38 Reviews of Cinnamon scones

From: Cinde Phillips

On Apr 27, 2004

Love this recipe and like many of the others I've made a few slight adjustments. First, I've found out my Kitchen Aid mixer works great at making scones. Just put in the dry ingredients then add the butter in small chunks while the mixer is on the lowest setting. I then add the wet ingredients after the dry/butter mixture looks crumbly. I also added about half a bag of cinnamon chips --- makes this recipe even tastier! I've made many, many batches and keep getting requests to make more.

From: Betsy Minatani

On May 9, 2003

Mmmmm...These were great! The only change I made is in stead of a cup of butter, I cut in 1/2 cup butter and added 1/2 cup apple sauce with the wet ingredients.

From: Eris

On Nov 23, 2007

This is probably my most favorite recipe ever! I adore the texture and that you really don't need a topping to enjoy these. They keep fairly well, and also taste good cold. I've taken them to many events, and they are always loved. The recipe also seems pretty forgiving if things are done in the wrong order, as I've done when trying to hurry too much. — I decided to add a few tips since I've made these so many times over the past couple of years! The first thing to realize is that this recipe really calls for hand-mixing, so don't be afraid to get your hands dirty at the beginning since you'll be kneading anyway. You can use cold butter and the warmth from your hands softens it perfectly into the flour to get the perfect 'breadcrumb texture.' You can then use a spoon to combine the sour cream mixture with the dry mixture until it is mostly combined, and then you'll want to use your hands again to form the dough into a kneadable piece. This recipe makes rather large scones, but it works just as well to cut each wedge in half; just watch the cooking time. I usually make a double batch of these, and it does NOT fit into my large pyrex mixing bowl. I finally got ahold of a large stockpot last time I made these, and it was a godsend. Also, last time I made them I experimented with low-fat sour cream and 1/2 whole wheat flour. The scones seemed slightly dryer overall, and I ended up scorching the bottoms of one pan but that might have just been my inattentiveness. Next time, I will keep the whole wheat flour but go back to regular sour cream. The calorie difference is really negligible.

From: bert

On May 29, 2002

Great recipe. I got 16 scones altogether. My son had some of his friends drop in when they were baking and one of them thought it smelled like Apple Crisp. The cinnamon I guess. I only added 2 tsp of cinnamon instead of 4 and I really liked the taste. I got rave reviews from my son's friends who demolished half of them. Next time I may just do as your other reviewer did and roll and cut out. I will be making again for sure. Thanks for the recipe.

From: Mary Anne3

On May 16, 2002

These are incredible!!! I rolled them out and used a biscut cutter and got about 45 out of the recipe. They tasted so good and reminded me of an open air craft show that I go to every year. Great comfort food.

From: Ann B

On Jul 7, 2002

Indeed a wonderful recipe. They are great — just a few secs in the microwave & with the leftover scones we had a great breakfast for days. It makes alot — even cutting each wedge in half (how I usually ate it after baking) was still a nice serving.

From: diamonds4heather

On Jul 8, 2002

These were wonderful. I enjoyed that the recipe is so simple and easy to follow. The texture of the scones was perfect as was the flavor. Sometimes scones can be quite dry, but these were lovely. Great recipe! I will be making these again very soon.

From: Angeline

On Jan 19, 2008

Perfect! Just what I was looking for! I followed the recipe exactly, but plan to add cinnamon chips next time as another reviewer did. I definitely recommend the hand mixing. It made it easier to blend all the ingredients together. Initially, I was concerned that the 4t of cinnamon called for would be too much, especially since I use a strong cinnamon for baking. But the flavor was wonderful! Just was this pregnant lady needed to quench her craving Thanks, Najwa!

From: Mary Scheffert

On Mar 21, 2006

Yummy! I did make a few substitutions — like other reviewers, I replaced 1/2 cup of the butter with 1/2 cup unsweetened applesauce; I also used fat free sour cream, used 1/2 Splenda & 1/2 sugar, and 2 cups whole wheat flour in place of 2 cups of the white flour. I also added about 1/2 cup of cinnamon chips. I found the dough to be rather dry, but after working with it for a little while it did come together. The scones didn't rise as high as I had expected, but was probably due to my substitutions. Their flavor is very good - real "cinnamony" - especially yummy warmed up with a little butter on top! I will make these again soon. Thanks for posting! -M =)

From: Canada22

On Jun 2, 2002

Loved this recipe. A nice Saturday morning breakfast treat with butter, my daughter's homemade raspberry jam, and a cup of coffee.