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Cast Iron Skillet Maple Cinnamon Scones

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  • Ready in: Prep: 40 M, Cook: 1 H 5 M, Total: 1 H 45 M
  • Serves: 8
  • Complexity: medium
Cast Iron Skillet Maple Cinnamon Scones

I love scones but always find them just a bit too heavy or sweet. These Cast Iron Skillet Maple Cinnamon Scones are a healthy way to start your day without a giant sugar rush.



  • 2 3/4 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 cup cold butter, cut into 1/4-inch pieces
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla extract or any flavoring you like
  • 1/2 cup to 2/3 cup half and half or whole milk
  • softened butter to grease pan
  • optional additions: 1 cup to 2 cups chopped dried fruit, chocolate chips or other flavored chips, chopped nuts, or a combination of any of these
  • 2 teaspoons milk
  • 1 teaspoon ground cinnamon mixed with 2 tablespoons white sugar
  • Step by Step Directions

    1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder and cinnamon.

      Add the butter. Combine until the mixture is crumbly. We find that using clean hands to combine this dough is easiest. It’s GOOD to have some larger, not uniform chunks of butter in this dough.

      Add the fruit, chips, and/or nuts, if they are being used.

      In a separate mixing bowl, whisk together the eggs, maple syrup, vanilla or other flavors, and half & half or milk.

      Make a well in the dry mixture and add the liquid ingredients to the dry ingredients. Mix until well combined and the dough holds together.

      Rub some softened butter into your skillet. Press the dough into the skillet evenly.

      Brush the top of the dough with milk. Sprinkle with the cinnamon sugar.

      Run a knife under cold water and slice the scones into 8 even wedges making sure to cut clear through the dough until you hit the bottom of the pan.

      For the best texture and rise, place the skillet of scones in the freezer for 30 minutes, uncovered.

      While the scones are chilling, preheat the oven to 425°F.

      Bake the scones for 20 to 25 minutes, or until they’re golden brown. Test to see that they are done by gently pulling one scone away from the others. They should be cooked through, with no gooey parts.

      Remove the scones from the oven, and cool briefly in the skillet. Serve warm. When they are completely cool, wrap in plastic or an airtight bag. Store at room temperature for up to several days.

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