Love the taste of cinnamon rolls and the soft crumb of bakery scones? Then these cinnamon streusel scones are made just for you. They’re soft and buttery on the inside, with a lovely crisp layer on the outside, thanks to the cinnamon-sugar streusel topping. These scones are perfect with tea or coffee, whether it’s for breakfast, an evening snack, or a quick dessert. The best part? You don’t need any fancy ingredients, and they’re very easy to make at home.
Ingredients You’ll Need
For the Scones
- All-purpose flour – 2 cups (about 281g)
- Granulated sugar – ¼ cup (45g)
- Kosher salt – ½ teaspoon
- Baking soda – ¼ teaspoon
- Baking powder – 1 tablespoon
- Ground cinnamon – ½ teaspoon
- Cold unsalted butter (cubed) – 4 oz (113g)
- Egg – 1 large
- Buttermilk – about ¾ cup (or enough to make 1 cup with the egg)
- Vanilla extract – ½ teaspoon
For the Cinnamon Streusel
- Unsalted butter – 2 tablespoons (28g)
- All-purpose flour – ¼ cup (34g)
- Light brown sugar (packed) – ¼ cup (47g)
- Ground cinnamon – 1 teaspoon
Step-by-Step Instructions
Step 1: Make the Cinnamon Streusel
In a small bowl, mix brown sugar, flour, and cinnamon. Add cold butter cubes and use a fork or your fingers to mix until it looks like crumbly sand. Keep this in the fridge while you prepare the scone dough.
Step 2: Mix the Wet and Dry Ingredients
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
In a measuring cup, mix the egg and enough buttermilk to make a total of 1 cup. Stir in the vanilla extract and set aside.
In a big bowl, mix flour, sugar, salt, baking soda, baking powder, and cinnamon. Add the cold butter cubes and rub them into the flour using your fingertips until the texture becomes like coarse crumbs.
Make a well in the centre and pour in the egg-buttermilk mix (save 2 tablespoons of it to use as egg wash). Mix gently until a rough dough forms.
Step 3: Shape and Layer the Scones
Turn the dough onto a lightly floured surface. Flatten and fold it a few times to create layers. Roll it into a rectangle about 12×6 inches.
Brush half the rectangle with egg wash and spread half the cinnamon streusel. Fold the other side over like a book. Brush the top with the rest of the egg wash and sprinkle the remaining streusel on top. Press it down gently.
Cut into 8 triangle pieces.
Step 4: Bake the Scones
Place the scones on your baking tray. Bake for 20 minutes, or until they turn golden brown and feel firm to the touch. Cool them fully on a wire rack before eating.
A Perfect Treat for Any Time of Day
These cinnamon scones are like a mix of your favourite cinnamon roll and a classic bakery scone. The crispy cinnamon topping, soft centre, and rich flavour make them a delight for any time of day. They’re quick to make, easy to store, and taste even better when slightly warmed before serving. Perfect for busy mornings, tea-time chats, or just when you want something sweet and homemade.
FAQs
Can I make these scones without buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough, shape it, and keep it in the fridge for a few hours. Bake just before serving for the freshest result.
How do I store leftover cinnamon scones?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm slightly before serving for best taste.
Can I freeze the scones after baking?
Yes, once the scones are baked and cooled, you can freeze them. Wrap individually and store in an airtight container for up to 2 months.
What can I serve with these cinnamon scones?
They go great with tea or coffee. You can also enjoy them with butter, clotted cream, or a drizzle of icing for extra sweetness.
