High Altitude Cinnamon Roll Scones
These High Altitude Cinnamon Roll Scones combine everything you love about a cinnamon roll with the ease of a homemade scone.
These High Altitude Cinnamon Roll Scones are packed with sweet brown sugar and warm cinnamon, giving each bite a rich, cozy flavor. These scones stay tender and moist rather than dry or crumbly. Once they come out of the oven, a simple vanilla icing drizzle melts slightly over the warm scones, creating the perfect sweet finish.
Love scones? Check out these other HIGH ALTITUDE SCONE RECIPES: TRIPLE CHOCOLATE scones recipe, CHOCOLATE CHIP Scones and BLUEBERRY recipe
This High Altitude cinnamon roll Scone recipe is baked at 8,000 ft elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments.
Looking for HIGH ALTITUDE BREAKFAST RECIPES? Check out Lemon Poppy Seed Bread, easy Dutch Baby Pancake, delicious Cinnamon Rolls with overnight option, Blueberry Coffee Cake with streusel, and fail-proof Flaky Biscuits.
For a long time, I struggled to bake delicious scones at higher altitudes. Back at sea level, I had a great recipe that worked every time, but when I moved to a higher elevation, my scones were dry, flat, or just plain disappointing.
After testing new recipes and tweaking ingredients a little bit at a time, I finally found the best way to create homemade scones with the best texture.
Now, this scone recipe is my go-to for pairing with a morning cup of coffee or an afternoon tea—a little indulgence that’s well worth the effort!
Why you’ll love this recipe:
- ALL THE FLAVOR OF A CINNAMON ROLLS – You get the warm cinnamon and brown sugar goodness of a classic cinnamon roll, but in an easy scone that doesn’t require rising time.
- CRISP OUTSIDE, SOFT INSIDE – These scones bake up with a golden, slightly crisp exterior while staying soft, fluffy, and buttery on the inside—just like a bakery-style scone should be.
- SIMPLE VANILLA ICING DRIZZLE – The simple vanilla icing adds the perfect finishing touch, giving the scones that classic cinnamon roll sweetness in every bite.
- QUICK & EASY TO MAKE – No complicated techniques or special ingredients—just a straightforward, foolproof method that delivers perfect high-altitude scones every time!
- PERFECT FOR HIGH ALTITUDE – No more dry, dense, or flat scones! This recipe is specifically adapted for baking at high altitude, ensuring a light, tender texture with the perfect rise.
Recommended tools:
- MEDIUM MIXING BOWL – for mixing up the scone dough. The dough is easy to mix up with a fork so I never use my stand mixer.
- PASTRY CUTTER – or sometimes called a pastry blender, is used to cut the butter into the dry ingredients
- BAKING SHEET and PARCHMENT PAPER – the baking sheet will be covered with the parchment paper to bake the scones on
- PASTRY BRUSH – brushing cream over the top of the scones creates an amazing crust on the scones
- SHARP KNIFE – the scones will be cut before baking
- SMALL BOWL – for mixing up the vanilla icing
Ingredients:
Cinnamon Roll Scone:
- ALL PURPOSE FLOUR – creates the base for the scone dough
- BAKING POWDER – the leavening agent that creates a fluffy scone without causing it to collapse
- SALT – don’t skip the salt as it helps to enhance all the other flavors
- BROWN SUGAR – adds the perfect amount of sweetness
- WHOLE MILK & HEAVY CREAM – adds richness and moisture.
- UNSALTED BUTTER – adds the fat for a wonderful richness. NOTE: the butter needs to be COLD, frozen butter is even better
- VANILLA EXTRACT – small amounts help to enhance the flavors (A LITTLE SECRET OF MINE…I never measure vanilla)
- CINNAMON – adds the classic taste of a cinnamon roll
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Vanilla Icing:
- POWDERED SUGAR – the base of all icings
- VANILLA EXTRACT – for the perfect amount of vanilla flavor
- WHOLE MILK – slowly add the milk 1 tablespoon at a time until you achieve the desired thickness
See the recipe card for the full list of ingredients and directions.
How to make Cinnamon Roll Scones:
- CUT BUTTER UP into small pieces and place in the freezer for a few minutes
- PREPARE BAKING SHEET with parchment paper
- COMBINE FLOUR, BAKING POWDER, SALT, CINNAMON & BROWN SUGAR in the mixing bowl
- ADD PIECES OF COLD BUTTER INTO FLOUR MIXTURE with the pastry blender. Cut the butter until the pieces of butter are the size of peas and coated in flour
- ADD WET INGREDIENTS (1/2 cup of milk, 1/2 cup of heavy cream, & vanilla extract) and mix until a dough forms
- DUMP THE SCONE DOUGH ONTO PREPARED BAKING SHEET and use your clean hands to form an 8-inch circle that is around 3/4 inch thick. For extra sticky dough sprinkle a small amount of flour on top to help form the circle
- CUT THE DOUGH into 8 equal wedges.
- PLACE WEDGES ON BAKING SHEET – place the wedges 1-2 inches apart
- BRUSH HEAVY CREAM ON TOP of the dough
- PLACE BAKING SHEET IN THE FRIDGE – rest the dough for a minimum of 15 minutes. Cover the dough with plastic wrap if in the fridge for more than 1 hour.
- PREHEAT OVEN TO 400° F and place an oven rack in the center
- BAKE FOR 20-22 MINUTES or until the tops of the scones are a light golden brown
- COOL BAKED SCONES ON WIRE RACK for a few minutes.
- MIX THE ICING while the scones are cooling. Slowly add the milk to the powdered sugar and vanilla extract until the right consistency is achieved for drizzling over the scones.
- SERVE WARM and enjoy!
Ingredient Substitutions / Variations:
Cinnamon Roll Scones with Buttermilk
For a fluffier, lighter crumb inside the scone swap out the whole milk & heavy cream for butter milk.
Buttermilk is incredibly easy to make at home. All you need is milk and white vinegar or freshly squeezed lemon juice.
- Grab a measuring cup.
- Pour 1 tablespoon of white vinegar or lemon juice into the measuring cup.
- Pour the milk into the measuring cup until it measures 1 cup.
- Stir the milk and lemon juice or vinegar then let it sit at room temperature for 30 minutes. This will allow the milk to become acidic and can be used in place of buttermilk.
Circle Scones
Instead of cutting scones in wedges, use a cookie cutter or biscuit cutter for smaller, circular scones. Make these buttery chocolate chip scones in circles for a light breakfast or brunch.
FAQs:
How to shape scones:
To shape scones:
- Prepare a baking sheet with parchment paper
- Dump the scone dough onto the center of the parchment paper
- Gently pat the dough and form it into an 8-inch circle that is 3/4 inch thick.
- If the dough is too sticky then lightly sprinkle flour on top to prevent the dough from sticky to your hands
- Slice the circle into 8 equal wedges
How to store scones:
To store scones: allow the scones to cool completely, place them in an airtight container or wrap tightly in plastic wrap, and store at room temperature for a few days. For longer storage place them in the freezer for up to 3 months.
How to reheat scones:
The best way to reheat scones to their fresh-baked texture is with an oven. Avoid using microwaves which can make scones soggy. Reheat scones by placing them in a preheated oven at 350° F for 5-10 minutes.
Can you make scones ahead of time?
Yes, there are 2 options for making scones ahead of time – freeze the dough OR store scones and room temperature and reheat prebaked scones.
Freeze Scone DOugh:
- Prepare the dough as directed and form into a circle
- Cut the dough into wedges
- Freeze the wedges unbaked on a baking sheet
- Transfer the frozen dough to an airtight container or freezer bag
- Thaw overnight and bake as directed OR bake them straight from the freezer and add a few extra minutes to the baking time
Reheat Scones:
- Store prebaked scones at room temperature in an airtight container
- Preheat the oven to 350°
- Bake for 5-10 minutes or until the scone is reheated
Other High Altitude recipes:
High Altitude Cinnamon Roll Scones
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- Medium and small mixing bowl
- Pastry blender
- Baking sheet
- Pastry brush
Ingredients
Scones
- 2 ¼ cups All Purpose Flour
- ⅓ cup Brown Sugar Sugar
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Salt
- ½ cup Unsalted Butter FROZEN & cut up
- ½ cup Whole Milk
- ½ cup Heavy Cream plus 1 tablespoon for brushing tops
- 2 tsp Vanilla Extract
Vanilla Icing
- ¾ cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1½-2 tbsp Whole Milk
Instructions
- Cut cold butter up into small pieces and place in the freezer for a few minutes.
- Prepare baking sheet with parchment paper.
- Combine flour, brown sugar, baking powder, cinnamon, & salt in a mixing bowl.
- Cut the cold butter into the flour mixture with the pastry blender until the pieces of butter are pea size and coated in flour.
- Add in the milk, 1/2 cup of heavy cream, and vanilla extract. Mix until a dough forms.
- Dump the scone dough onto the parchment paper. Use your clean hands to form an 8-inch circle that is 3/4 inch thick. NOTE: if the dough it too sticky, sprinkle a small amount of flour on top to help form the circle.
- Cut the dough into 8 equal wedges. Place the wedges on the baking sheet 1-2 inches apart.
- Brush the heavy cream on top of the dough.
- Place the baking sheet in the fridge for a minimum of 15 minutes. Cover the dough with plastic wrap if in the fridge for more than 1 hour.
- Preheat oven to 400° F and place the oven rack in the center of the oven.
- Bake for 20-22 minutes or until the tops of the scones are a light golden brown.
- Cool the baked scones on a wire rack for a few minutes.
- While the scones are cooling, mix the vanilla icing by slowly adding the milk to the powdered sugar and vanilla extract until the right consistency is achieved for drizzling over the scones.
- Serve warm and enjoy!
Notes
Nutrition
If you make this delicious High Altitude Cinnamon Roll Scone recipe leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.
