Cinnamon Crunch Scones

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.

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***GIVEAWAY***

I used Bob’s Red Mill Organic Ivory Wheat flour, in fact, I loved this flour so much that Bob’s Red Mill agreed to send a package of this flour to one lucky winner so that you can try it as well! To enter, tell me how you would use this amazing, light, whole grain flour in your baking endeavors. (US or Canadian addresses only please)
                                                    Entry Deadline 10.15.18. Winner will be notified via email

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!

This batch made with all-purpose flour

By gathering a few simple ingredients you’ll be enjoying these tender, sweet, buttery, cinnamon-y, crumb topped scones within an hour.

How to Make Cream Scones

Preheat your oven to 400° and line a cookie sheet with parchment paper.

Grab 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 even your fingers, work the butter into the flour mixture, until evenly distributed and about the size of peas. You may have some larger and smaller chunks.

In a 1 cup measuring cup, pour in cream and then whisk the egg yolk and vanilla into the cream to combine. Make a well in the center of the dry ingredients, pour your cream and egg mixture into the center.

Using a fork or wooden spoon, mix only until a shaggy dough forms, don’t overmix. Pour dough onto prepared sheet pan, it will be “crumby”.

Gently, using the warmth of your hands, press and mold the dough together forming it into a disc, slightly rounded at the top; about 7-8 in diameter. Amazing how it comes together and look at those beautiful chunks of butter. Just how it should be!

Now, cut 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. Brush with a little extra cream. Set aside and make your crumb topping.

This image is from a batch made with all-purpose flour, yielding a lighter scone.

Making your 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.

Gather a handful of the crumb topping and carefully crumble it over the top of the scone, pressing gently so that it will stick to the scone. Repeat until all scones are covered and crumb topping is used.

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.

Invite some girlfriends over, make a batch for your family, take some to an elderly neighbor — you won’t be sorry!

If you enjoyed these scones, give these other scone recipes a try:

Strawberry Buttermilk Scones
Maple Pumpkin Scones
Date Scones

RECOMMENDED FOR THIS RECIPE

Cinnamon Crunch Scones

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.

• Author: Kathleen | The Fresh Cooky
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 4-8 scones 1x
• Category: Breakfast Sweet
• Method: Bake

Scale 1x2x3x

Ingredients

For the 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
• 1/3 cup + 2–3 tablespoons heavy cream, plus extra for brushing
• 1 large egg yolk
• 1 teaspoon vanilla

For the 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

1. Preheat your oven to 400° and line a cookie sheet with parchment paper.
2. 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.
3. Cut your cold butter into small chunks and toss into the dry ingredients. Using a pastry cutter, two knives or even your fingers, 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.
4. In a 1 cup measuring cup, pour in cream, then whisk the egg yolk and vanilla into the cream to combine.
5. Make a well in the center of the dry ingredients and  pour your cream and egg mixture into the center.
6. Using a fork or wooden spoon, mix only until a shaggy dough forms, don’t overmix. Pour dough onto prepared sheet pan, it will be “crumby”.
7. Gently, using the warmth of your hands press and mold the dough together forming it into a disc, slightly rounded at the top; about 7-8 in diameter. Amazing how it comes together and look at those beautiful chunks of butter. Just how it should be!
8. 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.  Brush with a little extra cream. Set aside and make your crumb topping.

Making your Crumb Topping

1. 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.
2. 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.
3. 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

NOTE | All-Purpose Unbleached Flour may be substituted for the whole wheat flour, you may find you won’t need quite as much cream.

TIP | 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.

Nutrition

• Serving Size: 1 scone
• Calories: 284

Keywords: scones, cinnamon, brown sugar, whole grain, whole wheat, cinnamon crunch scone

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