Jessica Rayome

Cinnamon Sugar Scones

FoodJessica Rayome1 Comment

So with all sorts of adulting financial issues lately, I've had to pump the breaks on house projects, much to my dismay. However, I hate sitting still, so I foresee us trying out a lot of new recipes here in the coming weeks! So far, I've proved to be a better baker than cook, so I'm starting with that. And hence the reason it's taken me longer to get back into my high school pants than I would prefer. But let's be real, I work out to eat :) 


2 cups flour
1/2 cup unsalted butter, frozen and grated
2/3 cup heavy whipping cream
1/3 cup sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/4 teaspoon cinnamon
1/2 cup powdered sugar
3 tablespoons milk
1/8 teaspoon cinnamon


  1. Preheat oven to 400º F and cover cookie sheet
  2. In a medium bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tsp. baking powder, 1/2 teaspoon cinnamon, and 1/2 tsp. salt.
  3. Add the grated butter to the flour mixture and use a pastry cutter or two forks to incorporate it (I gave up and just used my hands).
  4. In a small bowl, whisk together 1 egg, 2/3 c. heavy cream, and 1/2 tsp. vanilla extract. Once combined, pour into the flour mixture.
  5. Mix until a rough dough comes together, then gently knead into an 8-inch circle and transfer to baking sheet. Cut the dough into 12 pieces like a pie. 

6. Brush dough with remaining egg, then sprinkle with 1 tablespoon sugar and 3/4 tsp.  cinnamon.
7. Bake for 20-25 minutes or until lightly golden and cooked through.
8. Remove from oven and let cool 10 minutes before serving.
9. For the glaze: whisk 1/2 c. powdered sugar, 3 tbsp. milk, and 1/8 tsp. cinnamon together in a small bowl, then drizzle over cooled scones and let set.