They are there. And they are not moving. Last night’s rain has weighed down the falling leaves and a rake, not the wind, will be the solution to a messy looking yard.

Before you go outside, something warm and sweet would give you just the incentive needed to put on gloves and start swinging that rake. These scones are lovely. Easy to make, because they come from One Bowl Baking, they are soft, rich, and permeated with cinnamon flavor.

Truth is, we double the amount of cinnamon sugar filling and used it both in the layers, as indicated in the recipes, and sprinkled on top. No butter, jam or other adornments are needed. A cup of espresso is a desirable mate.

These scones are a treat but save for just a day or two. So, having a second one before you venture outside is perfectly wise.

Cinnamon Sugar Scones

Yield: six 4-inch scones


For the scones:

  •  1 ¾ cups (8 ¾ ounces or 245 grams) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  •  ½ teaspoon salt
  •  8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, cut into ½ inch cubes
  •  ¼ cup (60 mL) half-and-half, cold
  • 1 large egg

For the filling:

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon granulated sugar to sprinkle on top


Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.

To make the batter, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the half-and-half and egg until combined.

To make and use the filling, roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half. Roll the dough out again into an 8 x 6-inch rectangle. Sprinkle the remaining tablespoon of sugar and teaspoon of cinnamon over half of the rectangle, then fold in half.

Pat the dough into a 6-inch circle and cut into 6 wedges. Evenly space the wedges on the pan, sprinkle with sugar, and bake until golden and just firm, 15 to 17 minutes.

Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.

Sources: One Bowl Baking by Yvonne Ruperti Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/10th second at ISO-3200