Snickerdoodle Crumble Scones

Welcome to a world where comfort meets culinary delight, where every bite promises a harmonious blend of classic flavors and tender textures. Get ready to fall in love with these Snickerdoodle Streusel Scones – an irresistible treat designed to brighten any morning, elevate any brunch, or provide the perfect afternoon pick-me-up. These aren’t just any scones; they’re a masterful creation, boasting a flaky, buttery interior, a crisp exterior, and a sweet, spiced cinnamon-sugar streusel that evokes all the comforting nostalgia of a snickerdoodle cookie in a sophisticated scone form.

The Art of Scone Baking: A Journey to Perfection

My culinary journey with scones has been nothing short of a passionate adventure. Over the years, I’ve discovered that baking a truly exceptional scone is an art, albeit one with a straightforward science at its heart. Once you unlock these simple secrets, you’ll be creating bakery-quality scones right in your own kitchen, effortlessly. There’s an unmatched satisfaction in mastering this classic pastry, transforming humble ingredients into something truly extraordinary.

These Snickerdoodle Streusel Scones have completely captivated me. The way the tender crumb melts in your mouth, perfectly complemented by the crunchy, sweet cinnamon streusel, makes them a dessert-worthy breakfast or an exquisite snack. I find myself eager to bake them repeatedly for countless occasions—from relaxed weekend breakfasts and elegant brunches to cozy afternoon tea sessions.

About a year ago, I embarked on a mission to become a scone connoisseur, determined to perfect the craft at home rather than relying on expensive bakery trips. And what a rewarding mission it has been! It’s the simple pleasures, isn’t it? From the vibrant freshness of springtime Lemon Lavender Poppyseed Scones to the divine indulgence of Chocolate Chip Scones, and my incredibly versatile Sweet and Simple Scones, I’ve truly made scone baking my own. Each recipe has allowed me to explore different flavor profiles and textures, culminating in the creation of these truly amazing Snickerdoodle Streusel Scones.

The magic of these scones lies in their dual texture: wonderfully tender and moist in the middle, yet beautifully crisp around the edges. This perfect balance is elevated further by the sweet, spiced crunch of the cinnamon sugar streusel generously sprinkled on top. It’s a match made in heaven, delivering an utterly delicious, Mmmm-AZING experience with every single bite.

Key Ingredients and Essential Supplies for Scone Success

Crafting the perfect scone begins with understanding the role of each ingredient and having the right tools at hand. Here’s a breakdown of what you’ll need to create these heavenly Snickerdoodle Streusel Scones. For detailed measurements, please refer to the recipe card below. If you’re keen to delve deeper into the science behind baking ingredients, my Complete Guide to Baking Ingredients offers invaluable insights.

Ingredients:

• All-purpose flour: This forms the structural foundation of your scones, binding the butter and cream to create that desired crumb and shape. For those with dietary considerations, a 1:1 gluten-free all-purpose flour can be used, or you might experiment with whole wheat flour for a different texture.
• Light brown sugar: More than just a sweetener, brown sugar contributes crucial moisture thanks to its molasses content. It also imparts a subtle depth of flavor and that signature snickerdoodle warmth we all love.
• Baking powder: The primary leavening agent, baking powder is vital for achieving the characteristic lift and tenderness of a scone. It’s what gives them that delightful biscuit-meets-cookie fluffiness.
• Ground cinnamon: The star flavor of our snickerdoodle profile! This spice transforms a plain scone into a fragrant, warm, and comforting treat, filling your kitchen with its inviting aroma.
• Kosher Salt: A pinch of salt is essential for balancing the sweetness and enhancing every other flavor present, particularly the rich butter and fragrant cinnamon.
• Unsalted butter: This is perhaps the most crucial ingredient for flaky scones. When cold butter is cut into the flour, it creates tiny pockets of fat that melt during baking, releasing steam and forming those desirable flaky layers and tender texture. It also provides that rich, comforting flavor characteristic of a good scone. If using salted butter, remember to adjust the amount of added salt to avoid overly salty scones.
• Large eggs: Eggs contribute to the scone’s structure, add richness, and act as a binder for the dough. They also promote a lovely golden hue and a softer crumb. The egg wash, applied before baking, further enhances color, adds a beautiful shine, helps the streusel adhere, and contributes to a crisp, golden finish on top.
• Heavy cream: Essential for moisture and tenderness, the high-fat content of heavy cream ensures the scones remain rich and soft on the inside, preventing them from becoming dry. It’s the secret ingredient for that coveted “bakery-quality” taste and texture.
• Granulated sugar: Used specifically for the streusel, this adds pure sweetness and a delightful crunch, perfectly mimicking the iconic cinnamon-sugar coating of a classic snickerdoodle cookie.

Supplies:

• Baking sheet: For even baking and easy handling.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Mixing bowls: Various sizes for dry ingredients, wet ingredients, and streusel.
• Whisk: For thoroughly combining dry ingredients and wet mixtures.
• Pastry blender: The ideal tool for cutting cold butter into the flour mixture, ensuring tender, flaky scones. Two knives can also work in a pinch.
• Wire cooling rack: Essential for allowing air circulation around the scones, preventing them from becoming soggy as they cool.

Crafting Your Snickerdoodle Streusel Scones: A Step-by-Step Guide

Follow these instructions carefully to create truly delightful Snickerdoodle Streusel Scones that will impress everyone.

