Glazed Cinnamon Scones

★★★★★ 1 Review
Northwestgal avatar
By Vickie Parks
from Renton, WA

A cinnamony, streusel-topped scone recipe to brighten your morning.

serves 8
prep time 15 Min
cook time 10 Min
method Bake


  •   2 cups
    all-purpose flour
  •   2 tsp
    baking powder
  •   1/2 tsp
    baking soda
  •   1/2 tsp
  •   1/2 tsp
    ground cinnamon
  •   1/2 cup
    unsalted butter, softened
  •   1 large
    egg, separated
  •   3 Tbsp
  •   1/3 cup
  •   2 Tbsp
    granulated sugar
  •   1 tsp
    ground cinnamon
  •   2 Tbsp
    finely crushed hazelnuts
  •   1/2 cup
    confectioners' sugar
  •   2 to 3 tsp
    milk (amount is approximate - as needed for proper consistency)
  •   1/2 tsp
    vanilla extract or almond extract

How To Make

  • 1
    Preheat oven to 400°F. Lightly spray a baking sheet with nonstick spray; set aside.
  • 2
    In a large bowl, blend the flour, baking powder, baking soda, salt and cinnamon. With a fork, cut in the butter until dough is coarse and crumbly.
  • 3
    In a separate bowl, whisk together the egg yolk, honey and buttermilk. Gradually add the flour mixture, and stir just until mixture is well combined.
  • 4
    Shape dough into a ball, and place on a lightly floured surface. Roll dough to about 1/2-inch thickness and about 8 inches in diameter. Using a sharp knife or pizza cutter, cut the dough into 8 equal sizes wedges. Transfer dough to baking sheet, placing dough pieces side by side (so it forms a circle).
  • 5
    Whisk together the egg white until frothy, and brush the egg whites over the tops of the scones. Mix together the sugar, cinnamon and hazelnuts, and sprinkle the nut mixture evenly on top of the scones.
  • 6
    Place baking sheet in oven and bake for 10 to 12 minutes or until scones are lightly browned.
  • 7
    While the scones are baking, stir together the powdered sugar, 1 tsp milk, and extract. Add more milk as needed, 1/2 tsp at a time, and stir until smooth but still thin enough to drizzle. Then drizzle the glaze in a random pattern over the top of the scones after removing the baking sheet from the oven.