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.
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scones
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Ingredients
Crumb Topping
- 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
Cinnamon Filling
- 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
Scones
- 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
Icing
- 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
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
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Instructions
Crumb Topping
- 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.
Cinnamon Filling
- In a small bowl, mix filling ingredients together until well combined.
Scones
- 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.
Icing
- In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.