I’m becoming obsessed with making scones; they’re super easy and taste amazing. Fall is my favorite season in general, but it’s also my favorite time to bake. I love all things apple, cinnamon, and pumpkin so when I ran across this Cinnamon Swirl Scone recipe on Instagram I knew I’d have to try it out.

While I love making scones I have noticed I usually need to add a little more heavy cream so my mixture isn’t as crumbly. This recipe was no exception and looking back, I actually think I should have added a little more as it might have made it easier for me to pinch the dough together to keep the filling in. My butter was a little too melty when I made the filling but I did throw it in the fridge to let it thicken up a little and then it seemed to firm up well during the first freeze. I wasn’t able to pinch the sides together as much as it called for so I knew that would likely be an issue during baking.

I turned the oven light on mid-way through the baking process just to see how things were doing and sure enough it was a giant mess. I let it keep baking and then separated the scones and put them on another baking sheet to let them crisp up a little more since the runny cinnamon sugar mixture would make it soggy. That seemed to really help and while they were still messy they looked a lot better.

Looking back, I’d definitely try to make the buttery/cinnamon mixture less runny, but I also think I should have spread the scones out a little more when flattening it so my filling isn’t as thick. I’d also do a better job of pinching each scone before baking as well. Regardless, these tasted amazing and this is for sure a recipe I’ll be making again!

Recipe Used: Sweet Girl Treats