Flaky, spiced cinnamon scones swap the heavy cream in classic cream scones for a simple fall shortcut: flavored coffee creamer. Each tender, crumbly scone is filled with warm cinnamon, vanilla, and hearty oats for a cozy, bakery-style treat you can make at home.
These scones taste like they came from a favorite coffee shop—sometimes even better. They pair perfectly with a cinnamon dolce latte or a London fog and are a comforting choice for breakfast, brunch, or an afternoon snack.
If you love fall breakfasts, these scones are a great addition alongside apple French toast casserole or pumpkin pie cinnamon rolls. I use cinnamon-flavored creamer in place of heavy cream—it’s an easy hack that adds flavor and keeps the insides moist and flaky. Adding rolled oats gives the scones a wholesome texture and makes them satisfyingly hearty.
Why I Love This Cinnamon Scones Recipe
- Simple, wholesome ingredients. The recipe uses things like yogurt and oats and less butter than many coffee-shop versions.
- Versatile. Serve these for breakfast, brunch, afternoon tea, or dessert. They’re also a thoughtful holiday gift.
- Perfect for fall. Warm cinnamon, vanilla, and a creamy spiced glaze bring fall flavors to every bite. You can also experiment with a caramel topping if you prefer.
Ingredients You’ll Need
- Flour and rolled oats – Use old-fashioned rolled oats for the best texture; avoid quick or steel-cut oats.
- Sugar – Granulated or brown sugar works.
- Baking powder – Make sure it’s fresh for proper rise.
- Spices – Ground cinnamon and salt for the scones; cinnamon, nutmeg, and cloves for the glaze. Pumpkin pie spice is an easy substitute.
- Cold butter – Keep it cold and cut into pieces to create a flaky crumb.
- Coffee creamer – Cinnamon-flavored creamer is my go-to, but any flavored or unflavored creamer or heavy cream can be used.
- Plain yogurt – Nonfat, full-fat, or Greek yogurt will work.
- Vanilla – Use real vanilla extract for best flavor.
- Powdered sugar – For the glaze; combine with spices and creamer to reach the right consistency.
Change Up the Flavors
Swap the creamer to change the scones’ flavor profile. Brands offer many seasonal options—hazelnut, peppermint mocha, and pumpkin spice are all great choices depending on the season and your preference.
Tips and Variations
- Use chilled ingredients. Keep butter, creamer, and yogurt cold for a flakier texture.
- Don’t overmix. Mix until just combined to avoid tough scones.
- Watch the baking time. Oven performance and scone thickness vary—check for a golden top and moist interior.
- Check for doneness. Break one open if unsure; it should be cooked through but still moist.
- Mix-ins. Add chocolate chips, nuts, raisins, or dried cranberries.
- Fresh fruit. Blueberries, diced apples, or raspberries are delicious additions.
- Alternative toppings. Try cream cheese frosting instead of the cinnamon glaze, or sprinkle coarse sugar on top before baking for crunch.
What to Serve With Scones
These cinnamon scones pair beautifully with a cortado, pumpkin spice latte, or a simple black coffee. Serve with butter, crème fraîche, whipped cream, or preserves like apricot jam or cranberry sauce for extra indulgence. They’re also lovely with apple cider mimosas at holiday brunches.
Cinnamon Scones
Ingredients
For The Scones
- 2½ cups all-purpose flour
- ⅓ cup rolled oats
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold butter, cut in pieces
- ½ cup cinnamon-flavored creamer (or regular heavy cream)
- ½ cup plain yogurt
- 1 teaspoon pure vanilla extract
For The Glaze
- 1 cup powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of nutmeg
- 2 tablespoons cinnamon-flavored creamer (or your favorite creamer)
Instructions
For The Scones
- Prep. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Mix the dry ingredients. In a large bowl, combine flour, oats, sugar, baking powder, cinnamon, and salt; whisk to combine.
- Cut in the butter. Rub or cut the cold butter into the dry ingredients until the mixture resembles fine crumbs.
- Add the wet ingredients. Make a well in the center and add the creamer, yogurt, and vanilla. Stir gently until just combined.
- Knead the dough. Turn the dough onto a lightly floured surface and knead five times.
- Shape the scones. Form the dough into a disk and cut into 8 wedges. Place wedges on the prepared baking sheet about 1 inch apart.
- Bake. Bake for 15–18 minutes, until golden brown. Let sit 2 minutes, then transfer to a wire rack to cool.
For The Glaze
- Make the glaze. Whisk powdered sugar, cinnamon, cloves, nutmeg, and creamer until smooth. Adjust consistency with more creamer or powdered sugar as needed.
- Glaze the scones. Spoon the glaze over cooled scones and allow it to set before serving.
Equipment
- Baking sheet
- Parchment paper
Notes
- Change the creamer. Use any flavored or unflavored creamer you like.
- Keep ingredients cold. Cold fats and liquids help create flakiness.
- Don’t overmix. Stir until the dough just comes together to avoid toughness.
- Watch the bake. Check for a moist interior that’s cooked through but not doughy.
- Storage. Store in an airtight container for a few days or freeze for longer storage; reheat before serving.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
How to Make Cinnamon Scones
The process is straightforward: keep ingredients cold, mix dry ingredients, cut in cold butter, add wet ingredients, shape, and bake. Scones don’t need yeast or rising time—just a few kneads before baking.
Follow the recipe card above for the full, printable instructions and ingredient list.
- Make a crumble. Cut cold butter into the dry ingredients until crumbly.
- Add the wet ingredients. Fold in creamer, yogurt, and vanilla just until the dough forms.
- Knead and shape. Knead briefly, form a disk, and cut into even wedges.
- Bake. Bake at 425°F for 15–18 minutes, then cool briefly before glazing.
- Glaze. Whisk the glaze and spoon over cooled scones. Let the glaze set, then enjoy.
Make-Ahead
You can freeze unbaked wedges on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Storing Leftovers
- At room temperature. Keep scones in an airtight container for up to 3 days.
- Reheat. Warm briefly in the microwave or oven until heated through.
- Freeze. Freeze baked scones in a freezer-safe container for up to 2 months; thaw in the fridge before reheating. Unbaked wedges can be frozen and baked from frozen as described above.
More Fall Breakfast Ideas
- Baked Cinnamon Donuts
- Apple Pie Muffins
- Pumpkin French Toast
- Pumpkin Muffins
- Morning Glory Muffins