Triple Cinnamon Scones

May 1st, 2014

Triple Cinnamon Scones 2


I love the King Arthur Flour Company.  Not only do they have some of the best flour available, but they also have some of the best baking ingredients and tools to turn out some of the best baked good you will ever taste.  While visiting our family over Easter, Kristen served us these Triple Cinnamon Scones.  I fell in love with them.  They are the best scones I have ever eaten.  She got the recipe and several of the ingredients from King Arthur.

Triple Cinnamon Scones V

I immediately placed an order online for their cinnamon chips and their baker’s cinnamon filling mix; because, you see, these cinnamon scones are indeed a triple blast of cinnamon.  The cinnamon chips, the cinnamon filling and the cinnamon glaze make them sooo delicious – no dry scones here.

Triple Cinnamon Scones 1 close

You can just see the layers of flavor.  Because of that there are a few steps involved in their preparation, but it is totally worth it.  The recipe has some great tips to make successful scones.   One tip is to put the prepared scones in the freezer for 30 minutes before baking.  Another suggestion I have, is to use a very sharp knife to cut the scone shapes.  That way they will not become lopsided while baking.  Make a clean cut without pulling at the batter.  Also, I made only about half of the glaze and just drizzled the tops of the scones instead of slathering the whole thing in glaze.

Triple Cinnamon Scones All


A platter of warm scones is the perfect breakfast for a crowd.  I plan on making them (and perfecting my skills) all summer while we have visitors.  I may even make them in advance and freeze a few batches.  My next scone recipe will be an Orange scone using the Candied Orange Peel that I got from King Arthur.

Triple Cinnamon Scones 4By the way, the pretty plate and cup and saucer were a gift from a special blogging friend, Mary, from A Breath of Fresh Air.  Thank you Mary.  The pretty luncheon napkin is one from a set that belonged to my Mother.  She used them for special luncheons with friends when I was just a child.  I treasure them.



  • 3/4 cup half and half or evaporated milk
  • 1 cup cinnamon Flav-R-Bites or cinnamon chips
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup cold butter, cut into pats
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract


  • 3/4 cup Baker’s Cinnamon Filling*
  • 3 tablespoons water
  • *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.


  • 3 1/2 cups confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons water

1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.

2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.

8) Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.

9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.

10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11) Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares.

Printable recipe

35 responses to “Triple Cinnamon Scones”

  1. Sam Hoffer says:

    Meakin is a big fan of scones and would go crazy over these. The first thing I saw after the scones were the napkins and china plates. So lovely.

  2. Lady Gourmet says:

    Delicious scones! Love to have one with a good cup of coffee or tea. Blessings dear .Catherine xo

  3. Cathy at Wives with Knives says:

    I’m a big fan of KAF products and I love their recipes. And cinnamon chips are one of my favorite ingredients. There is nothing better than a homemade scone to get the day going right.

  4. Larry says:

    They look perfect Penny

  5. Barbara Williams says:

    Oh, I love scones, Penny! These look totally awesome. I have the chips, but not the cinnamon filling…in fact, had never heard of it until now. Guess I’ll be ordering it soon. Wish I could find it locally.

  6. Pondside says:

    They sound scrumptious, Penny. I don’t think we can get the King Arthur items here, but I’ll look, as I often do, when I’m in WA next time.

  7. Susan says:

    I want to run out and get all the ingredients to bake this right away! They look delicious, Penny!

  8. David says:

    OMG, were these scones good.

  9. Mary says:

    Oh thank you dear for showing the china – you make it look so pretty with those delicious scones! I often have a little cup of tea and something sweet on a place setting, it’s just so dainty and perfect for afternoon….and these lovely days it’s enjoyed in the gazebo!
    Your mother’s napkins are delightful – I’m sure you love them.

    Mary x

  10. Karen (Back Road Journal) says:

    Oh my, I wish I had one of these scones with my tea this morning…they look great and I’m sure they taste wonderful.

  11. Rose says:

    Hi just want to make these scrumptious scones but do not have cinnamon chips? Can I use chocolate chips instead? Thanks Rose
    They look amazing and would love to give em ago, thanks rose

  12. Jackie denny says:

    I made them smaller but they are best, love scones and really like cinnamon, my favorite

  13. Robin says:

    I love these scones but last time I made them the filling oozed out….do you have any recommendations on how to prevent that? I tried to seal up the edges this time, but it’s a little difficult and definitely not as pretty. I even tried the freezing first like suggested but it didn’t work either :-/ Do yours do the same thing????

    • JoAnn Alumbaugh says:

      I cut the filling recipe in half and that did the trick. They were easier to work with and just as good!

  14. Erin says:

    These scones look delicious! I just have a quick question. Step 1 says to combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.

    Will the Cinnamon Flav-R-Bites dissolve in the half and half during the 20 minutes and if so, is the half and half supposed to be heated? Thank you so much!

    • Penny says:

      You do not want them to dissolve Erin. I think this step just infuses the half and half with flavor. Sorry I did not see this sooner.

  15. […] Cinnamon Roll Scones w/ Cinnamon Glaze (original recipe HERE) […]

  16. Joyce says:

    Is there any way to make these without using the Baker’s cinnamon filling?

    • Anonymous says:

      In the recipe it says butter, brown sugar, and cinnamon if you don’t have the filling.

    • JoAnn says:

      I used 1/2 brown sugar, 1 tablespoon of cinnamon and some sof butter and a little milk to make a paste. It worked perfectly.

  17. Lisa says:

    Have you or anyone tried substituting the gluten free flour??

  18. Mary says:

    Can these be made ahead by reducing the baking time by a few minutes, then freezing them unglazed, and reheating slightly then glazing just a bit before serving?

  19. Anonymous says:

    This is one of the most annoying recipes I’ve ever made.

    • Nancy says:

      I agree! I followed directions exactly & the filling oozed out & the middle layers shifted. They are not attractive at all! They do have a nice flavor though,

  20. Linda Romo says:

    I’ve made these twice since running across the recipe. First I ordered the items needed from KA, including a scone pan. I used the scone pan the first time, but not the second time, it isn’t necessary. The recipe intrigued me because my husband LOVES cinnamon. I wasn’t disappointed, these turned out great. Thank you so much for posting this recipe!

  21. René milton says:

    I just can’t get these to work out for me and don’t understand why. The filling is too wet and oozes out even though the butter and water are cold. Is the amount of water correct?

  22. Donna C says:

    These scones were good, but like some of the others, the filling was much too wet and oozed out. I think the next time I make them I will not add 3 tbs of water in the filling… the butter, sugar and cinnamon is moist enough when baking.

  23. Sue B. says:

    I didn’t use the water in the filling & it still oozed out everywhere. Not sure if I’ll make them again. . May just stick to my pumpkin scones. . They’re delicious!!

  24. Jean 2-19-19 says:

    I cut the cinnamon filling in half. Made my own used only 1 tbsp of Watert the other 1/2 sugar and butter spread thinly across the dough. Seemed to work. I felt that entire filling to much and it leaked out of the dough. I also added tsp of cinnamon to the flour mixture.wanted to try that for more cinnamon flavor.

  25. Georgie says:

    Where can I find the cinnamon Flav-R-Bites? Went online to King Arthur flour and no luck. Thanks for any help!

  26. Cheryl says:

    As KA no longer sells either product and I have never seen these products, can you come up with a DIY version?

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.