Cinnamon Scones with Orange Spiced Glaze

The next time you need something sweet and comforting, try this recipe for cinnamon scones with orange spiced glaze.

The scones are lightly spiced and super fluffy. And the orange glaze brings a beautiful sweetness with just a hint of citrus. Yum!

The Best Cinnamon Scones with Orange Spiced Glaze

I should start this one with a warning: these scones are addictive!

Sweet, fluffy, and deliciously spiced, they’re perfect for breakfast, brunch, or a mid-morning treat. And they’re so yummy with a hot vanilla coffee on the side!

You’ll make a pretty standard scone recipe to which you’ll add cinnamon and brown sugar for an excellent depth of caramel flavor.

But that’s not all! There’s also a scummy orange glaze that lifts all the flavors and leaves you wanting more.

Feel free to add dark chocolate chunks or dried cranberries to the mix. But they’re terrific as is.

How to Make Cinnamon Scones

This recipe is enough for 10 decent-sized scones or 15-20 minis, depending on the size of your cutters.


For the Scones

  • 285 grams of All-Purpose Flour (2 1/4 cups)
  • 1 teaspoon of Cinnamon
  • 3 teaspoons of Baking Powder
  • 1 small pinch of Salt*
  • 115 grams of Cold Butter (1/2 cup)
  • 2 whole Eggs
  • 120 ml of Cream or Half & Half
  • 50 grams of Brown Sugar (1/4 cup)
  • 1/2 teaspoon of Vanilla Paste

*use 1/4 teaspoon of Salt if using Unsalted Butter

For the Glaze

  • 50 grams of Powdered Sugar (1/2 cup)
  • 1/2 teaspoon of Vanilla Paste
  • 1 tablespoon of Orange Juice
  • 1/4 teaspoon of Cinnamon
  • 1-2 teaspoons of Orange Zest (optional)


  1. Preheat the oven to 190°C (375°F) and line two cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with the paddle attachment, beat the flour, brown sugar, cinnamon, baking powder, salt, and cold butter on low-medium speed until it looks like breadcrumbs. 
  3. Turn the mixer to low and keep it going.
  4. In a separate bowl, beat the eggs lightly with the vanilla, then add them to the mixer.
  5. As the eggs mix into the dry ingredients, slowly pour the cream (or half & half) into the mixer. 
  6. When half of the cream is in, check the texture before adding more. If it’s still crumbly, slowly add more, stopping when you have a quarter left. 
  7. Stop the mixer and gently squeeze some of the dough in your hand. If it holds together without crumbling, it’s ready. If not, add small amounts of cream until it does. It should still be quite shaggy - not a smooth dough.
  8. Let the dough rest for about ten minutes. Then, turn the dough onto a floured surface and gently press it into a circle.
  9. Cut the dough into 8-10 portions/wedges and transfer them onto the baking sheets.
  10. Brush each one with a small amount of milk or cream, and bake for 12-15 minutes. 
  11. When tall and golden, remove the tray from the oven and leave them to cool on the sheet.

Make the Glaze

  1. When the scones are cool, whisk the powdered sugar with the vanilla, cinnamon, orange zest (if using) and half of the orange juice.
  2. Add more juice as needed. It should be thick enough to hold on to the scones but thin enough to pour from the spoon.  
  3. Drizzle the glaze over the scones. Serve and enjoy!

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