Snickerdoodle Streusel Scones bring together the best of both worlds. They combine the beloved snickerdoodle cookie with the buttery, flaky texture of scones. I’ve been making these for years, and they never disappoint. The warm cinnamon sugar creates an irresistible aroma that fills my kitchen every time.
These scones work perfectly for breakfast or an afternoon snack. They’re surprisingly simple to make, even for beginner bakers. The secret lies in keeping the butter cold and handling the dough gently. I love serving them warm with a pat of butter melting on top.
Each bite delivers tender crumb inside with a crispy, cinnamon-sugary streusel on top. The brown sugar adds a hint of molasses flavor that deepens the overall taste. Trust me, once you try these, they’ll become your go-to recipe for weekend baking.
Why This Recipe Works
This recipe succeeds because of careful ingredient ratios and proper technique. Cold butter creates steam pockets during baking, resulting in flaky layers. The combination of brown and granulated sugar provides complex sweetness with caramel notes.
Ground cinnamon appears in both the scone base and streusel topping. This double dose creates authentic snickerdoodle flavor throughout. The heavy cream adds richness while keeping the texture tender. Baking powder provides just the right lift without making them cake-like.
The egg wash gives the scones a beautiful golden finish. It also helps the streusel topping adhere properly during baking. Every element works together to create the perfect balance of flavor and texture.
Why You’ll Love This Snickerdoodle Streusel Scones
These scones offer incredible versatility for any time of day. I often make them for weekend brunches, and guests always ask for the recipe. They’re fancy enough to impress but simple enough for weekday mornings.
The prep time is only 10 minutes, making them perfect when you’re short on time. You can customize them by adding chocolate chips, dried cranberries, or chopped nuts. They freeze beautifully, so I always make a double batch.
The cinnamon sugar topping provides a delightful crunch with every bite. They pair wonderfully with coffee, tea, or even hot chocolate. These scones taste like a warm hug in pastry form.
Ingredients
| Ingredient | Quantity | Notes |
| For the Scones | ||
| All-purpose flour | 2 cups | Spoon and level |
| Light brown sugar | 1/2 cup | Packed |
| Baking powder | 1 tablespoon | Fresh preferred |
| Ground cinnamon | 2 teaspoons | Quality matters |
| Salt | 1/2 teaspoon | Table salt |
| Unsalted butter | 1/2 cup | Cold and diced |
| Large egg | 1 | Room temperature |
| Heavy cream | 1/2 cup | Full fat |
| Egg wash (1 egg + 1 tsp cream) | As needed | For brushing |
| For the Streusel Topping | ||
| Unsalted butter | 2 tablespoons | Melted |
| Granulated sugar | 2 tablespoons | White sugar |
| Light brown sugar | 2 tablespoons | Packed |
| All-purpose flour | 2 tablespoons | For texture |
| Ground cinnamon | 1 teaspoon | Fresh ground |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 8 | Difficulty: Easy
Preparing the Scones
Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This temperature creates the perfect environment for golden, crispy scones. While the oven heats, line a baking sheet with parchment paper.
The parchment paper prevents sticking and makes cleanup incredibly easy. Set the prepared baking sheet aside while you work on the dough. Proper oven temperature is crucial for achieving the right texture.
Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, brown sugar, baking powder, cinnamon, and salt. This ensures even distribution of the leavening agent throughout the dough. The brown sugar might have lumps, so break them up with your fingers.
The cinnamon creates that signature snickerdoodle aroma right from the start. Make sure everything is well combined before moving to the next step. This dry mixture forms the foundation of your scones.
Incorporate Cold Butter
Cut the cold butter into small cubes and toss them into the flour mixture. Using a pastry blender or two knives, cut the butter until the mixture resembles coarse crumbs. You want some pea-sized pieces remaining.
These butter chunks will create steam during baking, resulting in flaky layers. Don’t overwork the mixture or the butter will melt. The cold butter is the secret to tender, flaky scones.
Combine Wet Ingredients
In a small bowl, whisk together the egg and heavy cream until well combined. Pour this mixture into the dry ingredients gradually. Stir gently with a wooden spoon until just combined.
Be careful not to overmix, as this develops gluten and makes tough scones. Use your hands to gently bring the dough together into a shaggy ball. The dough should feel slightly sticky but manageable.
Shape the Dough
Dust your work surface with flour and turn the dough out onto it. Pat the dough into a 1-inch thick round disk, about 8 inches in diameter. Use a sharp knife or pizza cutter to slice into 8 equal wedges.
