Easy to make from just 5 ingredients these Cinnamon Scones smell like heaven fresh out of the oven. They can be glazed or left plain.
Bisquick scones with cinnamon are the way to go for fresh breakfast bread because you'll have them coming out of the oven in minutes!
We first became interested in making scones with a baking mix (like Bisquick or Pioneer) when we ran a test to find the "best biscuit made from a mix". We're not going to spoil your fun - you'll have to click over to find out which mix won.
On the side of one of the packages was a recipe for Cranberry Orange Scones. We were intrigued by that and ended up making them a few times. The result (after a few recipe tweaks) was a basket full of the best scones that we put together in nothing flat!
Then we decided to work on a basic recipe for scones that could be made with different variations to get the flavors you and your family like. That's how we ended up with these Cinnamon Scones. Below you'll find ideas for leaving out the cinnamon and adding other ingredients as you wish.
This sweet treat is delicious served with a cup of coffee and the simple glaze gives them the best flavor ever!
- Bisquick - We only tested using Bisquick, but I would feel comfortable making them with Pioneer or Jiffy baking mixes too.
- Milk - Whole milk makes the richest scones but 2%, 1% or skim may be used.
- Cinnamon - This recipe calls for ground cinnamon if that's how you want to flavor yours. There are some recipes out there that use cinnamon "chips" but we didn't want the flavor to be quite that bold.
- Egg - Large is standard.
- Corn Syrup - If you want to make the glaze we recommend using light corn syrup in your glaze mixture. It really makes a glossy, pretty glaze that holds up well.
See recipe card for full ingredient list and quantities.
How to make your scones
- Mix the baking mix with the sugar and cinnamon in a large mixing bowl and then stir in the wet ingredients including milk and lightly beaten egg just until well mixed.
- Turn the scone dough onto a lightly floured surface. I actually "flour" the surface with more of the baking mix here, but plain flour will work as well. (see equipment list below for our favorite baking mat)
- Knead gently 3 to 4 times just to make sure the ingredients are blended well.
- Pat to about ½ inch thick and shape the edges to make a circle of about 8 inches.
- Cut into wedges with a sharp knife, a bench scraper, or even a pizza cutter.
- Transfer dough on a parchment paper lined cookie sheet and chill in the refrigerator for at least 15 minutes. (This keeps your scones from spreading when they bake).
- Bake at 400 degrees for about 12 minutes, or until golden brown (remember that baking time can vary).
- If a glaze is desired, you can mix it while they bake and then drizzle over warm scones after they have been out of the oven 2-3 minutes.
Equipment that will come in handy
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Neither of these are essential and the scones could easily be made using any surface and a sharp knife.
However, if you do much baking you will love having this baking mat in your kitchen. Cutting straight lines, rolling into an 8, 10 or 12 inch circle are a breeze when you use it.
If you get used to working with a bench scraper you'll wonder how you went so long without it. Not only are they great for cutting dough in scone recipes and other pastries, but super handy to have when chopping veggies etc. Just "scrape" up the diced items and move them where you need them.
- We like to add about ⅓ cup of chopped pecans. Being southerners we do love our pecans. Just put that word in the search bar and see all the recipes that come up!
- Add ⅓ to ½ cup of your favorite kind of berry. Blueberries and lemon are a favorite combination made by adding lemon zest along with the berries.
- Add ½ cup of diced apples. You would want to dice fairly small (about ¼ inch) so they have time to cook.
- Add in chocolate chips for cinnamon chip scones!
- Play around with different spices and even warm spice blends like pumpkin pie spice. They would also be great with an extra sprinkle of cinnamon sugar on top of the scones.
Don't overwork the dough. You only want to be sure the ingredients are thoroughly blended. Also, chill the scones before baking.
First of all, make sure you don't pat or roll them out too thinly to begin with. It should be at least ½ inch thick. Chilling the scones before baking keeps them from spreading and getting thin.
An egg in the recipe will give your scones a slightly "chewier" texture. Eggs aren't in every scone recipe however.
Let's be honest. A scone has a crumbly, crispy outside and by its very nature is a little on the dry side. They are really best straight out of the oven. That's why this recipe makes just 8 scones.
You don't want to make a big batch knowing that you will have a ton of leftovers. However, if you do end up with a few, we don't want you to let them go to waste. Here's what you need to know:
If kept in an airtight container, you can store your scones about one day at room temperature.
For any longer than that you will want to refrigerate them. Wrap your buttery cinnamon scones in plastic wrap and store them in a airtight container. They'll keep refrigerated about 5-6 days.
You can freeze your scones for up to three months. If frozen you should allow them to thaw before heating.
What to serve with your scones
- Fried Apples
- Peppered Bacon
- White Chocolate Mocha
- Homemade Pineapple Preserves
- Breakfast Platter Ideas
For the Scones
For the Glaze
- 1 cup confectioners sugar
- 2 teaspoons light corn syrup
- 1-2 Tablespoons milk
- Mix the baking mix, cinnamon and sugar together in a bowl.
- Stir in the milk and egg just until blended.
- Put the dough onto a board that has been lightly floured and knead 3-4 times, or just enough to ensure all ingredients are well blended.
- Pat dough down to about ½ inch thick and shape into a circle or disc, approximately 8 inches across.
- Cut with a sharp knife or a bench scraper into 8 wedges and place the wedges on a parchment paper lined baking sheet.
- Chill for at least15 minutes.
- Bake 12-14 minutes at 425 degrees, or until lightly browned on edges.
- If glazing, let cool 2-3 minutes before adding glaze. Serve warm.
For the Glaze
- Mix all ingredients in a small bowl until well blended.
- Drizzle over warm scones.
- Additional baking mix or all purpose flour can be used to flour the surface.
- Mini scones can be made by dividing dough in half and rolling each into a 5-6 inch disc and then cut into 6 wedges.
- Sanding sugar or coarse sugar may be sprinkled on scones before baking.
- Whole milk makes the richest scones but 2%, 1% or skim may be used.