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These small batch Cinnamon Crunch Scones are a whole wheat, soft and tender cream-based scone topped with an amazing buttery brown sugar cinnamon crunch crumb topping.
CINNAMON CRUNCH SCONES
DOES THE TYPE OF FLOUR MATTER
Absolutely! Flours vary greatly in their gluten content varying the taste and texture of your baked goods. This is a great post from Food Network about the types of flours and their uses.
Bob’s Red Mill Organic Ivory Wheat flour, I love this flour, it’s light whole wheat and acts much like all-purpose flour, but with more whole grains. It is more of a speciality flour, so if you can’t find it replace it with light whole wheat flour, whole wheat pastry flour or regular unbleached all-purpose flour.
Here is how Bob’s Red Mill describes this flour:
Stone ground from organic whole grain hard white wheat berries. The light color and flavor of this 100% whole grain flour is closer to white flour than our traditional whole wheat flour, yet it contains all of the nutrition of the bran and germ. Great for bread, cookies, brownies, pizza dough and more.
Disclaimer | Bob’s Red Mill sent samples of this flour, the opinions expressed in this post are completely my own.
It’s no secret that I love scones! What’s not to love? A quick bread that is both tender & sweet; half biscuit, half muffin and 100% delicious! They are so easy to make and come together so quickly you can easily whip them up in the morning for a special breakfast!
Cinnamon Crunch Scones
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.
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 real 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 wooden spoon, or hands, mix only until a shaggy dough forms, don't overmix. Pour dough onto prepared sheet pan, it will be "crumby". Gently, press and mold the dough together forming it into a disc, slightly rounded at the top; about 7-8 in diameter. If you need to, kneed it a bit to get all of the mixture to come together.
- 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.
Notes
Depending on the flour you use, you may need more or less cream, start with 1/3 cup adding 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 degree oven for 10 minutes or so.
Recommended Products
-
Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack - Nordic Ware Naturals Aluminum NonStick Baker's Half Sheet
-
Unbleached Parchment Paper, Set of 100, 12 x 16 Inches, Pre-Cut Parchment Baking Paper/Greaseproof Paper Sheets/Non Stick Baking Parchment Fit for Half Sheet Pans, Brown and Eco-Friendly -
Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11) -
Professional Dough Blender, Pastry Cutter Stainless Steel, Heavy Duty Pastry Blender with Blades by Zulay Kitchen -
OXO Good Grips Silicone Basting & Pastry Brush - Small
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Nutrition Information:
Yield:
8Serving Size:
1 sconeAmount Per Serving:Calories: 284
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Thank you for another amazing recipe, and for a wonderful giveaway. You’ve got me craving scones, so I’d either use the Bob’s Red Mill flour for these cinnamon babies or for your other tasty recipe for Maple Pumpkin Scones!
YAY! Thank you my friend, I hope you try it and enjoy them!
Those scones look so delicious and you make it look easy enough for me to attempt!? I’d definitely use the flour to make these scones and to make my favorite breakfast cookies. Thanks for another amazing recipe and for the giveaway!
Thank you Sharalee!! Let me know how they turn out!