Cinnamon Toast Scones

Taylor, Taylor Takes a Taste

Cinnamon toast is a sweet way to start your morning. The mix of sweet sugar and the earthy cinnamon is a flavor combination you can’t help but love. If you’re like me, you have memories of Saturday mornings when one of your parents would make this delicious breakfast treat. The house filling with the sweet smell of cinnamon and sugar.

Unfortunately, there isn’t always the time to make this for breakfast. Don’t worry, you can still get that same delicious cinnamon sugar flavor. All you need is to make a Cinnamon Toast Scone! You can make them the night before and grab one as you head out the door. For an even sweeter treat, you can top with your favorite icing!

Cinnamon Toast Scones
By Taylor
Serves 8


2 cup all purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter (cut into 6 pieces)
3/4 cup raisins
1 teaspoon vanilla extract
1 egg, beaten
1 cup heavy whipping cream
1/4 cup sugar
1 1/2 teaspoons cinnamon


Preheat oven to 375°F.

In a large bowl, mix together the flour, sugar, baking powder and salt. Add the butter and work into the flour mixture, using your hands or a pastry blender, until the butter and flour form pea size balls. Add raisins and stir.

Add vanilla, egg and 1/2 cup of the heavy cream. Mix together. If the dough is too dry, continue mixing and adding more cream in small increments until a pliable dough has formed.

Dump dough onto a floured surface and form into about an inch tall rectangle. Cut into triangles. Brush the tops with more heavy cream. In a small bowl, mix together the cinnamon and sugar. Sprinkle mixture on top of scones.

Place on a non-stick baking sheet and bake for 15-18 minutes. Top with your favorite icing.

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18 thoughts on “Cinnamon Toast Scones

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  1. Marianne said:

    These are delicious scones! I followed your recipe exactly except for the frosting drizzle (they are plenty sweet enough). One hint I was given after I made these was to freeze the butter and then grate it into the flour, making it easier to mix. I’ll try that next time (and there will be a next time) to see if I find that preferable! I do believe that I will cut the scones smaller next time and see how that works for me. Thanks for a wonderful taste bite to go with my morning coffee.

    • Julie M said:

      This recipe turned out a perfect and classic scone. They are every bit as good as the high priced ones at my favorite coffee and espresso bar. For those that do not know what a 1 inch rectangle is………Make a square that is 1 inch tall. I then cut my scones into 4 squares and then into desired triangles. Thanks for sharing this wonderful scone recipe!

      • Traditional, British scone recipes are not overly sweet like their American counterparts. But their super tender, flaky, buttery insides (as opposed to the tough, chewy rocks at so many coffee shops) more than make up for it! They don’t need to be any sweeter! But you could always use more sugar in the recipe if you’d like yours sweeter. Or you could increase the glaze and dip the scones in it instead of drizzling the glaze on.

  2. Sarah Kornbrek said:

    I wasn’t really excited about this recipe. If it would have been called cinnamon raisin biscuit, instead of scones, it may have made more sense to me. It really wasn’t sweet at all and I normally say things are too sweet. I did use a glaze recipe from Allrecipes which made them present nicely and did help some. I did have to make changes out of personal taste and what I had, but just a couple. I used half and half and the texture was fine. I did only need 1/2 cup plus an additonal 2 Tblsp. and it was plenty wet. I cut the raisins to 1/4 cup and it was definitely enough for me. I also only made 1/2 the cinnamon and sugar and it was all I could fit on top of the scones. The directions were vague on the size of the rectangle and how to cut it. What I did worked perfect. I shaped it into a 9×5 rectangle, cut it in half, and then cut the two squares diagonally twice. In the end, it was easy to make, but a lot of fat and calories, and butter and cream usage for the final taste. It was defintely just average at the very best.

  3. Deb C. said:

    This recipe makes a very nice traditional scone. It has good texture and flavor, and drizzled with a little vanilla icing adds a little sweetness while making it look even more delectable.

  4. Jillian said:

    Cinnamon toast is a classic and now that same great taste is in the form of a scone! This was a nice twist on traditional scones and went perfect with a cup of tea. I added 1/2 tsp. of cinnamon to the flour mixture and subbed half and half for the heavy cream. I used a little over 1/2 cup which was perfect! I let the mixture sit for 20 minutes in order to let the baking powder “react” and cut them with a pizza cutter to form triangles. I did cut back on the cinnamon sugar mixture and used turbinado sugar vs. regular for a little added crunch on top. For the glaze I used 1/2 cup of confectioners’ sugar mixed with a bit of clear vanilla extract and a little half and half until I got the desired consistency – definitely added that little extra something special!

  5. Nelly said:

    I make scones often and I really enjoyed this recipe. It was a breeze to make and the taste was great even though I skipped the raisins. I made a drizzle out of milk, powdered sugar and vanilla (for presentation purposes than anything else).

  6. apple.strudel said:

    I followed this recipe exactly and did not change a thing. Only needed the 1/2 cup of heavy cream and it was certainly moist enough to roll and cut into rounds. I loved this recipe, served warm out of the oven with butter!

  7. Paula said:

    I’m in love with these scones! I followed the recipe exactly (except for omitting the raisins) and ended up using all the cream. It was very easy to assemble and form. I tasted a scone before adding the vanilla drizzle and after. I really think I prefer no drizzle. They are plenty sweet, and the drizzle hides the flavor of the fluffy, tender, cinnamony scone. I really would prefer a smaller scone, so next time, I will make these into 8 squares and then cut those into 2 triangles each. Great recipe! I am so glad I tried it!

  8. Lissa said:

    These were great! I skipped the icing, though maybe just a teensy bit would be alright and make them look a little fancier. Nice and light, and the cream adds a great dimension. I think next time I will mix a little cinnamon into the dough. I will certainly make this recipe again!

  9. Dee Stillwell said:

    I thought this was a very good scone recipe. My family doesn’t like raisins in baked goods so I subbed them for 1/2 cup toasted pecans and 1/2 cup of cinnamon chips. I used white whole wheat flour for added nutrition. I thought they were sweet enough so didn’t add the glaze. I will make these again as my family really liked them.

  10. I thought these turned out delicious! I had a scone once many years ago and I remember it being dry and crumbly. I recently tried a lemon white chocolate scone at a nearby local bakery and it was moist and tasty. I decided to go ahead and try making scones at home and came across this recipe through as a recommendation. I am glad I tried it! If I hadn’t run out of powdered sugar I would have loved to add a white drizzle across for visual interest but these were moist and tasty anyways!

  11. Laurie said:

    Oh my goodness, these are great! They make really big scones so next time I’ll go for 10-12 scones instead of 8. They are a bit more ‘biscuity’ than I expected but delicious none the less!

  12. Shelley said:

    These sound great! I have other scone recipes that use low-fat yogurt rather than heavy cream, so that might be an option to cut some of the fat & calories. They come out very moist and never crumbly. Might be worth a try with plain or vanilla yogurt.

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