Cinnamon Streusel Scones

Filled with the sweet flavors or brown sugar, cinnamon, vanilla, chopped pecans, and orange or lemon zest, these scones make the perfect addition to your next breakfast or bunch feast. Serve Cinnamon Streusel Scones warm with whipped butter, creamy cream cheese, clotted cream, and a selection of jams of your choice.

Photo by connie g.
None

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

12

scones

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Ingredients

  • SCONES:

  • 1

    cup sour cream

  • 1

    teaspoon baking soda

  • 4

    cups flour

  • 1

    cup sugar

  • 2

    teaspoon baking powder

  • 1/4

    teaspoon cream of tartar

  • 1

    teaspoon salt

  • 1

    cup butter

  • 1

    egg, beaten

  • 1

    tablespoon orange or lemon zest

  • STREUSEL:

  • 4

    tablespoons butter

  • 1/2

    cup flour

  • 1/2

    cup brown sugar

  • 1

    teaspoon cinnamon

  • 1

    teaspoon vanilla

  • dash of salt

  • 1/2 to 3/4

    cup pecans, chopped

Directions

In a small bowl, combine the 1 cup sour cream and 1 teaspoon baking soda. Set aside and allow to bubble up. Preheat oven to 350°F. Cut together 4 tablespoons butter, 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, dash of salt, and chopped pecans in a medium bowl. You want the butter to be small little pieces, about pea-sized. Set aside. In large bowl or food processor, mix the 4 cups of flour, 1 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon cream of tartar, the zest, and 1 teaspoon salt. Cut in the 1 cup of butter until pieces are pea-sized. Stir in sour cream mixture and beaten egg. Mix just until moistened. Dump out on to the counter and knead it lightly until it forms a ball. Continue you kneading briefly, then roll dough into a 3/4-inch round. Use a pastry brush to moisten the top of your dough with milk. Press streusel onto the top of the circle. Cut into 12 wedges and place them 2-inch apart on baking sheet. For smaller scones, form into 2 rounds and cut each round into 8 pieces. Bake the smaller scones in two batches. Bake 15 to 18 minutes or until golden brown on the edges and tops are not soft or mushy. Cool completely and drizzle on powdered sugar icing if desired.

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