Cinnamon Scones with Brown Sugar Crumb Topping Recipe
Introduction
These Cinnamon Scones with Brown Sugar Crumb Topping offer a delightful balance of warm spices and sweet, crunchy topping. Perfect for breakfast or an afternoon treat, they are easy to make and wonderfully satisfying.
Ingredients
- 1 1/4 cups whole wheat flour (or mix with all-purpose flour, or use all all-purpose flour)
- 1/4 cup all natural cane sugar (or white sugar)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 6 tablespoons butter (cold, grated or chopped and stored in freezer until ready to use)
- 1/3 cup heavy cream (plus extra for brushing)
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour (whole wheat or regular)
- 2 tablespoons butter (softened)
- 2 teaspoons all natural cane sugar (or white sugar)
- 1/2 – 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Make the crumb topping: In a small bowl, mix together brown sugar, flour, salt, sugar, and cinnamon. Use your hands to work the softened butter into the dry mixture until it clumps together. Refrigerate or freeze until ready to use.
- Preheat the oven: Set your oven to 400°F and line a cookie sheet with parchment paper. Grate the cold butter and place it in the freezer until needed.
- Mix dry ingredients: In a medium-large bowl, combine flour, sugar, salt, baking soda, baking powder, and cinnamon using a fork or whisk.
- Mix wet ingredients: Measure the cream and whisk in the egg yolk and vanilla until combined.
- Cut in the butter: Quickly work the grated butter into the flour mixture using a pastry cutter, two knives, or your hands, until the mixture resembles peas in size with some larger and smaller chunks.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the cream and egg mixture. Add up to 2-3 tablespoons more cream if the dough feels too dry.
- Form the dough: Mix gently with a fork or hands just until a shaggy dough forms. Transfer the dough onto the prepared sheet pan; it will be crumbly. Knead a few times and press the dough into a disc about 7–8 inches in diameter. Use the parchment paper to help shape and press the dough.
- Cut the scones: Cut the disc into 4, 6, or 8 pieces as desired. Separate the scones slightly on the parchment using a spatula. Freeze for 30 minutes.
- Top with crumb: Brush the scones lightly with extra cream. Crumble the prepared crumb topping over each scone, pressing gently so it sticks in nice clumps.
- Bake: Bake for 12-14 minutes until a toothpick inserted comes out clean and the scones are lightly browned.
- Cool and serve: After baking, transfer scones to a wire rack after 5 minutes. Serve warm or cool completely before storing.
Tips & Variations
- For a lighter scone, substitute part of the whole wheat flour with all-purpose flour.
- Use frozen grated butter for flakier scones and quicker mixing.
- Try adding raisins or chopped nuts to the dough for extra texture and flavor.
- Brush scones with cream or milk before baking for a beautiful golden finish.
Storage
Store completely cooled scones in an airtight container at room temperature for up to 2 days. To keep longer, freeze baked scones wrapped tightly in plastic and foil for up to 3 months. Reheat frozen or room temperature scones in a low oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all whole wheat flour with all-purpose flour for a lighter texture. Alternatively, mix the two flours to balance flavor and tenderness.
How do I know when the scones are done?
The scones are done when they are lightly browned and a toothpick inserted into the center comes out clean. They should feel set and not doughy in the middle.
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Cinnamon Scones with Brown Sugar Crumb Topping Recipe
- Total Time: 29 minutes
- Yield: 6–8 scones 1x
- Diet: Vegetarian
Description
These Cinnamon Scones with Brown Sugar Crumb Topping are a delightful breakfast or snack treat combining whole wheat flour’s hearty texture with a sweet cinnamon spice and a buttery crumb topping. The scones are tender and flaky with a crisp, sweet crust, perfect for pairing with coffee or tea. This recipe offers a simple method using cold butter for that perfect crumbly texture and a deliciously spiced crumb topping that bakes to golden perfection.
Ingredients
Scale
Scone Dough
- 1 1/4 cups whole wheat flour (can mix with all-purpose or use all all-purpose flour)
- 1/4 cup all natural cane sugar (or white sugar)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 6 tablespoons cold butter (grated or chopped, stored in freezer until ready to use)
- 1/3 cup heavy cream (plus extra for brushing)
- 1 large egg yolk
- 1 teaspoon vanilla extract
Brown Sugar Crumb Topping
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour (or whole wheat flour)
- 2 tablespoons softened butter
- 2 teaspoons all natural cane sugar (or white sugar)
- 1/2 to 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Make Crumb Topping: In a small bowl, mix brown sugar, flour, salt, sugar, and cinnamon. Use your hands to work softened butter into the dry mixture until it clumps together. Refrigerate or freeze the crumb topping until baking time.
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a cookie sheet with parchment paper. Grate cold butter and place back in the freezer until ready to use.
- Mix Dry Ingredients: In a medium-large bowl, combine flour, sugar, salt, baking soda, baking powder, and cinnamon. Whisk or stir together until evenly mixed.
- Mix Wet Ingredients: Measure the cream, then whisk the egg yolk and vanilla extract into the cream to combine well.
- Cut Butter into Dry Ingredients: Using a pastry cutter, two knives, or your hands, quickly work the cold grated butter into the flour mixture until crumbs about the size of peas form. Some larger and smaller chunks are fine.
- Combine Wet and Dry Ingredients: Make a well in the flour mixture and pour the cream-egg mixture into the center. Add 2-3 tablespoons extra cream as needed if the mixture feels too dry. Mix gently with a fork or your hands just until a shaggy dough forms. Avoid overmixing.
- Shape Dough into Disc: Turn the dough onto the parchment-lined sheet pan. It will be crumbly. Gently knead a few times, then press and mold it into a disc about 7-8 inches in diameter. Using parchment paper can help wrap and press the dough together.
- Cut Scones: Cut the disc into 4, 6, or 8 wedges as desired. Use a spatula to gently separate the scones. Freeze the cut scones for 30 minutes before baking.
- Add Crumb Topping: Brush the tops of chilled scones with extra cream. Take handfuls of crumb topping and crumble it generously over each scone, pressing gently so it sticks and retains some larger clumps.
- Bake Scones: Bake in the preheated 400°F oven for 12-14 minutes, or until a toothpick inserted comes out clean and scones are lightly browned.
- Cool and Serve: Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or cool completely and store in an airtight container.
Notes
- For high altitude baking, you may need to brush scones with a little extra cream to help brown the tops.
- Use cold butter grated or chopped and quickly combined to ensure tender, flaky scones with crumbly texture.
- Do not overmix the dough; a shaggy dough results in light, fluffy scones.
- Freezing the cut scones before baking helps maintain shape and promotes even baking.
- Whole wheat flour adds heartiness but can be partly substituted with all-purpose flour for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: cinnamon scones, brown sugar crumb topping, whole wheat scones, breakfast scones, sweet scones, homemade scones, baked scones
