Coffee Cake Scones Recipe

If you love coffee cake with cinnamon streusel topping, then you will really love these flaky scones. They’re simple to make, ideal for National Coffee Day, and just the kind of cozy bake you’ll want to enjoy while sipping on your favorite drink.

Tools to make the best homemade scones

These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.

• Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
• Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
• Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Ingredients

• all-purpose flour
• sugar
• baking powder
• salt
• vanilla extract
• chilled unsalted butter, cut into small pieces
• half-and-half, plus 1 tbsp.
• cinnamon

Streusel Topping:

• flour
• brown sugar
• cinnamon
• salt
• baking powder
• butter

Scone Filling

• brown sugar
• cinnamon
• salt

Related recipes: Cinnamon Chip Scones, Almond Scones, Espresso Chocolate Chip Scones, Chai Spice Scones, Biscoff Cookie Scones

How to make Coffee Cake scones recipe

Making a batch of scones is something I try to do every weekend. As the air starts to chill during fall, I crave warm, cozy spices like those found in morning coffee cakes. The Cinnamon and brown sugar is so comforting when enjoyed with the first cup of coffee or tea in the morning.

Instructions

Start by preheating the oven to 425 degrees.

Make cinnamon streusel topping by adding together 1/4 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, 1/4 teaspoon kosher salt, 1/8 teaspoon baking powder, 4 Tablespoons butter, cut into small pieces. Work butter into the dry mixture with a fork until crumbly and set aside.

In another small bowl, make scone filling by combining 2 Tablespoons brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt and set aside.  

In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt.

Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea-sized coarse crumbs.

Stir in the wet ingredients of half-and-half and vanilla extract until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a round 1-inch thick disc. Split dough in half and create 2 separate discs.

Brush each disc with half and half and sprinkle scone filling on top of both. Place one disc on top of other so both filling sides are together.

Cut the soft dough with a bench scraper or knife into 8 wedges.

Transfer scones to a parchment-lined baking tray, 2 ” apart. Brush the top of the scone with half and half or heavy cream and sprinkle each top with streusel topping.

Place in preheated oven on middle rack and bake until golden brown, 12 to 15 minutes.

Let cool on a wire rack.

Glaze Topping

If you want to top your scones with a glaze drizzle, this is how I made it:

• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons half and half

Mix all together and add additional cream if needed to reach your desired consistency.

How to Store Fresh Baked Scones

To store, keep them in an airtight container or at room temperature on a plate loosely covered with plastic wrap. Scones will stay fresh for up to 3 days. If you would like to keep them longer, place in a Ziplock bag and freeze them for up to 3 months. 

This easy coffee cake scone recipe is one of my favorite things this season. It is a great way to welcome chilly fall mornings with a baked treat that is sweet with crispy edges and a soft interior. Perfect!