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Cinnamon Scones with Brown Sugar Crumb Topping Recipe

★★★★★

4.8 from 86 reviews
  • Author: Gabriel
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Mix Wet Ingredients: Measure the cream, then whisk the egg yolk and vanilla extract into the cream to combine well.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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Find it online: https://gabriellangdon.com/cinnamon-scones-with-brown-sugar-crumb-topping-recipe/