1. Prepare Your Workspace: Begin by preheating your oven to 400°F (200°C). Line a standard baking sheet with parchment paper. This prevents sticking and ensures easy cleanup. Set the prepared baking sheet aside.
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, light brown sugar, baking powder, ground cinnamon, and kosher salt. Ensure these dry ingredients are well combined to distribute the leavening and flavor evenly throughout the scones.
3. Incorporate Cold Butter: Take your very cold unsalted butter and cut it into small, uniform slices or cubes. Add these butter pieces to the dry ingredient mixture. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is crucial for flakiness.

4. Prepare Wet Ingredients: In a separate, small bowl, whisk together one large egg and 1/2 cup of heavy cream until just combined.
5. Combine Wet and Dry: Pour the cream and egg mixture into the large bowl with the flour and butter mixture. Continue to cut it in with your pastry blender or two knives, mixing until the wet ingredients are just starting to incorporate and the dough looks shaggy.
6. Form the Dough: Lightly flour your hands. Gently use your hands to bring the dough together into a cohesive ball. Be careful not to overwork the dough, as this can lead to tough scones.

7. Shape and Cut Scones: Transfer the ball of dough to a lightly floured surface. Gently pat or roll the dough into a round disk, approximately 1-inch thick. Using a sharp knife or a bench scraper, cut the disk like a pizza into 8 equal wedges. Carefully transfer each scone wedge to your prepared baking sheet, ensuring they are spaced a few inches apart to allow for even baking.
8. Apply Egg Wash: In a small bowl, whisk together another large egg with 1 teaspoon of heavy cream. Generously brush the top and sides of each scone with this egg wash. This will contribute to a beautiful golden crust.
9. Prepare the Streusel: In a medium bowl, gently melt 2 tablespoons of unsalted butter until it’s just barely liquid (not sizzling hot). Add the granulated sugar, light brown sugar, all-purpose flour, and ground cinnamon to the melted butter. Use a fork to stir until all ingredients are well combined and a crumbly streusel mixture forms.

10. Top with Streusel: Generously sprinkle a good amount of the prepared streusel mixture over the top of each scone. Don’t be shy; the streusel is key to that snickerdoodle flavor!

11. Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the scones are puffed, golden brown, and the streusel topping is beautifully caramelized and crisp.

12. Cool: Allow the baked scones to cool on the baking sheet for about 5 minutes. This helps them set and firm up slightly. Then, carefully transfer them to a wire cooling rack to cool completely. Enjoy warm for the best experience!

Serving Suggestions for Your Scones

These Snickerdoodle Streusel Scones are truly delicious on their own, but they can be enhanced with a few simple additions. Serve them warm with a dollop of clotted cream or a pat of softened butter. A drizzle of honey or a sprinkle of powdered sugar can also add a touch of extra sweetness. They pair beautifully with a hot cup of coffee, a soothing tea, or a glass of cold milk for a comforting breakfast or afternoon treat.

Storage and Reheating Instructions

To keep your Snickerdoodle Streusel Scones fresh and delicious, proper storage is key:

• Room Temperature Storage: Store baked scones in an airtight container at room temperature for up to 2 days.
• Refrigerator Storage: For longer freshness, transfer them to an airtight container and store in the refrigerator for up to a week.
• Freezing for Later: Scones freeze exceptionally well. Wrap each scone individually in plastic wrap, then place them in a freezer-safe container or a heavy-duty plastic freezer bag. They can be stored in the freezer for up to three months.

To reheat from the refrigerator: Place scones in a preheated oven at 325°F (160°C) for about 5 minutes, or until they are warmed through and the exterior has crisped up slightly.

To reheat from the freezer: First, allow the frozen scones to thaw at room temperature, unwrapped, for a few hours. Once thawed, place them in a preheated 325°F (160°C) oven for about 8-10 minutes, or until they are heated through and crisp. Alternatively, a toaster oven can also be used for individual scones for a quick reheat.

I genuinely hope you take the time to bake and savor these incredible Snickerdoodle Streusel Scones. They truly embody everything a perfect scone should be: comforting, flavorful, and wonderfully tender. If you do make them, please snap a picture and share your creations with me on Instagram @thebakermama—I absolutely adore seeing your culinary masterpieces! And for more community and delicious recipe inspiration, consider joining my Friends of The BakerMama group on Facebook. It’s a fantastic place to connect and share your baking journey. Enjoy every single bite!

xoxo,

Snickerdoodle Streusel Scones

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• Author: Maegan – The BakerMama
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 8 scones
• Category: Scones

Print Recipe

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Description

Snickerdoodle scones with an irresistible cinnamon sugar streusel that are so tender and tasty you’ll want to eat one every morning.

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Ingredients

Scones:

• 2 cups all-purpose flour
• 1/2 cup light brown sugar
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold
• 1 large egg
• 1/2 cup heavy cream
• 1 large egg plus 1 teaspoon heavy cream, for brushing scones

Streusel:

• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, light brown sugar, baking powder, cinnamon, and salt. Cut the cold butter into small slices. Add the butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
3. In a small bowl, whisk together 1 large egg and 1/2 cup heavy cream. Add the cream/egg mixture to the bowl with the flour/butter mixture and continue to cut in with a pastry blender or two knives until the cream/egg mixture is just starting to incorporate. Use your hands to combine the dough into a ball.
4. Place the dough on a floured surface and shape it into a 1-inch thick round disk. Cut the disk like a pizza into 8 even slices. Transfer each slice to the prepared baking sheet, placing them a few inches apart.
5. In a small bowl, whisk together another egg with 1 teaspoon heavy cream. Brush each scone generously with the egg wash.
6. In a medium bowl, melt 2 tablespoons butter until just barely melted. Using a fork, stir in the granulated sugar, brown sugar, flour, and cinnamon until well combined. Top each scone generously with some of the streusel.
7. Bake for 25-30 minutes or until the scones and streusel are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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