Cinnamon Brown Sugar Scones (with Video)

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A delicious, melt-in-your-mouth scone recipe perfect for brunch or an afternoon tea break, these Brown Sugar Cinnamon Scones pair wonderfully with jams, creams or just a dollop of butter.

   Tender and buttery brown sugar cinnamon scones - better than you can buy at the coffeeshop! These super simple scones come together in less than 15 minutes and are a delightful addition to your brunch or afternoon coffee

Brown Sugar Scones Recipe

For our Downton Abbey movie night party, I prepared a full spread of high tea-inspired treats to indulge my guests with – from scones and old-fashioned gingerbread cake to savory Yorkshire puddings stuffed with roast beef and homemade herb and garlic cream cheese. (Our Homemade Bakewell Tarts would have also made a great addition to the menu.)

After living in England for a bit, I have a huge soft spot for a traditional cream tea. It’s like a scaled down afternoon tea with plenty of scones, jams and clotted cream. I wish that more local places offered them, but I’m more than happy to just whip up my own and indulge.

These brown sugar scones lend themselves perfectly to an afternoon indulgence, with a tender, chewy crumb and a melt-in-your-mouth, warming combination of brown sugar, cinnamon and plenty of butter.

If desired, you can add a drizzle of royal icing or cream cheese frosting overtop to make them more like Starbucks scones, but I prefer to get my sweetness by slathering these scones with clotted cream and jam. Butter and jam, if in a pinch.

To ensure your scones are airy and light, make sure to use fresh baking powder and do not over-knead the dough when shaping the scones. Press the dough just enough to form it into a semi-even circle and resist the urge to handle it more than that. (Scones should have scraggly nooks and crannies to capture those delicious spreads.)

Can I freeze these brown sugar scones? Yes, these scones can be prepared ahead of time and frozen before baking. To freeze, prepare the scones right up until the point that you need to brush them with heavy cream. Simply cut into wedges and freeze on a baking sheet. Then remove from the freezer and place the individual wedges in an airtight ziptop freezer bag or your favorite freezer container. (This set of freezer containers is a crazy bargain.)

When ready to bake, remove from the freezer and place on a baking sheet until thawed. Brush with butter or cream before baking as directed. (You may need to bake a bit longer if they are not fully thawed.)

Check out our quick video to see how easy it is to make these brown sugar scones – and then don’t forget to scroll down to grab your free printable recipe card:

More Scrumptious Scone Recipes

 

Brown Sugar Scones Ingredients

Tip: add 1 teaspoon vanilla extract or almond extract, or do half and half for even more depth of flavor.

Tip #2: I really love how tender heavy cream makes these scones, but you can use milk or half and half cream, if desired.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Mixing Bowl 
  • Whisk
  • Pastry cutter or large fork
  • Sharp kitchen knife
  • Baking Sheet
  • Silicone Baking Mat

How to Make Brown Sugar Scones

Preheat oven to 375ºF.

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk together the flour, brown sugar, baking soda, nutmeg, cinnamon and coconut sugar until well-combined.

Add the cold butter and use a pastry cutter or fork to combine with flour mixture until small pea-sized pieces of butter remain.

Stir in 1/2 cup heavy whipping cream until a cohesive but not sticky dough forms.

Fold the dough out onto a floured cutting board and form into a large circle, about 1” thick.

Slice the circle into 8 equal triangles using a pizza cutter.

Place the scones on a lined baking sheet. Brush with the remaining heavy whipping cream.

Bake for 22-25 minutes until scones are lightly golden.

 

 

Pin this Scrumptious Cinnamon Brown Sugar Scone Recipe for your next brunch or afternoon get-together:

Grab your free printable recipe card for our cinnamon brown sugar scones recipe:

Yield: 8 Scones

Cinnamon Brown Sugar Scones

Cinnamon Brown Sugar Scones

These brown sugar scones lend themselves perfectly to an afternoon indulgence, with a tender, chewy crumb and a melt-in-your-mouth, warming combination of brown sugar, cinnamon and plenty of butter.

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, COLD and cut into small pieces
  • 1/2 cup heavy cream PLUS 1 Tablespoon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 Tablespoons raw sugar or coconut sugar

Instructions

  1. Preheat oven to 375ºF.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, nutmeg, cinnamon and coconut sugar until well-combined.
  4. Add the cold butter and use a pastry cutter or fork to combine with flour mixture until small pea-sized pieces of butter remain.
  5. Stir in 1/2 cup heavy whipping cream until a cohesive but not sticky dough forms.
  6. Fold the dough out onto a floured cutting board and form into a large circle, about 1” thick.
  7. Slice the circle into 8 equal triangles using a pizza cutter.
  8. Place the scones on a lined baking sheet. Brush with the remaining heavy whipping cream.
  9. Bake for 22-25 minutes until scones are lightly golden.

Notes

Tip: Add 1 teaspoon of vanilla or half a teaspoon vanilla and half a teaspoon of almond extract for more depth of flavor.

Tip #2: this recipe yields a dense scone perfect for slathering on cream or jams. If you prefer a flakier scone, incorporate 1 egg into the batter while adding the milk/cream.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 296Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 191mgCarbohydrates: 34gFiber: 1gSugar: 15gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope you love these cinnamon brown sugar scones as much as my friends did! They didn’t leave me any leftovers after our movie night!

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8 Comments

  1. Your recipe looked really good but I’m not likely to make it. After 2 dozen tries, including subscribing to your email list, I couldn’t print the recipe. 2 dozen times I always ended up at the top of the post, having to scroll down through the recipe to reach the print function to not work yet again.
    Also way too many darn ads – pop ups and embedded, interfering with the content.
    Have mercy on your readers. Have you every tried to negotiate one of your owns posts? Really passed off.

    1. Hi Judy,
      Thank you for letting me know the issue. I reached out to the team who developed my recipe card and they fixed the issue. I tried e-mailing you the recipe, however your e-mail provided didn’t work for me.
      I completely understand that some people are turned off by ads – however, I do use my own site (to reference my own recipes) and no, I do not find my ad percentage to be excessive compared to other sites. My ads not only allow for me to spend the time and money developing these recipes and cover the cost of maintaining this site, but they also provide for my family. It’s shocking to me that we’ve become a culture that has gone from purchasing cookbooks and being thankful for the privilege, to being insulting and unappreciative of free content if that content requires that we encounter ads or scrolling. The video ad can be easily exited out of – but it’s also the most affordable way for me to provide video recipe tutorials to readers, which many have requested and find helpful. I opt out of intrustive pop-up ads or ads that overtake images, etc.

    1. You’re not crazy! They are optional ingredients, mentioned in the recipe notes.
      I like incorporating an egg into a scone like my blueberry scones because I tend to just enjoy those plain or with a bit of butter – it makes the scone a bit more dense/moist (more cake-like than biscuit-like); for this recipe, I tend to serve the brown sugar scones with cream or jams, so I like the flakier texture created without the egg, but it’s really down to personal preference.

  2. I made this recipe but my dough was very crumbly and not at all together to be able to roll them out. I add more cream to make it workable and they spread out. What did I do wrong? 1/2 cup of liquid didn’t seem like enough

    1. Hi Arleena,
      The dough will be very crumbly and should just be pressed together to form the round circle, not rolled out. Sometimes you do have to “work” the dough a bit to get it to stick, but not to the point of kneading it because you don’t want the butter to get too warm. I’m not sure if the confusion about the texture or if there is potentially something else in the recipe that caused the issue but happy to help troubleshoot.

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