Cinnamon Shortcakes Recipe

Name: Cinnamon Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon cinnamon; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup butter, cold; 5 tablespoons sugar, divided; 1 egg; ¼ cup milk or ¼ cup half-and-half; 2 sliced bananas or 1 cup seasonal fruit; 1 tablespoon honey

Servings: persons

2 cups flour
1 teaspoon cinnamon
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, cold
5 tablespoons sugar, divided
1 egg
¼ cup milk or ¼ cup half-and-half
2 sliced bananas or 1 cup seasonal fruit
1 tablespoon honey

1
Preheat oven to 425F.
2
Sift the flour, cinnamon, baking powder, and salt together into a bowl.
3
Grate the cold butter into the flour and mix 3 tablespoons sugar in lightly with your fingers.
4
In a separate bowl, mix the egg and milk together.
5
Add to the dry ingredients and stir to combine.
6
Pat or roll out to 3/4 inch thick and cut into rounds.
7
Re-shape until you have 8 rounds.
8
Place onto a baking sheet.
9
Brush with a bit of milk and sprinkle with the remaining sugar.
10
Bake for 10-12 minutes.
11
Cool slightly, split, and fill with the bananas or other fruit and the honey.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon cinnamon, 1 tablespoon baking powder, ½ teaspoon salt, and more.

Yes, Cinnamon Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Shortcakes

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