Cinnamon Crunch Scones
Cinnamon Crunch Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, very cold, cubed
- 1/2 cup heavy cream, plus 1 tablespoon, as needed
For the Cream Cheese Spread
- 4 ounces cream cheese, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Crunch Topping
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, cold, cubed
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the scones.
⏱️ 2 min
- 3
Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Pour in the 1/2 cup of heavy cream. Stir with a spatula until the dough just comes together into a shaggy ball. If the dough is too dry, add the additional 1 tablespoon of heavy cream, a little at a time, until it forms a cohesive dough.
⏱️ 3 min
- 5
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 2-3 times, just enough to bring it together. Pat the dough into a thick, round disc, about 7-8 inches in diameter and 1 inch thick. Using a sharp knife or bench scraper, cut the disc into 8 triangular wedges.
⏱️ 5 min
- 6
In a small bowl, combine the softened cream cheese, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract for the spread. Mix until smooth and well combined.
⏱️ 2 min
- 7
In another small bowl, prepare the cinnamon crunch topping. Combine the light brown sugar, all-purpose flour, and ground cinnamon. Add the cold, cubed unsalted butter and use your fingertips to rub the butter into the dry ingredients until a crumbly mixture forms.
⏱️ 3 min
- 8
Arrange the scone wedges on the prepared baking sheet. Evenly spread a thin layer of the cream cheese mixture over the top of each scone. Generously sprinkle the cinnamon crunch topping over the cream cheese layer.
⏱️ 3 min
- 9
Bake for 18-22 minutes, or until the scones are golden brown, puffed, and the topping is caramelized and set. The internal temperature should reach 200-205°F.
⏱️ 20 min•🌡️ 400
- 10
While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner glaze is desired.
⏱️ 2 min
- 11
Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes. Drizzle the glaze decoratively over the warm scones before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Crunch Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, very cold, cubed
- 1/2 cup heavy cream, plus 1 tablespoon, as needed
For the Cream Cheese Spread
- 4 ounces cream cheese, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Crunch Topping
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, cold, cubed
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the scones.
⏱️ 2 min - 3
Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Pour in the 1/2 cup of heavy cream. Stir with a spatula until the dough just comes together into a shaggy ball. If the dough is too dry, add the additional 1 tablespoon of heavy cream, a little at a time, until it forms a cohesive dough.
⏱️ 3 min - 5
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 2-3 times, just enough to bring it together. Pat the dough into a thick, round disc, about 7-8 inches in diameter and 1 inch thick. Using a sharp knife or bench scraper, cut the disc into 8 triangular wedges.
⏱️ 5 min - 6
In a small bowl, combine the softened cream cheese, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract for the spread. Mix until smooth and well combined.
⏱️ 2 min - 7
In another small bowl, prepare the cinnamon crunch topping. Combine the light brown sugar, all-purpose flour, and ground cinnamon. Add the cold, cubed unsalted butter and use your fingertips to rub the butter into the dry ingredients until a crumbly mixture forms.
⏱️ 3 min - 8
Arrange the scone wedges on the prepared baking sheet. Evenly spread a thin layer of the cream cheese mixture over the top of each scone. Generously sprinkle the cinnamon crunch topping over the cream cheese layer.
⏱️ 3 min - 9
Bake for 18-22 minutes, or until the scones are golden brown, puffed, and the topping is caramelized and set. The internal temperature should reach 200-205°F.
⏱️ 20 min•🌡️ 400 - 10
While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner glaze is desired.
⏱️ 2 min - 11
Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes. Drizzle the glaze decoratively over the warm scones before serving.
⏱️ 5 min