Cinnamon Swirl Scones – Erren’s Kitchen

This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!

These sones have a special place in my heart.  The first time I made them, my son was five.  After watching a cooking show with me, he requested cinnamon buns for breakfast.  I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.

My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes.   Maybe it’s not, but sometimes, it really is the only answer!

With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!

Cinnamon Scones Step By Step

In a large bowl, sift together the flour, sugar baking powder, and salt.  Add the Cold Butter.

Cut the butter into the flour mixture until it resembles coarse bread crumbs.

In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).

Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.

Roll the dough out into a rectangle of about 10-x-14-inches.

In another bowl, combine the filling ingredients and spread it over the dough.

Roll the dough up tightly from the 10-inch side.  Slice the dough into 8 rounds. 

Place them on a parchment-lined cookie tray and bake until golden.

For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract.  Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.

Once the scones have cooled for ten minutes, drizzle with the glaze and serve.  Enjoy!

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Let’s Make
Cinnamon Roll Scones

Best served warm, this recipe puts a lovely cinnamon roll twist on flaky, buttery scones.

Prep15 minutes minutes

Cook20 minutes minutes

Total35 minutes minutes

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 375°F/190°C

• Line a cookie sheet with parchment paper.

• Sift together the flour, sugar, baking powder, and salt in a large bowl.

• Cut the butter into the flour mixture until it resembles coarse bread crumbs.

• Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.

• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.

• In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.

• Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.

• Brush the tops of the scones with cream or milk.

• Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

• In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.

• Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.

• Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Tips + Notes

If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe).  Ingredients like flour and butter are different from country to country.  The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients).  Happy Baking!

• Don’t soften your butter. Cold butter makes scones rise higher.
• For a fruity twist, try adding raisins to the dough before rolling.
• If you have a hot kitchen, try freezing your butter before making scones.

Nutrition Information:

Calories: 380 (19%)| Carbohydrates: 46g (15%)| Protein: 5g (10%)| Fat: 20g (31%)| Saturated Fat: 12g (75%)| Cholesterol: 85mg (28%)| Sodium: 221mg (10%)| Potassium: 265mg (8%)| Fiber: 1g (4%)| Sugar: 20g (22%)| Vitamin A: 693IU (14%)| Vitamin C: 1mg (1%)| Calcium: 118mg (12%)| Iron: 2mg (11%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources.
To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course:Dessert

Cuisine:American

Keyword:Cinnamon, dessert, rolls

Update Notes: This post was originally published on: Apr 30, 2014, but was republished with new photos, step by step instructions, and cooking tips in December of 2019.