toss it in your freezer, and bake fresh whenever you want to show off a little bit.
Here’s what some of you said:
- I made a double batch last weekend—my family ate every last one!
- Swapped half the flour for whole wheat. Dense, but still tasty.
- Worked with almond milk for a dairy-free version and it turned out pretty great.
Conclusion
Making cinnamon swirl scones at home is—honestly—the best thing you can do for your weekend mornings. No more dry, flavorless pastries from the store. Want to see how someone else nailed it? You can find more ideas and maybe your new favorite twist at Cinnamon Swirl Scones – Goodie Godmother.
Trust me, once you start baking these, you’ll get addicted (and maybe a little spoiled). Try it, mess it up, try again—your kitchen, your rules. Stay cozy, and happy baking!
Cinnamon Swirl Scones
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Cinnamon Swirl Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious homemade cinnamon swirl scones that are perfect for breakfast and guaranteed to impress your family.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cream or heavy milk
- 1 tablespoon cinnamon
- 1/4 cup icing sugar (optional, for drizzling)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the cold butter into the flour until the mixture resembles coarse sand.
- Add the baking powder, salt, and brown sugar, and mix well.
- Stir in the cream or milk gently until just combined.
- Roll the dough into a rectangle and sprinkle with cinnamon and brown sugar.
- Roll up the dough like a cinnamon roll and flatten slightly into a circle.
- Slice the dough into triangle wedges.
- Place the wedges on a baking sheet and bake for 15-20 minutes until golden brown.
- Let cool and drizzle with icing sugar if desired.
Notes
Use cold butter for the flakiest scones. You can freeze the dough to bake fresh scones later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg