I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Cinnamon Scones

Cinnamon Scones

Cinnamon Scones - the Stiers Aesthetic

My partner in crime, Daniel - first made these amazing Cinnamon Scones for me. They will remind you of a decadent version of cinnamon toast and are so easy-to-make! These scones are sweet, full of cinnamon goodness and pair perfectly with your morning latte.


2 cups all-purpose flour
1 tablespoon baking powder
3 & 1/2  tablespoons granulated sugar
1 & 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup cinnamon chips (I use Hershey's cinnamon chips)
1 cup heavy cream

For the cinnamon drizzle topping:
1 stick softened butter
1/2 box of powdered sugar
2 teaspoons ground cinnamon
Add cold milk a tablespoon at a time until desired consistency is reached for drizzling 


1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in the butter, using your hands. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Stir in the cinnamon chips. Pour one half of the heavy cream over the ingredients and stir with a spatula, poor remaining portion of cream and stir until dough begins to form. Don't over mix.

3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Place dough between a long verticle sheet of parchment paper. Fold the parchment paper over the ball of dough then form scones by patting the dough into a 3/4-inch thick circle. Peel back parchment/wax paper, using a pizza cutter cut the flattened dough into a square, then cut that suare in half and cut each strip of dough in thirds to form a total of six smaller squares, cut each square diagonally to shape the scones into triangles. Press scraps back together and cut additional scones until dough is used up.

4. Place scones on prepared baking sheet. In a medium sized bowl, add the ingredients and mix to make the cinnamon drizzle topping, set to the side for now. Bake scones for 12-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack, once cooled stir the topping mix to reconstitute (you may need one more spladh of milk) drizzle the topping and allow the dizzle to set. Enjoy your scones!!

Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made and with coffee!

Cinnamon Chips

Cinnamon Chips

Road to Napa - Chateau Montelena

Road to Napa - Chateau Montelena

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