Transfer each wedge to your prepared baking sheet carefully. Leave about 2 inches between each scone for proper air circulation. They’ll spread slightly during baking, creating perfectly shaped scones.
Brush with Egg Wash
Whisk the remaining egg with 1 teaspoon of heavy cream in a small bowl. Use a pastry brush to generously coat each scone with this egg wash. The egg wash creates a beautiful golden-brown finish.
It also helps the streusel topping stick to the scones during baking. Don’t skip this step, as it makes a significant difference in appearance. Brush evenly for consistent color.
Making the Streusel Topping
Prepare the Streusel
Melt 2 tablespoons of butter in a medium bowl. Add the granulated sugar, brown sugar, flour, and cinnamon to the melted butter. Stir everything together until you have a crumbly, sandy mixture.
The streusel should hold together slightly when pressed but still feel crumbly. This texture is perfect for sprinkling. The combination of sugars creates complex sweetness with caramel undertones.
Add Streusel to Scones
Sprinkle the streusel mixture generously over each egg-washed scone. Make sure to cover the entire surface, pressing lightly to help it adhere. Don’t be shy with the topping.
The streusel creates that signature crunchy, cinnamon-sugar coating. This is what makes these scones truly special. Every bite will have that delightful crunch.
Baking the Scones
Bake Until Golden
Place the baking sheet in your preheated oven and bake for 25-30 minutes. Watch for the scones and streusel to turn a beautiful golden brown. The edges should be slightly darker than the center.
The heavenly aroma of cinnamon and butter will fill your kitchen during baking. Resist opening the oven door too early, as this releases heat. When done, the scones will feel firm to the touch.
Cool Before Serving
Remove the baking sheet from the oven once the scones are perfectly golden. Let them cool on the sheet for about 5 minutes. This initial cooling prevents them from falling apart when moved.
Transfer the scones to a wire rack to cool completely. The wire rack allows air circulation underneath, preventing soggy bottoms. They’re delicious warm or at room temperature.
Serving Suggestions
Serve these scones warm with a pat of butter melting into the tender crumb. The butter adds extra richness that complements the cinnamon perfectly. A drizzle of vanilla glaze also works wonderfully.
They pair beautifully with your morning coffee or afternoon tea. I love serving them at brunch alongside fresh fruit. They’re also perfect for special occasions like Mother’s Day breakfast.
For an extra indulgent treat, serve them with sweetened whipped cream. The cool cream contrasts nicely with the warm, spiced scones. These make any morning feel special.
Tips for Success
Keep your butter as cold as possible for the flakiest texture. I often freeze my butter for 10 minutes before cutting it into cubes. Cold butter creates those coveted flaky layers we all love.
Handle the dough gently and avoid overworking it. Overworked dough develops too much gluten, resulting in tough scones. Mix just until the ingredients come together.
Use fresh baking powder for the best rise. Old baking powder loses its effectiveness over time. Check the expiration date before using it in this recipe.
Pro tip: Chill the shaped scones in the refrigerator for 15 minutes before baking. This extra cold step makes them extra flaky. It’s worth the wait for superior texture.
Variations
Add 1/2 cup of white chocolate chips to the dough for extra sweetness. The white chocolate melts slightly during baking, creating pockets of creamy goodness. This variation is especially popular with kids.
Try mixing in 1/3 cup of chopped pecans or walnuts for added crunch. The nuts complement the cinnamon beautifully. Toast them first for enhanced flavor.
Dried cranberries or raisins make excellent additions to the dough. They add chewy texture and tart flavor that balances the sweetness. Use about 1/2 cup of dried fruit.
Experiment with different spices in the streusel, like nutmeg or cardamom. A pinch of nutmeg adds warmth while cardamom provides exotic, floral notes. Get creative with your spice combinations.
Storage
Store cooled scones in an airtight container at room temperature for up to 3 days. They maintain their texture beautifully when stored properly. Avoid refrigerating them, as this can dry them out.
For longer storage, freeze the baked scones in a freezer-safe container for up to 2 months. Wrap each scone individually in plastic wrap first. This prevents freezer burn.
To reheat frozen scones, thaw at room temperature for 1 hour. Then warm in a 300°F oven for 5-7 minutes. They’ll taste freshly baked again.
Frequently Asked Questions
Can I substitute whole wheat flour for all-purpose flour?
