Cinnamon Spice Scones

You only need a few ingredients to make these delicious scones.  Moist and cakey, and sweetened with a crunchy cinnamon spice sugar topping, they are perfect for any time of day.  Enjoy them for breakfast, as a snack, or with ice cream for dessert.  Drizzle maple syrup on top to give the scones an extra crunch.  They’re yummy…trust us!



  • 3-1/2 cups flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 sticks unsalted butter, cold, cut into pieces
  • 1 cup milk, mixed with 1 teaspoon vanilla

Cinnamon Spice Topping

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 tablespoon milk
  • 2 tablespoons maple syrup


Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper, and set aside.

For the scones, in a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg.

Using your hands, a fork, or a pastry blender, mix the butter into the flour mixture until the mixture is crumbly.

Slowly pour in the milk-vanilla mixture, and combine using a fork or wooden spoon.

On a lightly floured surface, knead the dough 10-12 times.  Using the palms of your hands, flatten the dough into a circle about 12 inches wide.  Let the dough rest for a few minutes, while you prepare the topping.

In a small bowl, whisk together the sugar, cinnamon, nutmeg, ginger, and milk.

Spread the melted butter on top of the dough.  Sprinkle the cinnamon spice topping over the butter, making sure the dough is covered evenly.

Using a knife, cut the dough round into 8 large wedges, or 16 smaller ones. You can also cut the dough into smaller rounds using a biscuit cutter.  (Or, shape the dough into a rectangle, and cut it into small squares or triangles.  Be creative!)

Drizzle the maple syrup on top of the wedges.  Transfer the scones to the lined baking sheet.

Bake at 400 degrees, for 20-22 minutes, until the scones are just turning golden.

Let cool slightly, or reheat the scones for 15-20 seconds in the microwave before enjoying!

Makes 8 large scones, or 16 small scones.

© 2011 Original recipe by La Casa de Sweets.

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