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Cinnamon Scones

Updated: Apr 5, 2022


Simple, so you can taste the true flavours of the flour.




3 1/2 cups Stone Bridge Flour Cake & Pastry Flour plus more for work surface

1/4 cup of brown sugar

2 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 tsp cinnamon


1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces

1 cup milk


Optional: 1 egg, beaten for an egg wash for the tops of the scones or sprinkle with sugar and cinnamon (our favourite)


Clotted cream, any kind of jam, and/or lemon curd (for serving)


Preheat oven to 425°F.

Whisk flour, baking powder, salt, sugar and cinnamon in a large bowl.

Add butter and blend with your fingertips until pea-size pieces form.

Add milk and mix with a fork/or fingers until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until dough just comes together, 3 or 4 times.

Gently pat dough to 1" flat. Using a 2" round biscuit cutter or inverted small glass, cut out scones. Gather scraps and repeat, patting out and cutting to make 10-15 scones. Transfer to a parchment lined baking sheet and brush with egg or sprinkle with sugar and cinnamon.

Bake scones until golden brown, 10-15 minutes. Transfer to a wire rack. Serve warm or at room temperature, split, with clotted cream, jam, and/or lemon curd.


DO AHEAD: Scones can be made 8 hours ahead. Let cool completely and store airtight at room temperature.


Makes 10-15 scones.



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