Snickerdoodle Streusel Scones
Buttery, flaky scones topped with cinnamon sugar streusel. These easy-to-make treats combine the beloved flavors of snickerdoodle cookies with tender, bakery-style scones perfect for breakfast or brunch.
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
Storage: Store cooled scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped scones for up to 2 months.
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.
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.
