About the Recipe
Let’s be honest—my first attempt at these scones was... ambitious. I had this vision of perfect cinnamon swirls tucked into buttery scone layers. What actually came out of the oven looked more like a cinnamon lava situation than anything photogenic. But kitchen flops often lead to the best breakthroughs, right?
So I regrouped, re-tested, and here we are: Cinnamon Layered Scones. Flaky, fluffy, buttery—just like a good scone should be—but with a sweet cinnamon filling layered right inside. Think of it as a scone and a cinnamon bun had a delicious little baby. And of course, I couldn’t resist a simple glaze drizzle to finish them off.
If you’re as into cozy, cinnamon-y things as I am, you’ll definitely want to check out my Classic Cinnamon Buns, my Banana Cinnamon Monkey Bread, and my Pumpkin Spice Chia Pudding while you’re here. These scones are everything I hoped for in round two—easy enough for a weekend bake, fancy enough for brunch guests, and perfect with a hot coffee and a good chat.
Let’s make them!
Swirls without the stress – You get all the cinnamon bun vibes without the hours of proofing or messy rolling. Just layer, bake, and enjoy.
That flaky scone texture – Buttery and tender with just the right amount of crisp on the edges. They’re dreamy straight from the oven.
Perfectly spiced – That cinnamon filling hits the sweet spot—warm, cozy, and not too sugary.
Great for brunch or gifting – These scones feel special without being fussy. Perfect for slow mornings, bake sales, or dropping off a little love to a friend.
Glaze optional (but recommended) – The drizzle is simple and sweet and adds a beautiful finish, but these scones are just as tasty without it.
What You'll Love
Can I make the cinnamon filling ahead of time? Yes! Just store it in an airtight container at room temperature if using the same day. If chilled, bring it back to room temp before using so it stays spreadable—not too stiff, not too runny.
Why shouldn't the filling be too pourable? Because this recipe layers the cinnamon mixture inside the scones (like a cinnamon roll meets a scone!), you want it thick and spreadable—not drippy. A pourable filling can seep out during baking and make a mess instead of those beautiful, gooey cinnamon layers.
Can I freeze these scones? Absolutely. You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the bake time. Or freeze them baked and unglazed, then warm and drizzle when ready to serve.
Can I use a different sugar for the filling? Brown sugar gives that classic cinnamon roll vibe, but you could use coconut sugar or maple sugar for a twist. Just note the texture may change slightly.
Frequently asked Questions
Ingredints Explained
Ingredients
For the Scones:
2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar
1 tablespoon (12g) baking powder
½ teaspoon (3g) salt
½ cup (113g) unsalted butter, cold and cut into small pieces
⅔ cup (160ml) milk
1 teaspoon (5ml) vanilla extract
For the Cinnamon Filling:
¼ cup (57g) unsalted butter, melted
½ cup (100g) brown sugar, packed
2 tablespoons (15g) ground cinnamon
For the Glaze:
1 cup (120g) powdered sugar
2 tablespoons (30ml) milk
½ teaspoon (2.5ml) vanilla extract
Preparation
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces.
Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it).
For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles.
Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown.
While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract.
Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving.
Enjoy your delicious Cinnamon Roll Scones!