Have you ever noticed how scones can be either the best part of your morning or just the saddest, driest thing on the breakfast table? Well, these cinnamon toffee scones are here to make sure they’re the highlight of your morning.
Scones are from Scotland and are traditionally connected to British tea time, but they’ve taken on a life of their own here in my kitchen. These Cinnamon Toffee Scones takes the classic recipe with a scoop of cinnamon and toffee because we can.
Cinnamon toffee scones are perfect for those mornings when plain toast won’t cut it.
They have just enough sweetness from the toffee to make your morning tea or coffee feel like a treat rather than a necessity. Plus, they’re not as complicated to make as they sound, we’re just mixing, patting, and a bit of baking.
Kitchen equipment for this recipe
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Pastry blender or your hands!
- Parchment paper
- Baking sheet
- Bench scraper or a knife to divide the scones
- Pastry brush
Ingredients for Cinnamon Toffee Scones
- Flour: I used all purpose flour
- Sugar: I used white granulated
- Baking powder and baking soda: lifting ingredients
- Salt, cinnamon, and nutmeg: flavour essentials
- Cold, cubed unsalted butter: for flakiness
- Buttermilk: keeps everything tender
- Skor toffee bits: the sweet crunch
- Melted butter and sanding sugar: for a golden top
- For the glaze: powdered sugar and milk to drizzle on top
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
How to make Cinnamon Toffee Scones
1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In large bowl, mix the dry ingredients.
3. Place the cold butter cubes into the bowl and massage the butter into the dry ingredients until the butter pieces are around a pea size.
4. Using your hands, mix in the buttermilk and vanilla. Pour the toffee halfway through and finish combining until the dry ingredients are well distributed. Don’t over mix.
5. Divide the dough into two and shape each dough into a 7-8 inch disc.
6. Using a floured knife or a bench scraper, divide each disc into 8 wedges. Gently space the wedges out to about 1 inch apart.
7. Brush each wedge with the melted butter and sprinkle some sanding sugar.
8. Bake for 13 minutes or until scones are lightly golden brown.
9. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10. In a small bowl, mix the powdered sugar and milk until smooth. Pour the icing into a ziploc bag and cut a small hole in the corner of the bag to drizzle the icing on each scone.
Tips for successful Cinnamon Toffee Scones ✨
Keep everything cold: The butter and buttermilk should stay cold to keep the scones flaky.
Mix gently: Overmixing leads to tough scones. Mix just until combined.
Space them out: When you lay the scones on the baking sheet, make sure they have room to expand.
Cool before glazing: Let the scones cool slightly to avoid a runny glaze.
Frequently asked questions 🤔
Can I use regular milk instead of buttermilk? Yes, though buttermilk adds to the texture. Add a tablespoon of vinegar to regular milk as a substitute.
Why are my scones dry? Likely overbaked or too much flour. Measure carefully and watch your baking time.
Can I add or replace toffee with something else? Sure, chocolate chips or nuts could be a great addition or substitute.
How do I get perfect icing drizzle? Let the icing sit for a few minutes to thicken, then drizzle with a small cut in the corner of your Ziploc bag.
Cinnamon toffee scones bring something a little different to the breakfast table that’s surprisingly simple to make. They’re a little something special without the need for a special occasion! Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Cinnamon Toffee Scones
- Total Time: 43 minutes
- Yield: 16 1x
Description
Ingredients
CINNAMON SCONES
- 3 1/2 cups all purpose flour
- 1/4 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cups unsalted butter, cold, cut into cubes
- 1 cup buttermilk, cold
- 1 teaspoon vanilla
- 1 cup skors toffee
- 2 tablespoon unsalted butter, melted
- 2 tablespoon sanding sugar
GLAZE
- 1 cup powdered sugar
- 3 tablespoon milk
Instructions
-
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
-
In large bowl, mix the dry ingredients.
-
Place the cold butter cubes into the bowl and massage the butter into the dry ingredients until the butter pieces are around a pea size.
-
Using your hands, mix in the buttermilk and vanilla. Pour the toffee halfway through and finish combining until the dry ingredients are well distributed. Don’t over mix.
-
Divide the dough into two and shape each dough into a 7-8 inch disc.
-
Using a floured knife or a bench scraper, divide each disc into 8 wedges. Gently space the wedges out to about 1 inch apart.
-
Brush each wedge with the melted butter and sprinkle some sanding sugar.
-
Bake for 13 minutes or until scones are lightly golden brown.
-
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
-
In a small bowl, mix the powdered sugar and milk until smooth. Pour the icing into a ziploc bag and cut a small hole in the corner of the bag to drizzle the icing on each scone.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Scones
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