Cinnamon Crunch Scones
User Reviews
5.0
3 reviews
Excellent
Cinnamon Crunch Scones
Report
These small batch, wholegrain Cinnamon Crunch Scones are a soft and tender cream-based scone topped with an amazing, buttery brown sugar cinnamon crunch crumb topping.
Share:
Ingredients
Scones
- 1 1/4 cups whole wheat flour I used Bob's Organic Ivory Whole Wheat
- 1/4 cup all natural cane sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 6 tablespoons butter cold (chopped or grated)
- 1/3 cup + 2-3 tablespoons heavy cream plus extra for brushing
- 1 large egg yolk
- 1 teaspoon vanilla
Crumb Topping
- 1/4 cup brown sugar
- 2 tablespoons flour whole wheat or regular
- 2 tablespoons butter softened
- 2 teaspoons all natural cane sugar
- 1/2 - 1 teaspoon ground cinnamon
- pinch of salt
Instructions
Cream Scones
- Preheat your oven to 400°F, line a cookie sheet with parchment paper.
- In a medium-large mixing bowl, stir together flour, sugar, salt, baking soda, baking powder and cinnamon. Using a fork or a whisk, mix all dry ingredients together. Cut your cold butter* into small chunks and toss into the dry ingredients. Using a pastry cutter, two knives or my preference use your hands. Quickly work the butter into the flour mixture, until evenly distributed so that your crumbs are about the size of peas. You may have some larger and smaller chunks.
- Measure cream, then whisk the egg yolk and vanilla into the cream to combine. Make a well in the center of the dry ingredients and pour your cream and egg mixture into the center. Add a little extra cream if mixture is too dry and the flour is not easily incorporating.
- Using a fork or hands, mix only until a shaggy dough forms, don't overmix. Pour dough onto prepared sheet pan, it will be "crumby". Gently knead a few times, press and mold the dough together forming it into a disc, if needed adding a teaspoon of cream at at time. About 7-8 " in diameter.
- Start by cutting the disc in half, then half again and so on until you have the number you desire, 4, 6 or 8 scones. Using a spatula, pull the scones away from one another. Freeze for 30 minutes. Set aside and make your crumb topping. Once ready to bake, brush tops with a little extra cream.
- Crumb Topping
- In a small bowl mix together your brown sugar, flour, salt, sugar and cinnamon. Using your hands, work the softened butter into the dry mixture until it starts clumping together in your hands. Freeze until ready to bake scones.
- Grab a handful of the crumb topping and carefully crumble it over the top of a scone, pressing gently so that it will stick to the scone. You want some nice larger clumps including the crumbs.
- Bake for 12-14 minutes until toothpick inserted comes out clean and they are lightly browned. Serve immediately or cool completely and store in an airtight container.
Equipments used:
Notes
- High Altitude Baking Tips "Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy." Source
- Depending on the flour you use, you may need more or less cream, start with 1/3 cup adding (2-6 tablespoons) more as needed.
- REAL BUTTER! No substitutes. When baking recipes call for butter, especially in baking they mean, real, dairy butter. No blends, no oils, nothing mixed in! If your butter is soft coming out of the fridge it's not real butter.
- Scones are best eaten the day they are baked, however; they will still taste delicious the next few days. Simply store in an airtight container (or freeze) and warm in microwave or in a 250° oven for 10 minutes or so.
Nutrition Information
Show Details
Serving
1scone
Calories
536kcal
(27%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
512mg
(21%)
Potassium
194mg
(6%)
Fiber
5g
(20%)
Sugar
29g
(58%)
Vitamin A
1058IU
(21%)
Vitamin C
0.1mg
(0%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-8 scones
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 536kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 512mg | 21% |
| Potassium | 194mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
| Vitamin A | 1058IU | 21% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
