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Watkins Cinnamon Vanilla Scones
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Watkins Cinnamon Vanilla Scones



  • 1 tsp/5 mL Watkins Organic Ground Cinnamon
  • 1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®
  • 2 cups/500 mL all-purpose flour
  • 1/4 cup/60 mL chopped walnuts
  • 2 tbsp/30 mL sugar
  • 2 tsp/10 mL baking powder
  • 1/2 tsp/2.5 mL salt
  • 1/4 cup/60 mL cold butter, cut into cubes
  • 2 eggs
  • 1/3 cup/80 mL heavy whipping cream
  • 2 tbsp/30 mL milk


Simple Glaze

  • 1½ cups/375 mL powdered sugar, sifted
  • 3–4 tbsp/45-60 mL of milk or water
  • 2 tsp/10 mL Watkins All Natural Original Gourmet Baking Vanilla®




Preheat oven to 400ºF/200ºC and place a piece of parchment on a baking sheet.


In a large bowl, mix together flour, walnuts, sugar, baking powder, salt, and Watkins Organic Ground Cinnamon.  Using a pastry cutter or your hands, cut in the butter until the mixture looks like small peas.


In a small bowl combine eggs, heavy cream, and Watkins All Natural Original Gourmet Baking Vanilla®. Pour into the dry ingredients. Using your hands, mix until the dough is just moistened. Turn onto a floured surface and shape into a 6-inch/15-cm circle. Place the dough on the parchment paper and score into 8 wedges, but keeping the scone together. Brush top of dough with 2 tbsp/30 mL of milk and bake in the oven until browned and cooked through, about 15 minutes. 

Simple Glaze: Place the sugar in a medium bowl and slowly stir in the milk and Watkins All Natural Original Gourmet Baking Vanilla® Extract, a little at a time, until smooth.


Serve warm with butter.


Total Time: 55 Minutes

Prep Time: 10 Minutes

Bake Time: 15 Minutes

Cool Time: 30 Minutes


Yields = 8 Scones



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