These cinnamon streusel scones are balance of the crumbly goodness of coffee cake with the warm, comforting flavors of a snickerdoodle.

These cinnamon streusel scones are soft in the center, and crumbly on the edges, and are perfect for breakfast or afternoon tea. The combination of flavors and textures creates a unique experience that will leave you craving more.

To create these scones, you’ll need to focus on three main components: the streusel, cinnamon chips, and the scone dough. Start with the streusel , as it benefits from a little time in the fridge after mixing. This resting period keeps the butter from softening which is essential to achieve the right texture. The streusel adds a crunchy, sweet layer that complements the soft scone.

Next, prepare the cinnamon chips. These little bursts of flavor need to be baked and cooled before they can be incorporated into the dough. This ensures that the chips hold their shape and bring a cinnamon kick to every bite. Once the chips are ready, you can move on to mixing the scone dough.

When you combine everything, you’ll find that the process is straightforward. Keep in mind is that you may end up with extra streusel and cinnamon chips… this is not a problem at all! Use the leftovers to top other baked goods or even sprinkle them over yogurt or oatmeal for an extra treat.

These cinnamon streusel scones are sure to become a favorite in your baking repertoire. Enjoy them fresh out of the oven, or store them for later. Either way, they are a delightful way to indulge in a little sweetness any time of day.

Cinnamon Streusel Scones

5 from 1 vote

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Yield 12 Scones

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Ingredients

Streusel

• 135 g Dark Brown Sugar
• 95 g All-Purpose Flour
• 85 g Salted Butter, Cold, Cubed
• 24 g Cinnamon

Cinnamon Chips

• 134 g White Sugar
• 24 g Cinnamon
• 27 g Vegetable Shortening
• 43 g Light Corn Syrup
• 1 g Vanilla Extract

Scone Dough

• 250 g All-Purpose Flour
• 100 g White Sugar
• 11½ g Baking Powder
• 3 g Salt
• 120 g Heavy Cream
• 113 g Salted Butter, Frozen, Grated
• 6 g Vanilla Extract
• 1 Egg

Instructions

Streusel

• Combine brown sugar, all-purpose flour and cinnamon, gently whisk to incorporate.
  135 g Dark Brown Sugar

  95 g All-Purpose Flour

  24 g Cinnamon
• Add the cold cubed butter and use either a pastry cutter or your hands (I find my hands work best) and mix until you have the consistency of sand, pea sized butter chunks will also do.
  85 g Salted Butter
• Cover and place the bowl in the fridge until needed.

Cinnamon Chips

• Line a baking tray with parchment paper and preheat the oven to 200°F.
• In a bowl, combine the white sugar, cinnamon, vegetable shortening, light corn syrup and vanilla extract, and stir with a spoon until it is combined, it should be a little grainy.
  134 g White Sugar

  24 g Cinnamon

  27 g Vegetable Shortening

  43 g Light Corn Syrup

  1 g Vanilla Extract
• Turn that out onto the parchment and flatten it (hands work here) until it is generally a square and about a 1/4 inch thick.
• Place in the oven and bake for about 30-35 minutes or until it has slightly spread and looks bubbly on top.
• Remove from oven and allow to cool on the parchment, on top of a cooling rack, until totally cooled. It should be slightly brittle at this point but not crumbly.
• Now, using a large knife, cut small strips, then further cut those strips into small cubes. Set aside.

Scone Dough

• Line a baking tray with parchment paper and preheat the oven to 400°F.
• Whisk together the all-purpose flour, white sugar, salt and baking powder. Set aside.
  250 g All-Purpose Flour

  100 g White Sugar

  11½ g Baking Powder

  3 g Salt
• In a separate bowl, whisk together the egg, heavy cream and vanilla. Set aside.
  120 g Heavy Cream

  6 g Vanilla Extract

  1 Egg
• Using the large holes of a cheese grater, grate the butter.
  113 g Salted Butter
• Add the grated butter to the flour mixture and using a fork or a pastry cutter, combine until uniform. Work quickly here as you don’t want the butter to melt.
• Add your cinnamon chips and stir so they are generally mixed in. You can add as much as you would like and it is okay to have some left over.
• Add the liquid and combine, try to avoid overworking the dough here, but mix until there are no visible dry spots.
• Turn your dough out onto a cutting board and gently form into a disk that is about 1.5-2 inches thick.
• Top with your streusel, again you may have some left over but just do what your heart feels, press down a bit to ensure it wont slip off with baking.
• Using a knife, slice triangles out of the dough and place on the parchment paper.
• Put the scones on baking tray in the fridge for 20 minutes to cool.
• Bake for 20-25 minutes or until the edges look nice and golden… and depending on how hot your oven runs.
• Once they are done, place on a cooling rack and allow to cool. If you have 0 self control like me, at least wait until they are RELATIVELY cool so as to not compromise the texture.

Notes

This was something that just popped into my head one morning, taking inspiration from my favourite Coffee Cake recipe. The streusel is by far my favourite part and I use it in sooooo many other recipes (Coffee Cake, Coffee Cake Muffins, Pumpkin Streusel Muffins, and the list goes on). With your extra streusel and Cinnamon Chips, grab a bowl of vanilla ice cream, toss them on and have a lovely evening!!