Starbucks Cinnamon Scones Recipe (Copycat)
A copycat Starbucks cinnamon scones recipe made with cold butter, heavy cream, and cinnamon chips for tender, flaky scones finished with a sweet cinnamon glaze.
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Servings: 8 scones
Ingredients
Scone Dough
- 2 cups all-purpose flour, we like King Arthur Flour for a reliably tender crumb
- 2/3 cup granulated sugar
- 2 tablespoons brown sugar for a little extra depth
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 stick salted butter, frozen
- 1 large egg
- 1/2 cup heavy cream plus a little bit of cream for brushing (or substitute 1/2 cup buttermilk or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips, optional
Cinnamon Glaze
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Mix the dry ingredients. In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2/3 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon baking powder, 1 tablespoon ground cinnamon, and 1/2 teaspoon kosher salt until evenly combined.
- Cut in the butter. Grate the stick of frozen butter directly into the flour mixture using the large holes of a box grater. Gently toss the butter through the dry ingredients until evenly distributed. You can also cube the butter and use a pastry cutter or pastry blender, or pulse the mixture briefly in a food processor. Leave some pea-sized and slightly larger pieces of butter throughout.
- Whisk the wet ingredients. In a small bowl, whisk together the egg, 1/2 cup heavy cream, and 1 teaspoon vanilla extract until smooth.
- Make the scone dough. Pour the wet ingredients into the flour mixture and stir gently with a rubber spatula just until a soft dough forms. Fold in the 1 cup cinnamon chips, if using. Stop mixing as soon as the dry streaks disappear so the scones stay tender.
- Shape the dough. Turn the dough out onto a clean counter or cutting board and using floured hands gently shape into a 8-inch circle about 1 inch thick. The dough will be sticky but try to use as little extra flour as possible to keep the scones from becoming too tough.
- Cut into wedges. Using a bench scraper, sharp knife, or pizza cutter, cut each circle into 8 wedges. Transfer the 8 triangles to a baking sheet lined with parchment paper, spacing them about 2 inches apart. Brush the tops with a little heavy cream and stick the whole baking sheet in the refrigerator to chill for at least 30 minutes. Meanwhile heat the oven to 400°F.
- Bake in the center of the oven at 400°F for 18–22 minutes, or until the scones are risen and golden brown. Transfer the scones to a cooling rack and let cool for at least 15 minutes.
- Make the cinnamon glaze. In a small bowl, whisk together the 1 cup confectioners’ sugar, teaspoon of ground cinnamon, teaspoon vanilla extract, and 2 tablespoons heavy cream or milk until smooth. Add up to the remaining 1 tablespoon heavy cream or milk, a teaspoon at a time, until the glaze is thick but drizzleable.Let the scones cool close to room temperature, then drizzle or brush the cinnamon glaze over the tops.
Notes
- Chilling is Essential: Do not skip the 30-minute chill time in the refrigerator before baking. This solidifies the butterfat, preventing the scones from spreading and flattening out in the oven.
- Keep the Butter Cold: Grating frozen butter directly into the flour ensures maximum flakiness. Work quickly so your hands do not warm the butter; steam from the cold butter melting during baking creates the signature flaky layers.
- Cinnamon Chip Substitutes: Cinnamon baking chips can be hard to find. If unavailable, swap them for 1 cup chopped pecans, or just leave them out.
- Avoid Overworking: Mix the dough just until combined. Kneading or over-mixing activates gluten, resulting in tough, dense scones rather than a tender, bakery-style crumb.