Cinnamon Schmear Scones

These tender, buttery scones feature a thick, rich swirl of cinnamon through their center. Because of their moist cinnamon filling, they remain soft and fresh longer than most scones.

Cinnamon Schmear Scones


Cinnamon Filling

  • 3/4 cup Baker's Cinnamon Filling Mix
  • 2 tablespoons water


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into chunks
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk or half-and-half
  • 1 cup cinnamon chips (optional)


  • White sparkling sugar, Demerara sugar, or cinnamon-sugar


  1. Heat oven to 425 degrees F. Lightly grease a baking sheet, or line it with parchment.
  2. Cinnamon Filling: Stir together the Baker's Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.
  3. Dough: Combine the dry ingredients and cut in the butter, mixing to make irregular crumbs.
  4. In a small bowl or cup, blend together the egg, vanilla extract and milk. Add this to the dry ingredients, along with the cinnamon chips, and stir with a fork until the dough just comes together.
  5. Turn the sticky mass out onto a floured work surface and knead it gently into a rough 10-inch square or circle.
  6. Here comes the mud-pie part. Spread the cinnamon filling over the dough, covering as much of the surface as possible without being too persnickety about it. Now, fold the dough over on itself a few times to make a big mound, and to enclose the filling. Gently pat the mound into a 9- to 10-inch square. Cut the square into 16 squares, or 18 triangles (nine squares, each cut in half diagonally). Place them on a greased or parchment-lined baking sheet.
  7. Topping: Brush with milk (or spray with Quick Shine) and sprinkle with sugar.
  8. Bake for 14 to 16 minutes, until golden brown.
  9. Remove the scones from the oven and gently transfer them to a rack to cool.
  10. Serve warm, or at room temperature.

Yield: 16 to 18 scones

Recipe and photo used with permission from: King Arthur Flour

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