So I’ve been making a ton of scones lately, and these cinnamon toffee ones are just too good. They’re super tender and flaky inside, and the toffee bits get all melty and chewy. You get that warm cinnamon spice with every bite!
The secret to really good, flaky scones is keeping everything super cold. Cold butter means it melts slower in the oven, creating those little pockets of steam that give you that lovely layered texture. Same goes for the cold buttermilk – it helps keep the dough tender and stops it from getting tough. And don’t overmix it! Just bring the dough together.
These are perfect for a cozy fall brunch or just a weekend treat with your coffee. They look pretty complicated but honestly, they’re really simple to whip up.
Why you’ll love these cinnamon toffee scones
- Flaky texture: These scones turn out so tender and light, with those distinct, buttery layers you want.
- Warm flavours: The cinnamon and nutmeg pair perfectly with the sweet, buttery crunch of the Skors toffee bits.
- Quick to make: You can have these homemade cinnamon toffee scones ready for breakfast or an afternoon snack in under an hour.
Ingredients
- All-purpose flour
- White sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter, cold, cut into cubes
- Cold buttermilk
- Vanilla extract
- Skors toffee bits
- Sanding sugar
- Powdered sugar
- Milk
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- 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!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- Pastry blender (optional, or use your fingertips)
- Pastry brush
- Bench scraper or large knife
- Large baking sheet
- Parchment paper
- Wire cooling rack
Tips for making cinnamon toffee scones
- Keep ingredients cold: This is probably the most important tip for flaky cinnamon scones with glaze recipe. Use cold butter and cold buttermilk to help create those pockets of steam for a really tender scone.
- Don’t overmix the dough: Once you add the wet ingredients, mix just until the dry bits are mostly moistened and the Skors toffee bits are distributed. Overmixing develops gluten, which makes for tough scones.
- No buttermilk? No problem: To make your own, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with regular milk until it reaches 1 cup. Let it sit for 5 minutes. This is a great buttermilk substitute scones trick!
- Use a bench scraper: For clean, even cuts, use a floured bench scraper or a sharp knife to divide your dough discs. This helps ensure all your scones bake at the same rate.
- Glaze completely cooled scones: Make sure your scones are totally cool before you drizzle on the glaze. If they’re warm, the glaze will just melt right off.
Cinnamon toffee scone FAQs
Can I use other types of toffee bits?
Yes, you can. Skors toffee bits are great because they hold their shape and chewiness, but any similar crunchy toffee bits will work just fine in this recipe.
Can I prepare the scone dough ahead of time?
You sure can! You can cut the scones and arrange them on the baking sheet, then cover them loosely and chill them in the fridge overnight.
How should I store these scones?
Once they’re completely cool and glazed, store the cinnamon toffee scones in an airtight container at room temperature for up to 2-3 days. They’re best on the day they’re baked, though.
Can I freeze these scones?
Absolutely. You can freeze the unbaked scone wedges on a baking sheet until solid, then transfer them to a freezer bag for up to a month. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked scones for up to a month.
Make sure to tag me @theflournook on social media and leave a review below if you make this cinnamon toffee scones. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
Print
Cinnamon Toffee Scones
- Total Time: 43 mins
- Yield: 16 1x
Description
These fluffy, flaky cinnamon toffee scones are packed with crunchy Skors toffee bits and topped with a sweet glaze. Made with cold butter and buttermilk for that airy texture, they’re so easy to make!
Ingredients
For the Scones
- 3 1/2 cups (420 grams) all-purpose flour
- 1/4 cup (50 grams) white sugar
- 2 1/2 teaspoons (10 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 1/2 teaspoon (1 gram) ground cinnamon
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 3/4 cup (170 grams) unsalted butter, cold, cut into cubes
- 1 cup (240 ml) cold buttermilk
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (170 grams) Skors toffee bits
For the Topping
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 tablespoons (25 grams) sanding sugar
For the Glaze
- 1 cup (120 grams) powdered sugar
- 3 tablespoons (45 ml) milk
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the cold buttermilk and vanilla extract. Mix gently with your hands until just combined, then add the Skors toffee bits. Continue mixing until the dry ingredients are mostly moistened and the toffee is distributed. Be careful not to overmix!
- Divide the dough in half. On a lightly floured surface, gently shape each half into a round disc, about 7 to 8 inches (18-20 cm) in diameter.
- Using a floured knife or a bench scraper, cut each disc into 8 equal wedges.
- Arrange the wedges on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Brush the tops of each scone wedge with the melted butter, then sprinkle generously with sanding sugar.
- Bake for 13 to 15 minutes, or until the scones are lightly golden brown on top and cooked through.
- Let the scones cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
- While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth.
- Transfer the glaze to a small Ziploc bag and snip a tiny corner off the bag. Drizzle the glaze over the completely cooled scones.
Notes
- Cold butter and cold buttermilk are your secret weapons for achieving those lovely flaky, tender scones. If your kitchen is warm, pop the butter back in the fridge between steps if it starts to get too soft.
- Scone dough is meant to be a little shaggy and just combined. Overmixing develops gluten, which can lead to tough scones. Mix just until the ingredients come together.
- You can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, fill the rest of the cup with regular milk until it reaches 1 cup. Let it sit for 5 minutes until it curdles slightly, and voilà! Homemade buttermilk.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Scones
- Method: Baking
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