Featherlight Scones are light and packed with cinnamon. Cinnamon is a traditional fall spice and fragrance and I have added extra to this great recipe I found about 10 years ago. Cinnamon has been a favorite of our families for as long as I can remember.
You may also like for breakfast (or in my mind anytime) Streusel Cinnamon Coffee Cake, check out the recipe!
Jim remembers his mother making the extra pie crust dough into little cinnamon rolls and we both remember our mothers making cinnamon applesauce. Both Jim and I have memories from childhood of treats flavored with cinnamon. Cinnamon is especially a favorite of Joey and he likes most any dish that is flavored with cinnamon.
When Joey was about four or five I found the featherlight light cinnamon scone recipe it has a touch of vanilla and I have modified it to be our favorite Cinnamon Scone. While the flavor and texture are light, the calorie count is not. However, This is a great dish for a special treat, for the beginning of fall, and for a party.
As the name says they are feather light and do take a little time to make but I well worth the effort. You will love these scones and they will not last a day on the kitchen counter.
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- When I am getting my supplies I put the Butter in the freezer to make sure it is really cold.
- Use one bowl for the dry ingredients and one smaller for the wet ingredients.
- Before you measure your flour take a small whisk and mix the flour especially if it has sat in the cupboard for a while.
- For the dry ingredients: use a small whisk to mix it all together.
Cinnamon featherlight scones are perfect in the crisp fall mornings with a pumpkin spice coffee, or anytime for a fall or winter snack. I start making these scones as soon as fall starts and make them through the holiday.
A light and flakey Cinnamon scone. I use a lot of Cinnamon, almost more cinnamon than sugar.
- 3 cups of all purpose flour
- 3 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of butter (cold cut in cubes)
- 1 large egg
- 1 cup of regular vanilla yogurt (not greek)
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk
For the filling:
- 2 teaspoon cinnamon
- 1/2 cup of sugar
- In a medium bowl combine the flour, baking powder, baking soda, and salt.
- With a pastry cutter, cut in the cubed butter.
- In a smaller bowl combine the egg, vanilla yogurt, and vanilla extract.
- Add the wet ingredients to the dry and stir just to combine.
- The mixture will be think, like a biscuit dough.
- Turn the dough out onto a floured surface.
- Kneed about 6 to 8 times and roll out into a 9 inch circle.
- Combine the cinnamon and the sugar, you can change the proportions. (add more cinnamon or less sugar)
- Sprinkle all but 2 teaspoons of the cinnamon sugar mix on to the round of dough.
- Then very lightly fold over the dough to get the cinnamon sugar mixture inside the scone, and reshape in to a round.
- Cut the dough in 8 wedges and separate on an ungreased baking sheet.
- Brush to top of the dough with the milk and lightly sprinkle the remaining cinnamon sugar on top.
- Bake 425° for 12 to 15 minutes until golden on top.
The original recipe came from a older cookbook magazine from Taste of Home. I added the cinnamon and sugar and that is our son’s favorite flavors.
Keywords: feather light scones