You can substitute up to half of the all-purpose flour with whole wheat flour. Using 100% whole wheat flour will make the scones denser and heavier. For best results, try a 50/50 blend to maintain tenderness while adding nutrition.
Can I use buttermilk instead of heavy cream?
Yes, buttermilk works as a substitute for heavy cream in this recipe. The scones will have a slightly tangier flavor and perhaps a bit less richness. If using buttermilk, reduce the baking powder to 2 teaspoons and add 1/4 teaspoon baking soda.
Why are my scones tough instead of tender?
Tough scones usually result from overmixing the dough or using warm butter. Mix the dough just until ingredients combine, and keep your butter very cold. Handle the dough as little as possible for the most tender results.
Can I make the dough ahead of time?
Absolutely! You can shape the scones and refrigerate them overnight before baking. Cover them tightly with plastic wrap to prevent drying out. In the morning, add the egg wash and streusel, then bake as directed.
How do I know when the scones are fully baked?
The scones are done when they’re golden brown and feel firm to the touch. The streusel topping should be crispy and deeply colored. If you’re unsure, insert a toothpick into the center—it should come out clean or with just a few crumbs.
These Snickerdoodle Streusel Scones combine everything I love about baking. They’re simple to make yet impressive enough for special occasions. The blend of cinnamon, sugar, and buttery layers creates pure comfort in every bite.
I hope you enjoy making and eating these scones as much as I do. They’ve become a weekend tradition in my kitchen. Don’t be surprised when family and friends start requesting them regularly.
Happy baking, and may your kitchen always smell like cinnamon and butter!
Snickerdoodle Streusel Scones
Ingredients
- For the Scones:
- 2 cups all-purpose flour spoon and level
- 1/2 cup light brown sugar packed
- 1 tablespoon baking powder fresh preferred
- 2 teaspoons ground cinnamon quality matters
- 1/2 teaspoon salt table salt
- 1/2 cup unsalted butter cold and diced
- 1 large egg room temperature
- 1/2 cup heavy cream full fat
- 1 egg + 1 teaspoon cream for egg wash
- For the Streusel Topping:
- 2 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar white sugar
- 2 tablespoons light brown sugar packed
- 2 tablespoons all-purpose flour for texture
- 1 teaspoon ground cinnamon fresh ground
Instructions
- Preheat Your Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and set aside.
- Mix the Dry Ingredients
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt until well combined. Break up any lumps in the brown sugar with your fingers.
- Incorporate Cold Butter
- Cut cold butter into small cubes and add to the flour mixture.
- Using a pastry blender or two knives, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Combine Wet Ingredients
- In a small bowl, whisk together the egg and heavy cream until well combined.
- Pour wet ingredients into dry ingredients and stir gently with a wooden spoon until just combined.
- Use your hands to gently bring the dough together into a shaggy ball.
- Shape the Dough
- Turn dough out onto a lightly floured surface.
- Pat dough into a 1-inch thick round disk, about 8 inches in diameter.
- Use a sharp knife or pizza cutter to slice into 8 equal wedges.
- Transfer wedges to prepared baking sheet, leaving 2 inches between each scone.
- Brush with Egg Wash
- Whisk remaining egg with 1 teaspoon heavy cream in a small bowl.
- Brush each scone generously with egg wash.
- Prepare the Streusel
- In a medium bowl, melt 2 tablespoons butter.
- Add granulated sugar, brown sugar, flour, and cinnamon to melted butter.
- Stir until mixture is crumbly and sandy in texture.
- Add Streusel to Scones
- Sprinkle streusel mixture generously over each egg-washed scone, pressing lightly to help it adhere.
- Bake
- Bake for 25-30 minutes until scones and streusel turn golden brown and edges are slightly darker.
- Scones should feel firm to the touch when done.
- Cool and Serve
- Remove from oven and let cool on baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
Make Ahead: Shape scones and refrigerate overnight covered with plastic wrap. Add egg wash and streusel before baking in the morning.
Pro Tip: Chill shaped scones in refrigerator for 15 minutes before baking for extra flaky texture.
Substitutions: Can substitute buttermilk for heavy cream (reduce baking powder to 2 teaspoons and add 1/4 teaspoon baking soda).
Variations: Add 1/2 cup white chocolate chips, 1/3 cup chopped pecans or walnuts, or 1/2 cup dried cranberries to the dough for customization.
Key to Success: Keep butter very cold and handle dough gently to avoid tough scones. Mix just until ingredients come together.
