Mini Cinnamon Scones

kitty | October 15, 2024 SKIP TO RECIPE

Wanting a subtle nod 🙂‍↕️ to the coming of autumn 🍂 (ie. nothing heavily laden with pumpkin spice), I decided to spruce up my classic Petite Vanilla Bean Scones. The simple addition of a generous dose of cinnamon makes these scones more special and an absolute delight. They are reminiscent of a cinnamon roll with their iconic flavor in a neat, mini package made in a fraction of the time.

These scones are so easy to make that I’ve made them once a week for the past few weeks to keep the kitchen cookie jar stocked. It’s the same process as the vanilla scones and yields an equally delicious result. Simply whisk together the dry ingredients, cut in the cold butter cubes, then stream in the cream. Knead the dough ever so slightly to bring it together, divide into three, cut and bake for a quick 15 minutes. I’ve tweaked the glaze recipe a bit: other than adding cinnamon, I recommend adding a little meringue powder to make an icing that’s less runny and sets a bit more firm.

These little pretties may be mini, but they bring big flavor and much joy. Delicate, tender, melt-in-your-mouth, and gently sweetened and spiced, these Mini Cinnamon Scones are a super tasty bake-anytime treat. Enjoy with a cup of dark Earl Grey tea or a smooth Matcha Latte for a dose of cozy homemade comfort.

INGREDIENTS

2 cups all-purpose flour
⅓ cup granulated sugar
1½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
½ cup heavy cream or milk
2 teaspoons vanilla extract

For the Glaze

1 cup powdered sugar
1 vanilla bean, seeds scraped out
½ teaspoon cinnamon
½ teaspoon meringue powder
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk

INSTRUCTIONS

Preheat the oven to 375° F. Line baking sheets with silicone mats.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. With a pastry blender or fork, cut in butter cubes until the flour mixture resembles a coarse meal and butter is no larger than pea-sized chunks.
Stream in the cream or milk and vanilla extract. Stir with a wooden spoon or rubber spatula until the dough just comes together. Use hands to knead very slightly and pat into a ball, ensuring all flour is combined.
Divide the dough into 3 equal portions. Flatten each portion into 5-6” discs and place onto silicone mats. Cut each disc into 6 triangles ▵ and place ½” apart on a baking sheet. Bake for 15 minutes until the tops and bottoms are slightly golden.
For the glaze, combine powdered sugar, cream or milk, vanilla seeds, cinnamon, meringue powder, and vanilla extract in a small bowl, whisking until smooth. Adjust sugar and cream/milk to reach semi-thick, honey-like consistency.
Remove scones from the oven and cool completely on wire racks before dipping each scone into glaze. Return each scone to a wire rack for excess glaze to drip off. Allow glaze to set completely. Store at room temperature in an airtight container.

A Mini Cinnamon Scone with a bite taken and a mug of matcha latte

Mini Cinnamon Scones

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