Ingredient: cold heavy cream plus extra for tops

Cinnamon Crumble Scones

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.

To watch Instagram reel, click here. To watch extended TikTok video showing baking process, click here.

Print Recipe
 Cinnamon Crumble Scones
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Instructions
Crumb Topping
  1. In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  2. Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  3. Set aside in refrigerator until ready to use.
Cinnamon Filling
  1. In a small bowl, mix filling ingredients together until well combined.
Scones
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  4. In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  5. 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.
  6. Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  7. 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.
  8. Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  9. 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.
  10. Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool. Drizzle with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.

Raspberry White Chocolate Scones

Raspberry White Chocolate Scones

A good scone has a way of making you feel elegant, especially if you pronounce it ‘skon’ instead of ‘skōne’. I went to a lovely tea recently where scones were served, along with an array of dainty tea sandwiches and desserts. The scones were round with pink sugar sprinkled on top. Pretty pink food is always so promising. Unfortunately, the scones were hard, dry and bland. No amount of clotted cream slathered on them could help. There’s nothing elegant about a dry, hard bite of a scone that you have to struggle to choke down. Scones should be dense and slightly dry and crumbly, but there’s no reason we can’t make them more delicious. It’s fun to add fruit, chocolate, herbs, nuts or whatever you like to make them more delightful. These Raspberry White Chocolate Scones are tender and buttery with bursts of flavor from the fresh raspberries and white chocolate. I added pink sparkling sugar for texture and, of course, to make them look pretty!

Print Recipe
 Raspberry White Chocolate Scones
Tender scones with fresh raspberries and white chocolate, topped with crunchy sparkling sugar.
Course Breakfast, Brunch
Keyword raspberry white chocolate, scones
Servings
scones
Ingredients
Course Breakfast, Brunch
Keyword raspberry white chocolate, scones
Servings
scones
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the flour, baking powder and salt together. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
  3. In a small bowl, whisk together the heavy cream, sour cream and vanilla.
  4. Stir the cream mixture into the flour mixture until a shaggy dough forms.
  5. Gently fold in the white chocolate and raspberries.
  6. Turn the dough out onto a lightly floured surface. Form the dough into a 1-inch thick round, about 6 1/2 inches in diameter. Cut the dough into 8 wedges.
  7. Place scones 2 inches apart on the prepared baking sheet. Chill the scones in the refrigerator for 20 minutes.
  8. Heat oven to 375ºF (190ºC). Brush the tops of the scones with heavy cream. Sprinkle with coarse sugar.
  9. Bake until the edges look golden brown, about 20-24 minutes. Transfer the scones to a cooling rack.
Recipe Notes

*To find pink sparkling sugar, click here.  

This recipe was updated on 3/23/2023.