The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!
The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.
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- 1/4 cup (1 1/8 ounces) all purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon sugar
- 1/8 teaspoon ground cinnamon
- pinch fine sea salt
- 1 1/2 tablespoons cold, unsalted butter, cubed
- 1/4 cup (1 3/4 ounces) brown sugar
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 3/4 cups (7 7/8 ounces) all purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (3 1/2 ounces) cold, unsalted butter, cubed
- 1/2 cup cold heavy cream plus extra for tops
- 1/4 cup cold sour cream
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (2 ounces) powdered sugar, sifted
- 1 tablespoon melted butter
- 1-2 tablespoons whole milk, room temperature
- 1/4 teaspoon pure vanilla extract
- In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
- Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
- Set aside in refrigerator until ready to use.
- In a small bowl, mix filling ingredients together until well combined.
- Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
- In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
- Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
- Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
- Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
- Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
- Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
- Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
- Transfer scones to a cooling rack to cool. Drizzle with icing.
- In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.