Cinnamon Topped Cream Scones

I baked a half batch of scones for Fuzz this morning, and I must say this is one of the easiest recipes I’ve ever made. You just mix the dry ingredients, pour in the cream, shape, cut and bake.


I have Katrina to thank for recommending this recipe, and her friend Chef Paige to thank for posting it. If you have a chance, check out Chef Paige’s blog, A Cooking Life. What I like about it is that she gives the history behind each recipe. For instance, she made these scones for Mother’s Day and went on to say how the recipe originated from an old cream biscuit recipe from Marion Cunningham’s Breakfast Book. The scones are a spin-off of the biscuit and both recipes are just about the easiest most foolproof versions out there.

Fuzz, Katrina, and Paige all loved these scones. I thought they were pretty good, but I have to admit that I did miss the butter. For a quick and easy recipe, this can’t be beat.


Cinnamon Topped Cream Scones
Prep time
Cook time
Total time
An easy scone recipe made with cream
Recipe type: Breakfast
Serves: 8
  • 2 cups all purpose flour (9 oz)
  • 1 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 1/4 cups heavy cream, plus more for brushing
  • Topping: 1/2 tablespoon granulated sugar mixed with ½ teaspoon cinnamon
  1. Combine the flour, baking powder, salt and sugar in a bowl and mix well.
  2. Gradually add the cream, stirring to make a soft dough.
  3. Turn dough out onto a parchment lined surface and shape into an 8 1/2 inch round. Cut round into 8 triangles.
  4. Set the triangles on a parchment lined cookie sheet, brush with a little extra cream, sprinkle with cinnamon sugar.
  5. Bake at 425 F. for 15 minutes or until done.

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  1. says

    Yay, you made them. I’m glad Fuzz really likes them. I think they’re best with all kinds of flavorful mix-ins. That IS what I like the most about them, is that they are super easy. Well, that and I always like saving on fat and calories whenever I can (I need to!). Paige will be happy you made them. Thanks!

  2. C L says

    This sounds so wonderfully easy and look tasty! I must make these to take to work. Our office manager loves scones but the local bakeries are all closed on Mondays. These look like just the ticket to make her Monday more pleasant. 🙂 I wonder if these would turn out nicely if I baked them in a 8 inch round cake pan or a pie pan? Making neat circles is not my talent. 😉

  3. says

    Scones are one of my most favorite breakfast and snack foods! Love all kinds. These look wonderful and great idea to put a cinnamon touch on top!

  4. Amanda says

    Those look great! I’m not a huge scones person, but if they are done right they are yummy. 🙂

  5. says

    I’ve tried coconut milk as a replacement for cream as the two have a similar fat content. If you want some coconut flavor, its a great way to go. However, Anna, I’m with you in that I miss the butter when its left out!

  6. says

    These scones look delicious. Here’s what I’m thinking about: one of those babies topped with fresh strawberries and a scoop of ice cream. Oh yeah.

  7. says

    Yum, these look delicious! I love the cinnamon on top!

  8. C L says

    These were terrific! The coworkers didn’t leave so much as a crumb so this recipe is a keeper! I will definitely make these scones again. I appreciated that these scones are not overly sweet and so simple to make. Thanks for posting the recipe, Anna! 🙂

  9. sandy says

    I made these and they turned out kinda gross. What did I do wrong? They tasted really flourey (sp.)


  10. says

    Sandy, feel free to email me so we can troubleshoot. They shouldn’t taste floury. My guess is you are scooping too much flour into the cup. Easy mistake.

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